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Aji Verde (Peruvian Green Sauce)

ByKimberly Killebrew Hours
Comments 40 Comments
4.91 from 20 votes
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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!

Aji verde is most famously served with what is perhaps the most popular dish in Peru, Pollo a la Brasa (Peruvian Roast Chicken).  It’s finger-lickin’ delicious!

aji verde sauce recipe authentic Peruvian green sauce pollo a la brasa

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 Use 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
  • Tacos
  • Grilled vegetables
  • French fries and baked potato wedges
  • Rice and beans
  • Eggs
  • Drizzled over salads
  • As a dip for bread

Aji Verde Sauce Recipe

Let’s get started!

This is sauce 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.

aji verde recipe peruvian green sauce traditional authentic

Store in an airtight container in the refrigerator where it will keep for up to a week.

Enjoy!

aji verde sauce recipe authentic Peruvian green sauce pollo a la brasa

For more delicious sauces from around the world be sure to try our:

aji verde sauce recipe authentic Peruvian green sauce pollo a la brasa

Aji Verde (Peruvian Green Sauce)

By Kimberly Killebrew
The famous aji verde sauce that comes standard at every Peruvian restaurant.
4.91 from 20 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 2 minutes
Course condiment, Sauce
Cuisine Peruvian
Servings 6
Calories 78 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 2tablespoonsCalories: 78kcalCarbohydrates: 3gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 4mgSodium: 280mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 283IUVitamin C: 8mgCalcium: 27mgIron: 1mg
Keyword Aji Verde Sauce
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet September 23, 2013

 

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.91 from 20 votes (11 ratings without comment)

40 Comments

  1. AS meat in South Africa has become tasteless and shrinks 40% any condiment or sauce to enhnce the eating experience is worth a try . Jalapenos are available ..6 types of chili peppers… so will go serching for the other NEW constituents or ask Spanish speaking folks what or where to find similars or others …. AND THEN HIT THE BLENDER …. cannot wait to get it on my plate

    Reply

  3. Such snobbery! EVERY culture adapts their recipes to fit what can be found fresh locally. To say that a crime has been committed because someone used the readily available jalapeño instead of the nearly impossible to find fresh aji amarillo is pedestrian at best. The hot pepper is there for the heat, as the nuanced flavor of it is lost under the other ingredients.

    Reply

    1. The ají amarillo isn’t there for the heat folks. It’s there for the flavor, ají amarillo has a very distinct flavor, that’s why it’s in almost every Peruvian dish.

      This is by far the best salsa Verde for pollo a la brasa that I’ve made

      Reply

      1. my very good friend married one of the most beautiful woman from Cousco Peru. Altitude 3,400 meters or 11,200 feet. Plus she is a attorney. Cusco is higher up in the Andes. Just 75 km to Machu Picchu. The hot peppers are not used in restaurants and homes. in and around Cusco The use of these hot peppers such as you mentioned Jalapeno are only found and sparingly in cusines in locations around northern Peru and close to sea level.

        I myself from Wyoming find the flavors of Peruvian food do not benefit from the addition of Hot peppers at all. I personally find the flavors of Peruvian food to be the most inventive and complex I have experienced in my travels around the world. Even within the USA. i have noticed that Peruvian restaurants have been popping up in every city. As they should. as one lady put it. Her experience with Peruvian food. Escaped the normal culinary descriptions and went straight to beautiful. With which I completely agree. For Peruvian food is in no way pretentious. Just Beautiful.

        Reply

    2. You’re right. I’m Peruvian. Jalapenos don’t exist in Peru. There’s nothing close to it. However, I use it because of lack of aji amarillo since I live in the States.

      Reply

      1. I think it’s great, but replace the jalapeño with 1 rocoto and 2 aji Amarillo peppers

        Reply

    3. Probably not in Peru,but in North America we use it in most Peruvian restaurant and not only JALAPEÑOS WR S AS LSO USE CHILE HABANERO.

      Reply

  6. I have made a variation of this for some time now but I never knew of the huacatay or aji amarillo. This stuff is amazing! Thanks!

    Reply

  7. Thanks for sharing a nice recipe from my country! And even though it sound really nice it would be a little offensive to any peruvian to hear that you’re using jalapeño (a mexican pepper) in a peruvian recipe!! I would recommend using only ají amarillo and rocoto instead

    Reply

    1. Also i forgot to mention that in Perú we call this sauce just Huacatay, like its main ingredient! Again thanks for the recipe!

      Reply

    2. Not offensive for me ,we use jalapeños peppers in Peruvian restaurant here in the unites,and also habanero peppers.

      Reply

  8. Hi Kimberly, thank you for this wonderful Peruvian Green Sauce! I can’t thank you enough for this recipe. We have three Peruvian restaurants where I live, all with this wonderful green sauce. I have been meaning to try and duplicate it for years. Today I got around to it. One of the restaurants is called The Rocoto, after the Rocoto Pepper. Anyway, I knew the recipe had to have this ingredient, so I used your recipe, really only switching the Aji Amarillo Pepper for the Rocoto Pepper (both are spicy peppers). I am also vegan, so I used vegan mayo and left out the parmesan cheese (although I do love that stuff). Your recipe was so on target. Here is my vegan version of your great recipe. I hope you don’t mind the changes. Without you I could have never done this. Thanks!

    Peruvian Aji Verde Sauce

    2 green jalapeno peppers, seeded
    1 cup loosely packed fresh cilantro leaves
    1 clove garlic
    1 green onion, chopped
    1 teaspoon huacatay paste (Inca’s Food brand)
    1 teaspoon rocoto paste (Inca’s Food brand)
    2 teaspoons fresh lime juice
    2 teaspoons extra virgin olive oil
    ¼ teaspoon salt
    ¼ teaspoon freshly ground black pepper
    ½ cup vegan mayo (Follow Your Heart Pea Protein brand)

    Combine all ingredients in a food processor and blend until a smooth paste. Keep refrigerated for up to a week.

    Reply

    1. Hi Adam, I’m so glad you enjoyed it, thank you! Thanks also for sharing your vegan version.

      Reply

        1. Correct! I have never seen aji verde made with jalapeno and if you use aji panca and huacatay it is not needed. Authentic peruvian uses many different types of aji peppers I don’t know why one would add another random pepper to a relatively simple sauce.

          Reply

          1. That id right, jalapeno is for Mexican cuisine, please do not kill my Peruvian spices, use aji verde amarillo, verde lo llaman porque es el aji fresco amarillo. Sale perfecto pero no jalapenos por favor.

            Reply

            1. IT CALLS FUSION AND NOBODY IS KILLING OUR DELICIOUS PERUVIAN FOOD IF WE DONT HAVE THAT PEPPERS IN OUR TOWN EASY WE JUST REPLACE IT AND LET ME TELL YO
              PERUVIAN RESTAURANTS USE IT ALOT

              Reply

  10. I learned about this sauce with ceviche. It is also amazing in chicken soup and all type of recipes. If you have a moment to post a ceviche recipe I would greatly appreciate. Thanks for sharing great wonderful sauce

    Reply

  12. i make the companion las brasas recipe often, but this sauce is fantastic for anything – I use it on banh mi sandwiches, put a dab on grilled steak, use it as a dip with pita, and of course with roasted chicken. I have experimented with cubanelle peppers as well for a milder spice.

    Reply

  13. Cottage cheese is a good summer substitute for queso, the missing ingredient in your recipe. It also lessens the need for mayonnaise.

    Reply

  15. Wow! Even not being familiar with the flavors of the pastes, this sounds divine. And even without yet trying it, thank you for choosing to be Santa… Looking forward to trying this eventually.

    Reply