Authentic Peruvian Aji Verde Sauce Recipe (Spicy Green Sauce)
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Discover how to make authentic Peruvian Aji Verde sauce at home—a zesty, creamy, and spicy green sauce packed with fresh cilantro, jalapeños, and cheese. Perfect for drizzling over grilled meats, roasted potatoes, or as a vibrant dip for any occasion.
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Ingredients
- •2 cups fresh cilantro leaves (packed, tender stems OK)
- •2-3 fresh jalapeños (seeded for less heat, chopped)
- •1 cup mayonnaise (preferably full-fat or homemade)
- •1/4 cup grated cotija cheese (or Parmesan as substitute)
- •2 tablespoons fresh lime juice
- •2 cloves garlic (peeled)
- •1 tablespoon extra-virgin olive oil
- •1 tablespoon white vinegar
- •1/2 teaspoon kosher salt (or to taste)
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Wash cilantro thoroughly and roughly chop jalapeños. Remove seeds from jalapeños if you prefer a milder sauce.
- 2
Add cilantro, jalapeños, garlic, cotija cheese, and mayonnaise to a blender or food processor.
- 3
Pour in lime juice, olive oil, vinegar, salt, and black pepper.
- 4
Blend until completely smooth and vibrant green. Scrape down the sides as needed to ensure even blending.
- 5
Taste and adjust seasoning: add more salt or lime juice as desired. For extra heat, blend in some or all of the jalapeño seeds.
- 6
Transfer the sauce to a bowl or glass jar. Let it chill in the refrigerator for at least 30 minutes before serving for best flavor.
Tips & Variations
Pro Tips
- • For a thinner sauce, add 1-2 tablespoons of water or more lime juice before blending.
- • Always use fresh cilantro for the brightest flavor—avoid any yellowed or wilted leaves.
- • If you can't find cotija cheese, Parmesan or feta can be used as a substitute.
- • Letting the sauce chill improves its flavor and consistency.
- • Blend thoroughly to ensure a creamy, lump-free texture.
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
- • For a dairy-free version, omit the cotija cheese or use a plant-based cheese alternative.
- • To make it vegan, use vegan mayonnaise and substitute cheese as above.
- • Add one ripe avocado for a creamier, richer sauce (see our <a href="/recipes/avocado-cilantro-lime-crema">Avocado Cilantro Lime Crema</a> for inspiration).
Frequently Asked Questions
Can I use a different chili pepper if I can't find jalapeños?
Yes! Serrano peppers work well for more heat, or use mild green chilies for less spice. Traditional Peruvian recipes use aji amarillo if available.
How long does Aji Verde last in the fridge?
It keeps well in an airtight container in the refrigerator for up to 5 days. Stir before serving.
Is this sauce very spicy?
Aji Verde is typically spicy, but you control the heat by adjusting the number of jalapeños and whether you include seeds.
Can I freeze Aji Verde?
Mayonnaise-based sauces don't freeze well, as their texture may separate upon thawing. For more info, see our guide on <a href="/articles/freezing-sauces-preservation-methods-guide">Freezing Sauces 101</a>.
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