Creamy, zesty, and packed with an unmistakable cilantro punch, Aji Verde is Peru’s magic-green sauce that instantly transforms anything it touches. Whether you dollop it over grilled meats or drizzle it on tacos, this bright, herby condiment is the secret weapon you’ll want to keep in your fridge at all times.
Why You’ll Love This Recipe
- Ridiculously Easy: Toss everything in a blender and you’ll have vibrant, homemade Aji Verde in five minutes flat.
- Restaurant-Worthy Results: Creamy mayo and queso fresco make this sauce taste exactly like what you get at an authentic Peruvian joint.
- Customizable Heat: Adjust the spice-level to your liking—mild or fiery, the flavor never disappoints.
- Endlessly Versatile: This green wonder upgrades everything from roasted veggies to tortilla chips and more!
Ingredients You’ll Need
You’ll love how simple these ingredients are—each plays a crucial role in making Aji Verde totally irresistible! From creamy mayo to zippy lime, every element brings something special to the table, guaranteeing that wonderful balance of flavor, color, and silky texture.
- Olive oil (2 tablespoons): Adds luxurious body and a subtle richness that helps the sauce emulsify beautifully.
- Mayonnaise (1/2 cup): The creamy backbone, making Aji Verde lush and utterly scoopable.
- Queso fresco (3 ounces): This crumbly, mild cheese delivers authentic flavor and some gentle tang—don’t skip it!
- Jalapeño pepper (1, ribs and seeds removed for mild): Gives the sauce a hint of heat; swap for a serrano if you crave extra zing.
- Cilantro (1 cup): The star of the show—cilantro makes Aji Verde its signature vivid color and herbaceous pop.
- Garlic (2 cloves): Just a couple of cloves provide the perfect punchy aromatics.
- Lime juice (from 1 lime): Adds brightness and ties all the flavors together with a citrusy snap.
- Salt (to taste): The essential seasoning to make all those fresh flavors shine.
Variations
Aji Verde is delightfully forgiving—think of it as your creative playground! You can tweak ingredients, swap out for what’s on hand, or adjust spice to fit your taste or dietary needs without losing the soul of the sauce.
- Dairy-Free: Replace queso fresco with a dairy-free cheese alternative, and swap the mayo for vegan mayo to make the sauce totally plant-based.
- Extra Spicy: Amp up the heat by leaving jalapeño seeds in, using a serrano, or tossing in a pinch of Peruvian aji amarillo paste if you have it.
- Herb Switch: Sub in fresh parsley for part of the cilantro if you’re not a devoted cilantro fan—or try adding a handful of fresh basil for a different twist.
- Greek Yogurt Version: Use half Greek yogurt and half mayo for a lighter, tangier dip (it’s extra delicious as a salad dressing this way!).
How to Make Aji Verde
Step 1: Prep the Ingredients
Start by roughly chopping the cilantro (including the tender stems—they pack tons of flavor!). Slice your jalapeño in half and remove the ribs and seeds for a milder sauce, or keep them for a fiery kick. Crumble the queso fresco and peel your garlic so everything is ready to go.
Step 2: Blend Until Creamy
Add olive oil, mayo, queso fresco, chopped jalapeño, cilantro, garlic, lime juice, and a generous pinch of salt to your food processor or blender. Blend until the sauce is smooth but still just a tiny bit textured—you want it to drip off a spoon, not pour like water. Taste and adjust salt or lime as you like.
Step 3: Enjoy Immediately—or Chill
Pour the vibrant Aji Verde into a serving bowl. It’s ready the moment it’s blended, but if you can resist, pop it in the fridge for 20 minutes—this lets the flavors meld and the sauce thicken beautifully. Dive in with chips, veggies, or your favorite grilled meats!
Pro Tips for Making Aji Verde
- Cheese Matters: Queso fresco creates the true Peruvian flavor profile—if you substitute, try feta or cotija for the closest texture and taste.
