Aji Verde (Peruvian Green Sauce)

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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, an incredibly flavorful, crispy-skinned roast chicken.

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 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.

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

Enjoy!

For more delicious sauces from around the world to try my:

• Romesco Sauce
• Jerk Sauce
• Ginger Sauce
• Teriyaki Sauce
• Bearnaise Sauce
• French Remoulade
• Yum Yum Sauce
• Sweet and Sour Sauce
• Cherry Barbecue Sauce
• Black Bean Sauce
• Hoisin Sauce
• Ponzu Sauce
• Sweet Chili Sauce

Originally published on The Daring Gourmet September 23, 2013