Aji Verde (Peruvian Green Sauce Recipe)

Aji Verde Recipe

We’re whipping up a batch of Peruvian aji verde in the Chili Pepper Madness kitchen, my friends! Have you ever tried this vibrant, bright green sauce? You’re going to love it!

What is Aji Verde?

Peruvian aji verde is a spicy and creamy green sauce commonly used in Peruvian cuisine. “Aji” refers to the chili pepper used to make the sauce, and “verde” means green, which comes from the use of fresh green herbs.

The primary ingredients of aji verde are aji amarillo chili peppers, garlic, fresh cilantro and/or parsley, and citrus. I’m also use other commonly added ingredients of mayonnaise and feta cheese for a creamy texture.

It is used to top or dip grilled meats, seafood, and potatoes. It is also popular as a dipping sauce for bread and crackers in Peruvian restaurants, or as a sandwich spread.

Its spicy and tangy flavors make it a versatile sauce that can be used in a variety of dishes, found more and more in the United States.

Let’s talk about how to make aji verde sauce, shall we?

Aji Verde Ingredients

• Mayonnaise.
• Aji Amarillo Paste. Or use 4 pureed aji amarillo peppers, or 3-4 jalapenos, or other spicy peppers.
• Huacatay Paste. Huacatay paste is a Peruvian sauce made from huacatay leaves, a type of local black mint. It adds a pungent, earthy flavor and is commonly used in Peruvian cuisine. You can skip it if you need to.
• Shallot.
• Garlic.
• Vinegar. I used white vinegar.
• Lemon Juice. Or you can use lime juice.
• Salt. To taste.
• Feta Cheese. Or you can use queso fresco or blanco, cotija cheese, or Parmesan cheese.
• Fresh Cilantro.

How to Make Aji Verde Sauce – the Recipe Method

Full instructions with ingredients amounts/measurements are listed in the recipe card at the bottom of the post.

Blend the Main Ingredients. Add the mayo, aji amarillo paste, huacatay paste, shallow, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.

Add the Creamy Elements. Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.

Adjust to Taste. Adjust for salt and citrus, and serve.

Boom! Done! Your aji verde is ready to serve. Easy enough to make, isn’t it? Just a bit of chopping and processing. Easy! And very delicious.

Serving Aji Verde

Peruvian aji verde is a versatile sauce that can be used in many different ways to add a spicy and tangy flavor to your dishes. Here are some serving ideas for aji verde:

1. Grilled Meats. Use aji verde as a dipping sauce or a marinade for grilled meats such as beef, grilled chicken, or pork. I love it with my Peruvian Chicken Recipe (Pollo a la Brasa), the best roast chicken ever.
2. Seafood. Use as a dipping sauce for grilled or fried seafood, such as shrimp, squid, or fish.
3. Vegetables. Try it as a dipping sauce for grilled or roasted vegetables such as peppers, carrots, or zucchini.
4. Sandwiches. Use aji verde as a spread for sandwiches, burgers, or wraps to add a spicy kick.
5. Potatoes. Aji verde is outstanding as a topping for boiled or fried potatoes.
6. Rice Dishes or Other Grains. Use aji verde to add punch and flavor to rice dishes such as arroz con pollo or yellow rice (arroz amarillo).

It’s also great as a salad dressing mixed with a bit of extra lime juice or olive oil, or as a dip for crackers, pitas, or tortilla chips.

Storage

Fresh aji verde will last up to 5 days in the refrigerator in a sealed container. You can enjoy it right out of the fridge, or serve at room temperature.

You can also freeze it for 2-3 months.

That’s it, my friends. I hope you enjoy this Peruvian green sauce recipe (aji verde). Let me know if you make it, and how you served yours. I’d love to hear!