- Spoon Test: For perfect Aji Verde consistency, your sauce should smoothly coat and just drip off your spoon–not run off quickly, not clump up.
- Make It Ahead: The flavors intensify and blend together if you chill the sauce for at least 30 minutes before serving; it’s even better the next day.
- Blender vs. Processor: A high-powered blender gives you a more velvety texture, but a food processor preserves a little more herbal texture if you like a rustic touch.
How to Serve Aji Verde
Garnishes
Dress up your Aji Verde with extra crumbles of queso fresco, a scattering of fresh cilantro leaves, or a few finely chopped jalapeños for a brilliant burst of color and flavor. Even a sprinkle of lime zest right before serving makes each spoonful pop.
Side Dishes
This sauce deserves pride of place on your table: spoon it generously over rotisserie chicken, grilled steak, roasted potatoes, or golden plantains. It’s sensational as a dipping sauce with yuca fries, empanadas, or even your favorite raw veggies for a light, herby snack.
Creative Ways to Present
Set up an Aji Verde “bar” with grilled proteins, tortillas, and bowls for easy dipping and drizzling at parties. Or fill mini jars as charming edible gifts, tie with a ribbon, and let your friends discover the obsession! Swirl it artfully on appetizer plates—this sauce instantly elevates any meal.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Aji Verde to an airtight jar or container and keep it in the fridge. It stays fresh, thick, and bright for up to 5 days—if you can resist finishing it sooner!
Freezing
For longer storage, freeze Aji Verde in a freezer-safe bag or small container. It will keep its flavor for about 1 month; thaw in the refrigerator before using. Keep in mind the texture might change slightly, but a quick stir will bring it back together.
Reheating
Aji Verde is best enjoyed cold or at room temperature, so no need to reheat. If it thickens up in the fridge, just let it sit out for 10 minutes or whisk in a splash of olive oil or lime juice until smooth again.
FAQs
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Can I make Aji Verde without cilantro?
While cilantro gives Aji Verde its classic flavor, you can swap part or all of it for parsley and a bit of fresh basil if you’re not a fan of cilantro. The sauce will be a little different, but still deliciously fresh and green!
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Is Aji Verde gluten-free?
Yes! The traditional recipe calls for naturally gluten-free ingredients, so as long as your mayo and queso fresco are certified gluten-free, your Aji Verde will be too.
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How spicy is Aji Verde supposed to be?
The heat level is totally up to you—use just one seeded jalapeño for a gentle warm glow, or add serrano and leave in the seeds for a punchier sauce. Taste as you go to find your perfect balance!
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What can I use instead of queso fresco?
If you can’t find queso fresco, crumble in some feta (for a saltier kick) or mild cotija. Even cream cheese can add creaminess in a pinch, though the flavor will be a bit different.
Final Thoughts
If you’ve never tried homemade Aji Verde, now’s your moment—one quick blend and you’ll find yourself adding it to everything! I hope this becomes as much of a favorite in your kitchen as it is in mine. Enjoy every zesty, herby, creamy spoonful!
Print
Aji Verde Recipe
- Prep Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: about 8 servings 1x
- Category: Blending
- Method: Blending
Description
Aji Verde is a vibrant and flavorful green sauce that adds a zesty kick to any dish. Made with fresh cilantro, jalapeño pepper, and a touch of queso fresco, this sauce is versatile and perfect for dipping or drizzling over grilled meats, tacos, or salads.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1/2 cup mayo
- 3 ounces queso fresco
- 1 jalapeño pepper (for a milder sauce, remove the ribs and seeds)
- 1 cup cilantro
- 2 cloves of garlic
- juice of 1 lime
- a pinch of salt, to taste
Instructions
- Blend Ingredients: In a food processor or blender, combine olive oil, mayo, queso fresco, jalapeño pepper, cilantro, garlic, lime juice, and salt. Blend until smooth with a slightly textured consistency.
- Serve: Transfer the sauce to a serving bowl. Enjoy with grilled meats, vegetables, tacos, salads, or as a delicious dip for chips.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
