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Home Ā» Food Ā» By Country or Region Ā» Latin & South America Ā» Peru Ā» Peruvian Aji Verde Sauce

Peruvian Aji Verde Sauce

April 22, 2022 by Kimberly Killebrew Ā· 40 Comments

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The famous condiment that comes standard at any Peruvian restaurant!Ā  This Aji Verde Sauce recipe is quick and easy to make and is deliciously versatile!

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.Ā  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.Ā  These are key ingredients and critical for achieving the right flavor, so don’t skip them.Ā  You can generally find these at well-stocked hispanic grocery stores.Ā  Huacatay paste can be a little more challenging to find.Ā  If you’re unable to find either of these pastes locally you can also purchase them line:Ā  Huacatay Paste and Aji Amarillo Paste.)Ā  Note: Ā 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 SauceĀ Ā 

Aji verde sauce is most famously served with Peruvian roast chicken, known as Pollo a la Brasa, but it’s also deliciously versatile.Ā  Ā Serve it with:

  • Grilled meats, poultry and seafood
  • Tacos
  • Grilled vegetables
  • Fries
  • Rice and beans
  • Eggs
  • Drizzled over salads
  • As a dip for bread
  • and more

Aji Verde Sauce Recipe

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.

Pollo a la Brasa Aji Verde Sauce 1

Aji verde is most famously served with what is perhaps the most popular dish in Peru:

Pollo a la Brasa (Peruvian Roast Chicken).Ā  Be sure to try our recipe for it, it’s finger-lickin’ delicious!

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:

  • Romesco Sauce
  • Jerk Sauce
  • Ginger Sauce
  • Teriyaki Sauce
  • Bearnaise Sauce
  • Remoulade
  • Yum Yum Sauce
  • Sweet and Sour Sauce

 

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

Peruvian Aji Verde Sauce

Kimberly Killebrew
The famous aji verde sauce that comes standard at every Peruvian restaurant.
Print Recipe
4.80 from 10 votes
Prep Time 5 mins
Total Time 2 mins
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: 2tablespoons | Calories: 78kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 280mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg
Keyword Aji Verde Sauce
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet September 23, 2013

 

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40 Comments →

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40 Responses

  1. antoon cornelissen says

    May 30, 2022 at 1:55 pm

    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
    • Kimberly Killebrew says

      May 30, 2022 at 7:35 pm

      Wonderful, Antoon, I hope you enjoy it!

      Reply
  2. Angel says

    July 7, 2021 at 8:52 pm

    You dont need to put the cheese! Save money is good without it

    Reply
  3. Kelly says

    February 8, 2021 at 10:11 pm

    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 jalapeƱo 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
    • Tanner Davis says

      August 2, 2021 at 10:53 am

      The ajĆ­ amarillo isn’t there for the heat folks. It’s there for the flavor, ajĆ­ 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
      • Kimberly @ The Daring Gourmet says

        August 2, 2021 at 4:30 pm

        Thanks so much, Tanner, I’m happy you enjoyed it!

        Reply
  4. Everbizarre says

    December 6, 2020 at 3:04 pm

    Just made it. Came out amazing! Its setting in the fridge right now.
    Thank you for this recipe.

    Reply
  5. luis says

    March 13, 2020 at 6:50 pm

    Peruvian recipies do no use jalapeno peppers.

    Reply
    • Stayxsie says

      May 9, 2020 at 9:44 am

      Nope…that is a patently false statement. They absolutely do.

      Reply
      • George says

        September 22, 2020 at 2:12 pm

        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
        • Roofeo says

          December 5, 2020 at 10:19 am

          Listen to George. He’s from Wyoming and knows a Peruvian person.

          Reply
      • SS says

        September 28, 2020 at 3:04 pm

        Amazing! I had to only add a bit more lime juice but turned out superb! Thank you.

        Reply
        • Kimberly @ The Daring Gourmet says

          September 28, 2020 at 5:37 pm

          I’m so glad you enjoyed it, thank you!

          Reply
    • Anonymous says

      October 13, 2020 at 11:37 am

      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
      • Edward Gwin says

        July 22, 2021 at 9:49 pm

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

        Reply
    • Anonymous says

      October 10, 2021 at 6:44 am

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

      Reply
  6. Geoff McClure says

    October 10, 2019 at 2:10 pm

    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
    • Kimberly @ The Daring Gourmet says

      October 10, 2019 at 3:08 pm

      Fantastic, Geoff, thank you!

      Reply
  7. NicolƔs says

    August 29, 2019 at 2:20 pm

    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 jalapeƱo (a mexican pepper) in a peruvian recipe!! I would recommend using only ajĆ­ amarillo and rocoto instead

    Reply
    • NicolĆ”s says

      August 29, 2019 at 2:23 pm

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

      Reply
    • Anonymous says

      October 10, 2021 at 6:49 am

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

      Reply
  8. Adam Walker says

    May 4, 2019 at 7:06 pm

    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 teaspoonĀ huacatay paste (Inca’s Food brand)
    1 teaspoonĀ 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
    • Kimberly @ The Daring Gourmet says

      May 7, 2019 at 3:58 pm

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

      Reply
  9. Kathy says

    December 9, 2018 at 1:27 pm

    Finally an authentic Huacatay salsa as delicious as what I had in Peru.

    You are my hero!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 9, 2018 at 1:31 pm

      Woohoo!! That’s awesome, Kathy, thank you!

      Reply
      • Alida Zavala says

        April 3, 2019 at 10:25 am

        The original recipe does not have japeno, the aji amarillo paste is enough.

        Reply
        • Jay Ride says

          January 2, 2020 at 1:16 pm

          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
          • Carmen yo says

            July 19, 2020 at 12:00 pm

            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
            • Anonymous says

              October 10, 2021 at 6:56 am

              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
        • Erik says

          May 14, 2020 at 8:44 pm

          Whats the original recipe?

          Reply
  10. Nadia says

    January 28, 2018 at 5:31 am

    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
  11. Lin says

    October 28, 2017 at 11:46 am

    This sauce will make you love your vegetables! It’s terrific.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 28, 2017 at 3:06 pm

      Thanks, Lin!

      Reply
  12. spike says

    September 7, 2017 at 1:04 pm

    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
    • Kimberly @ The Daring Gourmet says

      September 7, 2017 at 2:02 pm

      It really is a terrific all-purpose sauce. Thanks, Spike!

      Reply
  13. Nanita says

    July 11, 2017 at 7:06 pm

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

    Reply
  14. Henry says

    May 11, 2017 at 11:06 am

    Great sauce! Tastes great on everything.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 11, 2017 at 1:09 pm

      Thanks, Henry!

      Reply
  15. jesusan says

    September 26, 2013 at 3:59 pm

    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
    • The Daring Gourmet says

      September 26, 2013 at 9:47 pm

      Thank you, Susan!

      Reply

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