What the heck is this?
Meet your new obsession: Aji Verde, aka Peruvian green sauce, aka the condiment that’s about to make you question every other sauce you’ve ever put on food. This creamy, spicy, herbaceous magic is what happens when cilantro, jalapeños, and mayo have the most beautiful flavor baby you’ve ever tasted. It’s got that perfect balance of heat, tang, and richness that makes you want to put it on literally everything – eggs, grilled chicken, roasted veggies, french fries, or straight up with a spoon (don’t judge me). This stuff is so good that Peruvian rotisserie chicken joints guard their recipes like state secrets. But guess what? You can make it at home in five minutes with ingredients you probably already have. My friend who “doesn’t like spicy food” now keeps a jar of this in her fridge at all times. That’s the power of aji verde.
Why You’ll Love This Recipe
- Takes literally 5 minutes to make
- Uses simple ingredients you can find anywhere
- Perfect heat level – spicy but not face-melting
- Creamy, tangy, and addictively delicious
- Makes everything taste better (and I mean EVERYTHING)
- Lasts for weeks in the fridge
- Way better than any store-bought green sauce
- Instantly makes you look like a culinary genius
The Good Stuff You’ll Need
For the Aji Verde:
- 1 cup fresh cilantro leaves and tender stems
- 2-3 jalapeño peppers, stems removed (seeds too if you’re heat-sensitive)
- 2 cloves garlic, peeled
- 1/2 cup mayonnaise (use the good stuff)
- 2 tbsp lime juice (about 1 large lime)
- 1 tsp white vinegar
- 1/2 tsp salt (or to taste)
- 1/4 tsp ground cumin
- 2-3 tbsp water (as needed for consistency)
Optional Add-Ins:
- 1 tbsp grated cotija cheese or queso fresco
- 1 small piece of fresh ginger (about 1/2 inch)
- Pinch of sugar to balance acidity
Let’s Do This
Step 1: Prep Your Squad
Wash and roughly chop your cilantro – no need to be precious about removing every stem.
Remove stems from jalapeños. Keep the seeds if you like heat, toss them if you don’t.
Peel your garlic cloves.
Step 2: Blend That Magic
Throw everything into a blender or food processor: cilantro, jalapeños, garlic, mayo, lime juice, vinegar, salt, and cumin.
Blend until smooth and creamy. Start with 2 tbsp of water and add more as needed to get your desired consistency.
You want it thick enough to cling to food but thin enough to drizzle.
Step 3: Taste and Adjust
This is the fun part! Taste and adjust:
- Need more heat? Add another jalapeño or keep some seeds
- Too spicy? Add more mayo or a pinch of sugar
- Need more tang? Squeeze in more lime
- Want more depth? A touch more cumin does wonders
Step 4: Let It Chill
Transfer to a jar or container and let it hang out in the fridge for at least 30 minutes.
The flavors meld and get even better – but honestly, it’s amazing right away too.
Serving Suggestions
Classic Peruvian: Drizzle over pollo a la brasa (rotisserie chicken) with some crispy potatoes.
Breakfast Game: Dollop on scrambled eggs, avocado toast, or breakfast burritos.
Grilled Everything: Use as a marinade or finishing sauce for chicken, fish, or vegetables.
Snack Attack: Dip for plantain chips, yuca fries, or regular old french fries.
Salad Dressing: Thin it out with a bit more lime juice and toss with greens.
Switch It Up
Aji Amarillo Version: Swap jalapeños for aji amarillo peppers if you can find them (the traditional way).
Cashew Cream Base: Replace mayo with soaked cashews blended with water for a dairy-free version.
Herb Variations: Try it with half cilantro, half parsley for a different flavor profile.
Spice Level Options: Use serrano peppers for more heat, or poblanos for a milder version.
Storage Tips
Keeps in the fridge for up to 2 weeks in an airtight container.
The color might darken slightly over time – totally normal and still delicious.
Give it a stir before using since it may separate a bit.
You can freeze it in ice cube trays for up to 3 months, though the texture changes slightly.
