Aji Verde Peruvian Green Sauce

Quick Hook

Peruvian Green Sauce is good on everything, honestly. I first met it at a street stall. Oh my gosh, I fell in love.

This Aji Verde recipe sings with cilantro, lime, and gentle heat. It is tangy, creamy, and herb forward. That punchy flavor wakes up boring meals.

Brief Overview

This sauce comes from Peru’s rotisserie chicken joints. It’s classic Peruvian cilantro sauce. Fun fact: Peru has over 4,000 potato varieties.

The recipe is easy for any home cook. Prep takes 10 to 15 minutes. Chill time adds up to 30 minutes optional.

Total time ranges from 10 to 45 minutes. Yields about 1½ cups. That serves eight as a condiment.

Main Benefits

Top perk is fresh herb nutrition. Cilantro adds vitamins and flavor. Use light mayo and Greek yogurt. Great choice for Weight Watchers Meals too.

The sauce fits as a dip or drizzle. It’s perfect for chicken and fries nights. Think green sauce for chicken and fries.

It makes fries into a party snack. What makes this recipe special is balance. Creamy cilantro lime sauce with a hint of heat.

Add aji amarillo paste for authentic depth. I sometimes swap avocado for richness. Honestly, that tweak felt like a chef trick.

I Love Food and this sauce proves it. For lazy nights this is an easy blender sauce recipe. Just blitz and serve.

It stores five to seven days refrigerated.

Why you’ll love it

This is your go-to Homemade Sauce. It turns simple meals into Yummy Eats. It’s versatile with grilled fish and empanadas.

Try it with roasted veggies too. Small tip: keep seeds out for mild heat. Leave them in for real kick.

I learned that the hard way once. It was spicy, unforgettable. Now let’s move on to ingredients and steps.

Ingredients & Equipment

Main Ingredients

For the blend base, use fresh items.

• 1 cup (20 30 g) packed cilantro leaves, stems mostly removed. Fresh and bright is best.
• 1 small jalapeño (15 20 g) , stem removed; seeded for mild heat.
• 1 tablespoon (15 20 g) aji amarillo paste as an option. Real Peruvian flavor.
• 1 2 garlic cloves (6 10 g) , peeled.

For the creamy body and finish:

• 1/2 cup (120 ml / ~115 g) mayonnaise. Regular or light works.
• 1/2 cup (120 ml / ~120 g) plain Greek yogurt. Use full fat for richness.
• 2 tablespoons (30 ml) fresh lime juice. About one lime.
• 2 tablespoons (30 ml) extra virgin olive oil. Cold pressed if possible.
• 2 tablespoons (10 15 g) grated Parmesan or crumbled queso fresco. Optional.
• 1 2 teaspoons (5 10 g) kosher salt, to taste.
• 2 4 tablespoons (30 60 ml) cold water to thin, if needed.

Quality tips: pick bright cilantro. Avoid limp stems. Choose good mayo. Use fresh lime. A high-quality aji amarillo paste lifts the sauce.

Seasoning Notes

Essential combo: garlic, lime, salt. Add cheese for umami.
A splash of extra lime sharpens brightness. A pinch of sugar calms bitterness.

For aromatics, try a little grated onion. Or a whisper of smoked paprika.
Quick subs: no mayo? Use extra Greek yogurt.

No jalapeño? Use serrano or 1 tablespoon (15 20 g) aji amarillo paste.

Equipment Needed

Essential tools only.

• Blender or food processor. Immersion blender works too.
• Measuring cups and spoons.
• Rubber spatula and airtight jar for storage.

Household alternatives: use a tall cup and immersion blender. A mortar and pestle works for a chunkier version.

Peruvian Green Sauce is good on everything. Honestly, I made this once for fries. My friends declared it a keeper.

Homemade Sauce vibes. Aji Verde recipe , Peruvian cilantro sauce , Creamy cilantro lime sauce , and Green sauce for chicken and fries all describe this.

I Love Food, and this fits right into Yummy Eats and even lighter Weight Watchers Meals when you use light mayo.

“Homemade sauce beats store-bought, every time,” my mum said. Try this easy blender sauce recipe and see.

Cooking Method

Prep Steps I wash herbs like it matters. I mean, it does. Remove thick stems. Chop cilantro roughly. Prep garlic and jalapeño.

Juice one lime. Measure mayo and yogurt. Keep blender ready. This is a true Homemade Sauce moment. Prep takes 10 15 minutes active.

Time saving tips Use a jar to hold chopped bits. Stack tools nearby. Clean as you go. It saves huge time later.

For safe storage, chill in the fridge. Keep below 40° F to avoid spoilage. Store up to 5 7 days .

Safety reminders Wear gloves for hot chiles. Wash hands after handling peppers. Keep knives sharp and safe. Avoid cross contamination with raw meat.

step-by-step Process

1. Prep ingredients and load the blender.
2. Add cilantro, jalapeño or Aji amarillo paste , garlic, mayo, and yogurt.
3. Pulse to break herbs. Blend until mostly smooth. Scrape sides once.
4. Thin with cold water, one tablespoon at a time. Aim for dipping texture.
5. Taste and salt. Add extra lime if needed. Adjust heat gently.
6. Chill 15– 30 minutes for best flavor. Serve.

Visual cues Look for bright green color. It should not be brown. Texture should be smooth yet slightly textured. Aroma must be fresh cilantro and lime.

