Aji Verde Peruvian Green Sauce Recipe

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

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? 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.

Use fresh ingredients to achieve the best flavor. If using fresh aji amarillo peppers or jalapeno peppers, core out the pepper membranes for a milder sauce. Add hot sauce for extra spicy sauce! Use a good food processor to ensure a smooth and creamy texture. Chill the sauce in the refrigerator for at least an hour before serving, which will help the flavors to develop and thicken the sauce. Use it within a few days to enjoy it at its freshest.

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. 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!

Peru, The Cookbook, by Gaston Acurio (affiliate link, my friends!)