Authentic Peruvian Aji Verde Sauce Recipe (Spicy Green Sauce)
Learn how to make Aji Verde, Peru’s famous spicy green sauce, at home! This creamy, zesty condiment is perfect for drizzling over grilled chicken, fries, roasted vegetables, or as a dip for bread.
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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, stems removed)
- •1/2 cup fresh flat-leaf parsley leaves (packed, optional for balance)
- •2–3 fresh jalapeños, seeds removed for mild, left in for extra heat
- •2 cloves garlic
- •1/4 cup grated Cotija cheese (or Parmesan as substitute)
- •1/4 cup mayonnaise
- •1/4 cup sour cream
- •2 tablespoons lime juice (freshly squeezed)
- •2 tablespoons olive oil
- •1 tablespoon white vinegar
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Wash and thoroughly dry the cilantro and parsley leaves. Remove tough stems.
- 2
Roughly chop the jalapeños and garlic for easier blending.
- 3
Add cilantro, parsley, jalapeños, and garlic to a blender or food processor.
- 4
Pulse several times until ingredients are coarsely chopped.
- 5
Add Cotija cheese, mayonnaise, sour cream, lime juice, olive oil, vinegar, salt, and black pepper.
- 6
Blend on high until the sauce is smooth and creamy, scraping down the sides as needed.
- 7
Taste and adjust seasoning: add more salt, lime juice, or jalapeño for heat as desired.
- 8
Transfer to a serving bowl or airtight container. Chill for at least 30 minutes before serving for the best flavor.
Tips & Variations
Pro Tips
- • For a milder sauce, remove all jalapeño seeds and membranes before blending.
- • If you prefer a thinner sauce, add 1–2 tablespoons of water or extra lime juice.
- • Chill the sauce for at least 30 minutes; this helps meld the flavors and slightly thickens the texture.
- • Use fresh, high-quality cilantro for authentic flavor—avoid wilted or old leaves.
- • For the smoothest texture, use a high-powered blender and blend until completely creamy.
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 Cotija cheese for feta, Parmesan, or omit for a dairy-free version.
- • Use Greek yogurt instead of sour cream for a tangier, lighter sauce.
- • Add a small avocado for a richer, creamier consistency and extra green color.
Frequently Asked Questions
Can I make Aji Verde without mayonnaise or sour cream?
Yes! Substitute with Greek yogurt for a lighter version, or use a vegan mayo and non-dairy yogurt to keep it dairy-free.
How spicy is Aji Verde sauce?
The heat depends on the jalapeños. Remove seeds and membranes for a milder sauce, or leave them in (or add more chiles) for extra fire.
How long does Aji Verde last in the fridge?
Store in an airtight container in the refrigerator for up to 1 week. Stir before serving, as slight separation may occur.
Can I freeze Aji Verde?
Freezing is not recommended as the texture may change, but you can freeze it in small portions if needed. Thaw in the fridge and re-blend before serving.
What do I serve Aji Verde with?
Traditionally, it’s served with Peruvian rotisserie chicken, but it’s also fantastic on grilled meats, roasted vegetables, sandwiches, or as a dipping sauce.
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