Name: Peruvian Aji Verde Sauce Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Peruvian
Ingredients: 1 bunch fresh cilantro; 15 fresh mint leaves; 1-2 cloves garlic; 1 jalapeno pepper (seeded); 1/2 cup low-fat mayonnaise; 1/4 cup grated cotija cheese (or Parmesan); 1/4 cup water; 2 tablespoons Aji Amarillo paste; 1 tablespoon fresh lime juice; 1/4 teaspoon salt

If you’ve ever fallen in love with that vibrant, zesty green sauce served alongside Peruvian dishes, you’re going to adore this Peruvian Aji Verde Sauce Recipe. It’s my go-to for adding a fresh, spicy kick to just about anything – from grilled chicken to crispy fries – and I’m excited to walk you through how to make it at home with ingredients that pack a real punch of flavor.

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Why You’ll Love This Recipe

Bright & Fresh Flavor: The combination of cilantro, mint, and lime gives this sauce a refreshing zing that lifts any dish.
Versatile & Easy: You only need one bowl and a food processor, making it a quick sauce to whip up anytime.
Authentic Peruvian Taste: The Aji Amarillo paste adds the perfect spicy depth that transports you straight to Peru.
Family Favorite: This sauce quickly became a staple in my kitchen because everyone keeps asking for more!

A white round plate filled with two layers of ridged vegetable chips in bright purple, yellow, and orange colors, arranged in a loose pile. In the center of the plate, there is a silver bowl filled with creamy light green dip speckled with green herbs. The plate sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Peruvian Aji Verde Sauce Recipe plays a crucial role – the herbs bring freshness, the cheese adds creaminess, and the Aji Amarillo paste gives that unmistakable Peruvian spice. I’ll share some tips on selecting the best of each so your sauce shines.

Fresh Cilantro: Choose bright green, fragrant bunches without yellowing leaves for the best herbal punch.
Fresh Mint Leaves: Adds a cool contrast; make sure they’re fresh and not wilted.
Garlic Cloves: Raw garlic packs a punch—start with one and add more if you like it bolder.
Jalapeno Pepper: Seeded to control heat, but leave some seeds if you prefer extra spice.
Low-fat Mayonnaise: This keeps the sauce creamy without weighing it down—feel free to swap for full-fat if you prefer richer texture.
Cotija Cheese: A crumbly Mexican cheese similar to Parmesan; if you can’t find it, Parmesan works beautifully.
Water: Helps blend the sauce smoothly to the perfect consistency.
Aji Amarillo Paste: This Peruvian yellow chili paste is the star spice—you can find it at Latin markets or online.
Fresh Lime Juice: Adds brightness and balances the richness.
Salt: The final touch to enhance all those vibrant flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that the Peruvian Aji Verde Sauce Recipe is so flexible. Over time, I’ve experimented with different tweaks to suit my mood and the meal, and I highly encourage you to make it your own.

Dairy-Free Version: Swap mayo for avocado or vegan mayo and omit the cheese; it’s creamy and delicious in a whole new way.
Milder Heat: Use less jalapeno or swap it for a milder pepper like poblano if you want the flavor without too much spice.
Extra Herbaceous: Add more fresh herbs like parsley or a touch of basil for a nuanced herbal twist.
Garlic Intensity: If you’re like me and love garlic, feel free to add an extra clove or two for a more pungent sauce.

How to Make Peruvian Aji Verde Sauce Recipe

Step 1: Prep Your Fresh Herbs and Jalapeno

The trick I learned early on is to break the stems off the bottom half of the cilantro—you want to avoid the woody parts that can make the sauce bitter. Then, roughly chop the jalapeno after seeding if you want milder heat, but I like to leave some seeds for that perfect kick.

Step 2: Blend All Ingredients Until Silky Smooth

Pop everything—the cilantro, mint leaves, garlic cloves, jalapeno, mayo, cotija cheese, water, Aji Amarillo paste, lime juice, and salt—into a food processor. I lock the lid in place and puree until it’s really smooth. Sometimes I pulse first to break down chunks, then blend fully. If it’s too thick, add a splash of water to get that perfect drizzly texture.