Critical temps Refrigerate at or below 40° F . Chill 15– 30 minutes for melding flavors. Keep total yield near 360 ml .

Pro Tips

Expert techniques Pulse, don’t overblend for herb freshness. Use cilantro stems finely chopped. Add 1 tablespoon aji amarillo paste for authentic kick.

Shortcuts Swap Greek yogurt for extra mayo to save time. Use a jar and immersion blender for quick cleanup.

Common mistakes Too much water makes it watery. Over blending turns color dull. Under salting hides flavors.

make-ahead options Make sauce a day ahead. Flavors marry overnight. Spoon into an airtight jar. It keeps well for 5 7 days .

Personal note I Love Food, truly. I drizzled this on fries once. My roommate said, Peruvian Green Sauce is good.

It brightened every bite. This Aji Verde recipe makes meals into Yummy Eats. Use it as a Creamy cilantro lime sauce .

It’s perfect as Green sauce for chicken and fries . Try this Easy blender sauce recipe tonight.

Recipe Notes

Fun fact: fresh cilantro packs vitamin K. It’s one reason this sauce feels bright and healthy. Honestly, I slap it on everything. Peruvian Green Sauce is good and addictive.

Serving Suggestions

Serve this as a dip or drizzle. Spoon over roast chicken, fish, or grilled shrimp. It turns simple fries into a party.

For sandwiches, spread it thick. Pair with a cold Peruvian beer or a citrusy white wine.

I once packed this for a picnic. My mate called it the best Homemade Sauce he’d had. We ate with our hands. Yummy Eats, no plates needed. I Love Food moments, right?

Storage Tips

Chill in an airtight jar. Refrigerate up to 5 7 days. Flavors deepen after a day. Shake before serving.

Freezing? Yes, but texture changes. Freeze in an ice cube tray. Transfer cubes to a bag. Freeze up to 3 months. Thaw in the fridge overnight.

No reheating needed. Serve cold or at room temp. If warmed, stir gently and don’t microwave. That kills the fresh herb taste.

Variations

Want vegan? Swap mayo for vegan mayo and yogurt for silken tofu. That creates a tasty Weight Watchers Meals friendly option.

Add half an avocado for a richer version. Substitute or mix in Aji amarillo paste for authentic heat. In winter, use parsley and basil if cilantro is scarce.

Seasonal swap: summer ramp up jalapeño. Autumn? A roast red pepper adds sweetness.

Nutrition Basics

Per serving (~2 tbsp): about 90 kcal , 9 g fat, 1 g carbs. Cilantro brings vitamin K and small antioxidants. Greek yogurt adds protein. Use light mayo for fewer calories.

This sauce works as a Creamy cilantro lime sauce , Peruvian cilantro sauce , or an Easy blender sauce recipe .

It’s perfect as a Green sauce for chicken and fries or a twist on the classic Aji Verde recipe .

Conclusion Try it. Make a batch, share with friends, and watch it disappear. If you need help tweaking heat or texture, ask me. You’ll be hooked.

Frequently Asked Questions

Why do people say Peruvian Green Sauce is good on everything?

Aji Verde is bright, tangy and herb forward, so it lifts rich or fried foods the way a squeeze of lemon can lift fish think of it as the Peruvian cousin of chimichurri or green goddess.

Its creamy base makes it a great dip, spread or drizzle for roast chicken, fries, empanadas and sandwiches, and the recipe yields about 1½ cups, enough to serve as a condiment for a crowd. Try it with a Pisco Sour or a cold Peruvian beer for the full experience.

How spicy is it, and how can I control the heat?

Heat level is totally up to you using a seeded jalapeño gives a gentle warmth, while leaving seeds in or adding aji amarillo paste amps it up significantly. For predictable results, remove the seeds and white pith for mild sauce, add a little at a time and taste as you go; roasted peppers will give more smoky, mellow heat.

What's the easiest way for beginners to make the sauce creamy and bright?

Use a blender, food processor or an immersion blender in a tall cup and pulse first, then blend until mostly smooth, scraping the sides once or twice. Combine mayo and Greek yogurt for instant creaminess, thin with cold water a tablespoon at a time to get the right consistency, and refrigerate 15 30 minutes so the flavors settle before serving.

Are there pro tricks or variations to deepen the flavor?

For more authenticity and depth, stir in 1 tablespoon of aji amarillo paste or use roasted jalapeño/aji amarillo for smokiness. Experienced cooks also include some cilantro stems (finely chopped) for extra herb punch, finish with grated Parmesan or queso fresco to add umami, and balance any bitterness with a pinch of sugar or extra lime if needed.

How long will Peruvian Green Sauce keep and can I freeze it?

Stored in an airtight container it keeps 5 7 days in the fridge and will thicken slightly as it chills stir before using and re-taste for salt and lime. You can freeze small portions (ice-cube tray is handy) for up to 2 months; thaw overnight in the fridge and whisk or stir to recombine, although texture may be slightly softer after freezing.

Is Peruvian Green Sauce healthy, and how can I cut calories or sodium?

A typical 2-tablespoon serving is roughly 90 kcal with about 9 g fat and 200 300 mg sodium, depending on mayo and cheese used. To lighten it up, swap light mayo or use extra Greek yogurt (up to 1 cup total), skip or reduce the cheese, and use low-sodium ingredients; for vegan options, use vegan mayo and nutritional yeast instead of Parmesan.