A traditional Peruvian sauce, Aji Verde Sauce is a bright green chili sauce that comes standard in any Peruvian restaurant. Serve it alongside your favorite meats, use it in salads, or as a dip for bread. It’s delicious!
Fast and easy to make, simply add all ingredients to a food processor and blend into a smooth paste. It will keep in the refrigerator for up to a week.
This sauce requires Aji Amarillo Paste, a Peruvian chili paste, Huacatay Paste, made with an herb indigenous to Peru. If you can’t find these at a local Mexican grocery store, you can purchase them both online: Huacatay Paste and Aji Amarillo Paste. Note: If you’re making Pollo a la Brasa (see below), you will also need Aji Panca Paste, another type of Peruvian chili paste.
Aji Verde Sauce is most famously served with what is perhaps the most popular dish in Peru:
Pollo a la Brasa (Peruvian Roasted Chicken) (click on link for recipe)
- 2 green jalapeno peppers, seeded
- 1 cup loosely packed fresh cilantro leaves
- 1 small clove garlic
- 1 green onion, chopped
- 2 teaspoons huacatay paste
- 1 tablespoon aji amarillo paste
- 2 teaspoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup good quality mayonnaise
- Combine all ingredients in a food processor and blend until a smooth paste. Keep refrigerated for up to a week.
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.
Thank you, Susan!
Great sauce! Tastes great on everything.
Thanks, Henry!
Cottage cheese is a good summer substitute for queso, the missing ingredient in your recipe. It also lessens the need for mayonnaise.
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.
It really is a terrific all-purpose sauce. Thanks, Spike!