Step 3: Taste and Adjust Before Refrigerating

Give it a little taste—sometimes I find it needs a pinch more salt or lime. Once you’re happy with the taste, cover the sauce and pop it into the fridge for at least 30 minutes. This resting time lets all the flavors marry beautifully.

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Pro Tips for Making Peruvian Aji Verde Sauce Recipe

Use Fresh Herbs: The flavor is wild when your cilantro and mint are really fresh — wilted herbs just don’t cut it.
Adjust Heat Gradually: I always add jalapeno in steps—taste between additions so it doesn’t become overpowering.
Grate Cheese Fresh: Freshly grated cotija or Parmesan melts better and blends smoothly without clumping.
Chill for Flavor Harmony: Refrigerating at least half an hour really lets all components come together and intensifies the taste.

How to Serve Peruvian Aji Verde Sauce Recipe

A small silver cup filled with a creamy yellow-green dip flecked with small green herbs is placed on a white marbled surface. Around the cup, there is a layer of crispy chips in dark purple, bright orange, and yellow colors. A woman's hand is dipping one dark purple chip into the thick dip. The background has a slightly blurred green leafy plant. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a few extra fresh cilantro leaves or a light dusting of lime zest on top when serving—it adds visual pop and a tiny burst of freshness. Sometimes a little extra grated cotija gives it that perfect finishing touch.

Side Dishes

My family goes crazy for this sauce served with grilled chicken, crispy plantains, or even as a vibrant dip for tortilla chips. Occasionally, I mix it into roasted potatoes or drizzle over sandwiches for a fresh twist.

Creative Ways to Present

For parties, I like to serve this Peruvian Aji Verde Sauce Recipe in a small dipping bowl surrounded by colorful veggies and tortilla chips. It’s also great drizzled artfully over a vibrant salad or stacked grilled skewers for an impressive touch.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and some days later, the flavor actually deepens. Just give it a good stir before serving again. It will stay fresh for up to a week—perfect for making ahead of a barbecue or meal prep.

Freezing

I’ve had good luck freezing this sauce in small portions using ice cube trays. Once frozen, pop the cubes into a ziplock bag and thaw in the fridge overnight when needed. The texture is still great, though a quick blend after thawing helps smooth it right out.

Reheating

This sauce is best served cold or at room temperature, so I usually just let frozen portions thaw naturally or briefly warm it to room temp in the fridge—not in the microwave—to keep the creamy texture intact.

FAQs

What is Aji Amarillo paste, and can I substitute it?

Aji Amarillo paste is a traditional Peruvian yellow chili paste that gives the sauce its characteristic fruity heat. If you can’t find it, try substituting with a mild yellow pepper paste or a blend of yellow bell pepper and a small amount of cayenne, but the flavor won’t be the same authentic punch.
Can I make this sauce without a food processor?

While a food processor is ideal for achieving that silky smooth texture, you can use a blender or even finely chop and mash the ingredients together by hand. It’ll take more elbow grease, but the flavor will still be fantastic!
How spicy is Peruvian Aji Verde Sauce?

The heat level can vary depending on how much jalapeno you use and how many seeds you include. Typically, it offers a lively kick without overwhelming your palate. You can easily adjust it to your taste by controlling the amount of pepper or using a milder chili.
Is this sauce good on things other than grilled meats?

Absolutely! I’ve tried it with roasted veggies, as a sandwich spread, mixed into grain bowls, or simply as a dip for chips and plantains. It brightens up almost any savory dish.

Final Thoughts

I absolutely love how this Peruvian Aji Verde Sauce Recipe brings a fresh and spicy twist to everything it touches. When I first tried making it myself, I was amazed by how simple ingredients came together to create such a vibrant flavor. It’s become a staple in my kitchen that I happily share with friends because I know you’ll enjoy it just as much. So grab some fresh herbs and give this green magic a spin—you’ll be hooked!