The famous condiment that comes standard at any Peruvian restaurant! This Aji Verde Sauce recipe is quick and easy to make and is deliciously versatile!
What is Aji Verde Sauce?
A traditional Peruvian sauce, Aji Verde Sauce is a bright green chili sauce that comes standard in any Peruvian restaurant. A wonderfully flavorful sauce, it’s made with peppers, cilantro, garlic, green onion, lime juice, Cotija or Parmesan cheese, mayo, amarillo chili paste, and huacatay paste.
As already mentioned, it incorporates aji amarillo paste, a Peruvian chili paste, and huacatay paste, made with a green herb that’s very unique and indigenous to Peru. These are key ingredients and critical for achieving the right flavor, so don’t skip them. You can generally find these at well-stocked hispanic grocery stores. Huacatay paste can be a little more challenging to find. If you’re unable to find either of these pastes locally you can also purchase them line: Huacatay Paste and Aji Amarillo Paste.) Note: If you’re making Pollo a la Brasa you will need these pastes for the chicken as well in addition to a third chili paste Aji Panca Paste.)
How to Serve Aji Verde Sauce
Aji verde sauce is most famously served with Peruvian roast chicken, known as Pollo a la Brasa, but it’s also deliciously versatile. Serve it with:
- Grilled meats, poultry and seafood
- Grilled vegetables
- Rice and beans
- Drizzled over salads
- As a dip for bread
- and more
Let’s get started!
This is extremely quick and easy to make.
Simply place all of the ingredients in a food processor or blender and blend until you have a smooth sauce.
It will keep in the refrigerator for up to a week.
Aji verde is most famously served with what is perhaps the most popular dish in Peru:
Pollo a la Brasa (Peruvian Roast Chicken). Be sure to try our recipe for it, it’s finger-lickin’ delicious!
For more delicious sauces from around the world be sure to try our:
- Romesco Sauce
- Jerk Sauce
- Ginger Sauce
- Teriyaki Sauce
- Bearnaise Sauce
- Yum Yum Sauce
- Sweet and Sour Sauce
Peruvian Aji Verde Sauce
- 2 green jalapeno peppers , seeded
- 2 cups loosely packed fresh cilantro leaves
- 1 small clove garlic
- 1 green onion , chopped
- 2 teaspoons huacatay paste
- 1 tablespoon aji amarillo paste
- 1 tablespoon fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/4 cup Cotija, Queso Fresco, or Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup good quality mayonnaise
- Combine all ingredients in a food processor and blend until a smooth paste. Keep refrigerated for up to a week.Makes about 3/4 cup.
Originally published on The Daring Gourmet September 23, 2013