Authentic Peruvian Aji Verde Sauce Recipe
Discover how to make authentic Peruvian Aji Verde, a creamy, spicy green sauce bursting with fresh cilantro, jalapeño, and tangy cheese. Perfect as a dip, dressing, or topping for grilled meats, roasted potatoes, and more!
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Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •1 cup fresh cilantro leaves (packed, tender stems OK)
- •2 fresh jalapeño peppers, seeded and chopped
- •2 cloves garlic, peeled
- •1/3 cup mayonnaise
- •1/4 cup queso fresco (or feta cheese), crumbled
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons fresh lime juice
- •1 tablespoon white vinegar
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1/2 teaspoon granulated sugar
Instructions
- 1
Wash and dry the cilantro thoroughly. Roughly chop the jalapeños and peel the garlic.
- 2
Add the cilantro, jalapeños, and garlic to a blender or food processor.
- 3
Pulse a few times until the mixture is roughly chopped.
- 4
Add mayonnaise, queso fresco, olive oil, lime juice, vinegar, salt, pepper, and sugar to the blender.
- 5
Blend on high until the sauce is completely smooth and creamy. Scrape down the sides as needed.
- 6
Taste and adjust seasoning: add more lime juice for acidity, more jalapeño for heat, or more salt as desired.
- 7
If the sauce is too thick, blend in 1-2 tablespoons of water until your desired consistency is reached.
- 8
Transfer to a serving bowl or airtight container.
- 9
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- 10
Serve drizzled over grilled chicken, roasted vegetables, or use as a dipping sauce.
Tips & Variations
Pro Tips
- • Use fresh, vibrant cilantro for the best flavor and color.
- • Adjust the heat by leaving some jalapeño seeds in, or substitute with aji amarillo paste for a more authentic Peruvian kick.
- • If queso fresco is unavailable, feta cheese or even Parmesan can be used in a pinch.
- • A high-speed blender will create the smoothest, creamiest sauce.
- • Letting the sauce chill before serving deepens the flavor and mellows the raw garlic.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Swap mayonnaise for Greek yogurt to lighten the sauce and add tang.
- • Add a small avocado for an extra creamy and rich texture.
- • Stir in a tablespoon of aji amarillo paste for a traditional Peruvian flavor boost.
Frequently Asked Questions
Can I make Aji Verde without mayonnaise?
Yes! Substitute Greek yogurt or sour cream for the mayonnaise for a lighter, tangier sauce. You can also use vegan mayo for a dairy-free version.
How spicy is this sauce?
Aji Verde is typically moderately spicy, but you can control the heat by removing all jalapeño seeds or using milder peppers. For more heat, add an extra jalapeño or a spoonful of aji amarillo paste.
How long does Aji Verde keep in the fridge?
Stored in an airtight container, Aji Verde will stay fresh for up to 5 days in the refrigerator.
Can I freeze Aji Verde?
Yes, Aji Verde can be frozen in small containers for up to 2 months. For best results, thaw overnight in the fridge and stir before serving. For more tips, see <a href="/articles/freezing-sauces-methods-containers-thawing-tips">Freezing Sauces 101</a>.
What do I serve Aji Verde with?
It’s delicious with grilled chicken, steak, potatoes, roasted vegetables, or as a dip for fries and empanadas. Try it on sandwiches or burgers for a spicy twist!
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