Questions People Actually Ask
Q: Can I make this without a blender? A: You can finely mince everything by hand and whisk it together, but the texture won’t be as smooth. A food processor or even an immersion blender works great too.
Q: Is this actually spicy? A: It has a nice kick but it’s not overwhelming. The mayo and lime balance out the heat perfectly. Start with less jalapeño if you’re sensitive to spice.
Q: What’s the difference between this and chimichurri? A: Aji verde is creamier (thanks to the mayo) and has a different flavor profile with cumin and lime. Chimichurri is oil-based with parsley and oregano.
Q: Can I use this as a salad dressing? A: Absolutely! Just thin it out with a bit more lime juice or water. It’s incredible on simple greens or grain bowls.
Q: Where can I find aji amarillo peppers? A: Latin markets usually carry them fresh or frozen. You can also find aji amarillo paste online. But honestly, jalapeños work great for this home version.
Print
Aji Verde: The Peruvian Green Sauce That’ll Change Your Life (No Seriously)
- Total Time: 5 minutes
- Yield: Makes about 1 cup 1x
Description
Meet your new obsession: Aji Verde, aka Peruvian green sauce, aka the condiment that’s about to make you question every other sauce you’ve ever put on food. This creamy, spicy, herbaceous magic is what happens when cilantro, jalapeños, and mayo have the most beautiful flavor baby you’ve ever tasted. It’s got that perfect balance of heat, tang, and richness that makes you want to put it on literally everything – eggs, grilled chicken, roasted veggies, french fries, or straight up with a spoon (don’t judge me). This stuff is so good that Peruvian rotisserie chicken joints guard their recipes like state secrets. But guess what? You can make it at home in five minutes with ingredients you probably already have. My friend who “doesn’t like spicy food” now keeps a jar of this in her fridge at all times. That’s the power of aji verde.
Ingredients
For the Aji Verde:
- 1 cup fresh cilantro leaves and tender stems
- 2–3 jalapeño peppers, stems removed (seeds too if you’re heat-sensitive)
- 2 cloves garlic, peeled
- 1/2 cup mayonnaise (use the good stuff)
- 2 tbsp lime juice (about 1 large lime)
- 1 tsp white vinegar
- 1/2 tsp salt (or to taste)
- 1/4 tsp ground cumin
- 2–3 tbsp water (as needed for consistency)
Optional Add-Ins:
- 1 tbsp grated cotija cheese or queso fresco
- 1 small piece of fresh ginger (about 1/2 inch)
- Pinch of sugar to balance acidity
Instructions
Step 1: Prep Your Squad
Wash and roughly chop your cilantro – no need to be precious about removing every stem.
Remove stems from jalapeños. Keep the seeds if you like heat, toss them if you don’t.
Peel your garlic cloves.
Step 2: Blend That Magic
Throw everything into a blender or food processor: cilantro, jalapeños, garlic, mayo, lime juice, vinegar, salt, and cumin.
Blend until smooth and creamy. Start with 2 tbsp of water and add more as needed to get your desired consistency.
You want it thick enough to cling to food but thin enough to drizzle.
Step 3: Taste and Adjust
This is the fun part! Taste and adjust:
- Need more heat? Add another jalapeño or keep some seeds
- Too spicy? Add more mayo or a pinch of sugar
- Need more tang? Squeeze in more lime
- Want more depth? A touch more cumin does wonders
Step 4: Let It Chill
Transfer to a jar or container and let it hang out in the fridge for at least 30 minutes.
The flavors meld and get even better – but honestly, it’s amazing right away too.
Notes
Classic Peruvian: Drizzle over pollo a la brasa (rotisserie chicken) with some crispy potatoes.
Breakfast Game: Dollop on scrambled eggs, avocado toast, or breakfast burritos.
Grilled Everything: Use as a marinade or finishing sauce for chicken, fish, or vegetables.
Snack Attack: Dip for plantain chips, yuca fries, or regular old french fries.
Salad Dressing: Thin it out with a bit more lime juice and toss with greens.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: ~60 kcal
- Fat: ~6g
- Carbohydrates: ~2g
- Protein: ~1g