If you’ve tried my Grilled Peruvian Chicken or Peruvian Shrimp Skewers, you’re already halfway to knowing how to make Aji Verde (Peruvian green sauce). That sauce is a huge part of why those recipes hit.
Aji Verde is creamy, herby, and just a touch spicy, and once you taste it you’ll start drizzling it everywhere: meats, seafood, veggies, fries, and even eggs.
Blend up a batch, see how fast it comes together and how useful it becomes and I’m telling you, you’ll reach for it constantly.
What Is Aji Verde?
Aji Verde is Peru’s famous green sauce. You’ll see it drizzled over roasted chicken, spooned onto beef (sort of like chimichurri), or served as a dip for fried yuca or fries.
It’s the kind of sauce that makes everything taste better.
There are a ton of “authentic” Aji Verde recipes floating around online, but the truth is there isn’t one single official version.
Different regions, families, and cooks all have their own take. Some use roasted garlic instead of raw, others skip cheese altogether or swap cotija for Parmesan. The amount of heat can also vary from mild to super spicy, depending on personal preference.
The recipe you’ll find here is what I’ve landed on after making it various ways, countless times. It’s simple, easy to make, and balanced.
Use this recipe as your starting point, then play around with it. Add more or less jalapeño, try roasted garlic, experiment with different cheeses, etc. Make it your own.
I’ll just say that adding the Aji Amarillo paste is what makes this version next level. I list it as optional, because it’s not readily available in most stores; but it’s worth the order on Amazon, for sure.
About The Ingredients
Here’s what goes into my version of Aji Verde, and why it matters:
Mayonnaise – the creamy base that gives the sauce body.
Fresh cilantro (leaves and stems) – don’t toss the stems, they’re packed with flavor and add to the sauce’s intensity.
Jalapeños – bring just the right amount of heat, but won’t burn ya down.
Garlic – sharp bite that balances the richness.
Parmesan cheese – my preferred choice for its nutty, umami flavor, but cotija or queso fresco work well too.
Fresh lime juice – always squeeze it yourself, skip the stuff in the lime-shaped bottle.
Aji amarillo paste – adds authentic fruity heat. If you can find it, I highly recommend it; it’s always available on Amazon.
Diamond Crystal Kosher Salt – less salty by volume than other brands, so if you’re using something like Morton’s you’ll want to scale the amount back.
How To Use Aji Verde
This sauce isn’t just for one dish. Once you make a batch, you’ll find all kinds of ways to use it:
- Drizzle it over my Authentic Grilled Peruvian Chicken for the classic combo.
- Serve it as a dipping sauce alongside Peruvian Style Chicken Skewers.
- Spoon it over these Easy Peruvian Shrimp Skewers for a hit of creamy heat.
- Try it with grilled steak, seafood, roasted veggies, or even fries and eggs.
Aji Verde FAQs
What does Aji Verde taste like?
It’s creamy, herby, and slightly spicy with a fresh citrus pop from the lime.
How long does Aji Verde last in the fridge?
Stored in a sealed jar or container, it keeps for about five to seven days.
Can I make Aji Verde without mayonnaise?
You can swap in Greek yogurt or sour cream, but the texture and flavor will be different for sure.
Is Aji Verde the same as Aji Amarillo sauce?
No. Aji Verde is a green sauce made mostly with cilantro and jalapeños. Aji Amarillo sauce is yellow and built on aji amarillo peppers.
Can I adjust the spice level?
Absolutely. Add more jalapeños or leave some seeds in for more heat, or cut back for a more mild sauce.
How To Make Aji Verde (Peruvian Green Sauce)
Serves: 4 | Prep Time: 5 mins | Cook Time: N/A
Ingredients:
1 cup mayonnaise
2 cups fresh cilantro (leaves and stems)
2 jalapeños, seeded
4 garlic cloves
¼ cup parmesan cheese
2½ tbsp lime juice
1 tbsp aji amarillo paste, optional
1 tbsp Diamond Crystal Kosher salt
Step 1: Add all of the ingredients to a food processor or blender.
Step 2: Blend until smooth and creamy. Stop and scrape down the sides if needed.
Step 3: Taste and adjust. Add more jalapeño for heat, extra lime juice for brightness, or a little more salt to taste.
Step 4: Transfer to a jar, cover, and refrigerate until ready to serve.
Ingredients
- 1 cup mayonnaise
- 2 cup fresh cilantro leaves and stems
- 2 medium jalapeño, seeded and veined
- 4 gloves garlic
- ¼ cup parmesan cheese grated
- 2½ tbsp fresh lime juice
- 1 tbsp aji amarillo paste optional
- 1 tbsp kosher salt Diamond Crystal
Instructions
- Add all of the ingredients to a food processor or blender.
- Blend until smooth and creamy. Stop and scrape down the sides if needed.
- Taste and adjust. Add more jalapeño for heat, extra lime juice for brightness, or a little more salt to taste.
- Transfer to a jar, cover, and refrigerate until ready to serve.