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Creamy, garlicky, spicy Peruvian sauce that goes great on everything!
If you’ve never had Peruvian Green Sauce, then I had to tell you – you’re missing out! This authentic Peruvian-American sauce goes great on practically anything and everything!
Peruvian Green Sauce is creamy, garlicky, and perfectly spicy. It is honestly one my top 5 favorite sauces right along with Cuban Mojo and Chimichurri Sauce.
Peruvian Aji Verde is a uniquely Peruvian-American staple that you can find in many Peruvian restaurants. According to my Peruvian friends, aji verde is not as widely popular in Peru as it is here in the states. I was shocked since this green sauce is addictive!
The first time that I ever had this delicious creamy Peruvian sauce was when I was interning at a Hispanic bookstore in Spanish Harlem. There was a Peruvian rotisserie restaurant right around the corner that served the juiciest Pollo Asado. The chicken special came with a quarter leg of chicken, rice, beans, salad, and of course – Aji Verde Peruano.
I’ve spent YEARS trying to recreate this sauce at home. In fact, I never miss an opportunity to have Peruvian food. It’s one of my favorite restaurants to try all over NYC. As you can guess, I always ask for extra Peruvian Aji Verde to take home.
The beauty with this Peruvian-American sauce is that all you need are a few simple ingredients and a trusty blender to bring this delicious sauce to life!
- Peruvian Aji Amarillo Paste – there’s no substitute. This is THE key ingredients
- Fresh Cilantro
- Garlic Cloves – the fresher the better. This is one of the main flavors of the sauce
- Fresh Lime
- Mayonnaise – use your favorite brand. Personally, I’m a Hellmann’s girl.
- Kosher Salt
- Black Pepper
- Water *if needed if the sauce is too thick
Aji verde comes together in mere minutes! Simply add all of the fresh ingredients to a blender along with mayonnaise, olive oil, salt, and pepper. Blend everything until it’s smooth.
If it’s too thick, add ¼ cup of water. You can also opt to add the salt at the very end after everything has been blended. Like always, you can adjust the seasoning to your liking.
Traditionally, this sauce is made with an actual Aji Peruvian (Peruvian pepper). However, this pepper is hard to find, even in NYC! Instead, I always opt for a jalapeno since they tend to be mild in spice (nowadays at least).
If I want to bump up the heat, I’ll use extra jalapenos – seeds and all. If I’m feeling extra spicy, I’ll even opt for serrano peppers.
Jalapenos have become noticeably mild in recent years. As a result, I find myself switching to serrano peppers, which still pack a punch.
What’s the Best Way To Store Aji Verde?
You can store Aji Verde in a variety of ways. The best way is in an air tight container. As soon as you make the sauce, add it to a container and refrigerate. If you leave it out for too long, the sauce can easily oxidize so it’s best to keep it chilled.
How Long Will Homemade Creamy Peruvian Sauce Last?
This sauce can easily last 5-7 days as long as you keep it chilled.
Lomo Saltado: This classic Peruvian steak dish never disappoints! It’s a match made in heaven.
Peruvian Chicken: Juicy, tasty, and insanely flavorful. The best way to take baked chicken over the top is to add Peruvian Green Sauce!
Air Fryer Peruvian Chicken: Take this classic with a modern twist and make it in the air-fryer with Aji Verde sauce!
Dominican Beef Empanadas: Who doesn’t like their empanadas with a delicious homemade hot sauce?
Pernil Dominicano: Pernil (Roasted Pork Shoulder) tastes great on its own with freshly squeezed lime. But have you ever drizzled some Aji Verde sauce over top? You’ll thank me later!
Chicken Fajitas: Peruvian Green Sauce was made for taco night! Don’t stop at chicken fajitas! Feel free to use this sauce with Flank Steak Fajitas, Chipotle Chicken Tacos, and Shrimp Fajitas!
A Match Made In Heaven
Peruvian Green Sauce | Aji Verde
Creamy, garlicky, spicy Peruvian sauce that goes great on everything!
- Total Time10 Minutes
- Yield8+ Servings 1x
- DietGluten-Free, Vegetarian
Ingredients
- 2 Jalapeños
- 1 tablespoon Peruvian Aji Amarillo Paste
- 1 cup Fresh Cilantro
- 3 Garlic Cloves
- 1 Fresh Lime
- 1/3 cup Mayonnaise
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 1/4 cup Water *if needed
Instructions
- Roughly chop jalapeños and add it to a blender along with fresh cilantro, garlic paste, aji amarillo paste, mayonnaise, lime juice, olive oil, salt, and pepper. Blend until well combined. If sauce is too thick, add 1/4 cup of water and blend again. Taste and adjust seasoning if needed. Add sauce to an air tight container and store in the fridge for 5 days. Enjoy with your favorite dish
Notes
Spice Level
- If you want to sauce to be mild, remove the seeds
- If you want the sauce to be spicier, keep the seeds or use serrano peppers
Storage
- Store sauce in an air tight container and keep chilled. Enjoy sauce within 5-7 days
- Prep Time: 5 minutes
- Cook Time: 5 Minutes
- Category: Side Dish
- Cuisine: Latin