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FoodAji Verde (Peruvian Green Sauce) Recipe

Aji Verde (Peruvian Green Sauce) Recipe

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Aji Verde (Peruvian Green Sauce) is a bright, spicy Peruvian condiment that uses hucatay paste, aji amarillo and cilantro leaves. Serve it with pollo a la brasa, yucca fries, lomo saltado or simply roasted veggies–the possibilities are endless!

Aji Verde (Peruvian Green Sauce) being squeezed into a dish. Aji Verde (Peruvian Green Sauce) being squeezed into a dish.

Aji Verde (Peruvian Green Sauce) is a hot sauce that I LOVE SO MUCH! If you’ve ever gone to a place that serves Pollo a la Brasa, it will look familiar to you. It’s usually kept in squeeze bottles on every table. You dip your yucca fries it, you douse the chicken with it…and then you start sweating because it’s SO spicy. And yet, you can’t stop eating it.

It’s addicting! This sauce is SO good. It does require two ingredients that used to be harder to find. But they’re not absolutely required.

Pollo a la Brasa with Aji Verde on the side. Pollo a la Brasa with Aji Verde on the side.

Ingredients You’ll Need to Make Aji Verde (Peruvian Green Sauce)

Ingredients for Aji Verde (Peruvian Green Sauce). Ingredients for Aji Verde (Peruvian Green Sauce).
  1. Cilantro. Traditionally huacatay is used here. But since most of us don’t have access to huacatay, cilantro is our best bet!
  2. Mayonnaise. Adds creaminess and richness.
  3. Queso Fresco. This will add the delicious creaminess to this sauce.
  4. Serrano Peppers. This is not traditional but it’s what I know most of us can find.
  5. Aji Amarillo Paste. This ingredient is optional. But I think it’s worth the extra effort to go to a Latin market and pick it up. It’s super flavorful.

For the rest of the ingredients, please see the recipe index card below!

Aji Verde (Peruvian Green Sauce) in a dish. Aji Verde (Peruvian Green Sauce) in a dish.

How to Make Aji Verde (Peruvian Green Sauce)

Making Aji Verde could not be simpler. A high-powered blender helps a lot with getting this sauce to a super smooth texture. Here’s how to make Aji Verde:

  1. Add all of the ingredients to a blender. I like to add the liquids (mayo, olive oil and lime juice) to the bottom of the blender and then layer the solid ingredients on top. I find that it blends better this way.
  2. Turn the blender on until smooth. Stop the blender, scrape down the sides and then blend a bit longer. The cilantro will go from being in teeny bits to super smooth. This does take a minute or so, so be sure to let it run.
  3. Give it a taste and adjust the salt according to your liking.
  4. Transfer to an airtight container or squeeze bottle.
Sauce being poured into a squeeze bottle. Sauce being poured into a squeeze bottle.

Recipe FAQs

What is Huacatay?

Huacatay is a Peruvian variety of mint, often described as black mint. It’s nearly impossible to find fresh huacatay outside of Peru but the paste is amazing. It adds a brightness and hint of flavor that is needed. BUT you can skip it.
In Peru, most aji verde is made from JUST fresh huacatay. But here in the United States we have to make adjustments due to what we have access to. I find that using cilantro AND the paste makes for a really delicious ají verde.

What are Ají Amarillos?

Aji amarillo is a yellow pepper indigenous to the Peruvian Andes. It’s a mild-flavored pepper that is a bit sweet and delicious. They’re quite difficult to find fresh peppers in the United States. I like to use the paste, though it’s not a requirement for this recipe. It does add a nice lovely flavor and heat.

Squeeze bottle of Aji Verde with a dish on the side. Squeeze bottle of Aji Verde with a dish on the side.

More Peruvian Recipes

If you tried this Aji Verde Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

  • To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. At first the cilantro leaves won’t be totally smooth, but keep the blender running and it will eventually become cohesive and smooth.

  • Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week. 

Tips: 

  1. If you have a super high powered blender such as a Vitamix or Ninja, etc, it can process a lot of the stems. If you don’t, I suggest to remove al of the cilantro leaves. 
  2. I would suggest to add the liquids to the bottom of the blender and then add the cilantro on top. It helps combine all of the ingredients. 
  3. To make this Whole 30, eliminate the cheese and replace it with a bit more Whole 30 compliant mayonnaise. 

Equipment: 
Vitamix Blender | Squeeze Bottles | Silicon Spatulas
Ingredients: 
Huacatay | Aji Amarillo | Aji Panca 

Serving: 12g | Calories: 185kcal | Carbohydrates: 1.5g | Protein: 1.4g | Fat: 19.6g | Saturated Fat: 3.2g | Cholesterol: 11mg | Sodium: 222mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 0.3g | Calcium: 80mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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