Peruvian green sauce, or aji verde, is a creamy, fresh, and spicy addition to just about any meal. It’s great with Peruvian chicken, over rice, with empanadas, or just about any meal you can think of.
A Peruvian classic, aji verde has been enjoyed for generations. This spicy sauce is often used to add flavor and heat to many classic Peruvian dishes.
What Exactly is Peruvian Green Sauce?
Similar to salsa verde in Mexican cuisine, aji verde is a creamy and refreshing dip or dressing with a definite kick. The key ingredients are mayonnaise, cilantro, lime juice, jalapenos, a sharp cheese – like parmesan, and aji amarillo pepper.
Aji amarillo is a Peruvian orange chile pepper that is native to South America, and known its surprisingly fruity flavor for the heat it packs.
It can be difficult to find (I went to 4 stores to find aji amarillo paste). If you’re having trouble, habanero and Scotch bonnett peppers are similar in flavor. If you go this route, add less jalapeno, as they are both spicier.
Let’s Make It
Aji verde is spicy. If you’d like a milder sauce, just use one jalapeno. If it comes out too spicy, add a little extra mayo.
How Long Will Peruvian Green Sauce Last?
Peruvian green sauce should last for about 5 days in the refrigerator. If you used a Bullet blender, just add the lid. You can also pour it into a cleaned out dressing container or a mason jar for easy pouring!
I suggest against freezing aji verde. Mayonnaise tends to lose its emulsion when thawed, and it could cause the green sauce to separate.
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Pervian Green Sauce (Aji Verde)
- 2 jalapenos seeded
- 1 cup cilantro leaves
- 2 cloves garlic
- 1 green onion
- 1 tablespoon aji amarillo paste
- 2 teaspoons lime juice fresh
- 1 tablespoon lime zest of 1 lime
- 2/3 cup mayonnaise
- salt and pepper to taste
- 1 tablespoon shredded parmesan cheese
- Combine all ingredients in a food processor or blender until smooth. Aji verde will last up to one week in the refrigerator.
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