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

Scale

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