Peruvian Green Sauce: A Fresh Peruvian Sauce to Know
Aji Verde is a creamy Peruvian-style green sauce with fresh herbs, bright citrus flavor, and a moderate level of heat.
This sauce combines fresh cilantro, spicy peppers, creamy mayonnaise, and Greek yogurt to create a smooth texture with a lighter tang.
The combination gives the sauce its soft green color, fresh flavor, and versatility for everyday meals.
Peruvian Green Sauce-The Short Answer
Aji Verde blends fresh cilantro, lime, and peppers with a creamy base for a bright, balanced sauce. This method keeps it smooth, versatile, and easy to adjust, making every serving more flavorful.
This Peruvian Green Sauce is a simple way to add more flavor without complicated preparation. It pairs especially well with Peruvian chicken, roast chicken, grilled meats, and roasted vegetables.
The fresh chile and lime flavors add brightness while allowing the main dish to remain the focus. What makes this sauce especially useful is its flexibility.
It can be served as a dipping sauce, spooned over grilled foods, added to vegetables, or used to bring more flavor to leftover meals.
A small amount can transform simple dishes while keeping the preparation quick and practical.
The no-cook preparation makes Aji Verde convenient when you want a flavorful condiment without spending extra time cooking.
The sauce can be prepared ahead and stored covered in the refrigerator for up to 3 days for the best quality.
Why This Recipe Works
Aji Verde works because it balances fresh herbs, creamy ingredients, spice, and acidity.
Fresh cilantro provides the main herbal flavor and natural green color, while jalapeño and serrano peppers add a controlled amount of heat.
The creamy texture comes from combining mayonnaise and plain Greek yogurt. The mayonnaise creates a smooth and rich base, while the yogurt adds mild tang and keeps the sauce feeling lighter.
Lime juice adds brightness and freshness, while garlic and green onion provide savory depth. A small amount of cheese contributes subtle salty flavor without making the sauce feel heavy.
Olive oil helps create a smooth texture, and rice vinegar adds additional acidity to balance the richer ingredients.
After blending, adjusting the seasoning helps bring together the cilantro, chile, garlic, and lime flavors. One of the best parts of this sauce is how easily it fits into different meals.
It works with grilled meats, roasted vegetables, salads, rice bowls, and dipping foods such as fries.
The fresh flavor adds a South American-inspired touch without requiring a long cooking process.
About This Recipe
Aji Verde, also called Aji Sauce, is a creamy Peruvian green sauce made with fresh cilantro, jalapeño, serrano peppers, lime, mayonnaise, Greek yogurt, and a small amount of cheese.
This is a creamy, jalapeño-based version of aji verde, so it differs from the traditional version made with aji amarillo and huacatay.
The fresh ingredients create a bright flavor, while the creamy base gives the sauce a smooth and spoonable consistency.
The cilantro and lime provide freshness, while the peppers add a pleasant spicy kick. Queso fresco or cotija cheese can add mild salty-cheesy depth without making the sauce overly rich.
This versatile condiment is traditionally enjoyed with Peruvian chicken and roast chicken, but it also works well as a dipping sauce, dressing, or accompaniment for other meals.
The simple preparation makes it easy to adjust the spice level based on preference. For a milder sauce, remove the seeds and membranes from the peppers.
If you prefer more heat, keeping some of them can increase the spice level. The amount of pepper can be adjusted while keeping the creamy character of the sauce.
After blending, taste and adjust the lime, salt, or pepper as needed. This helps create a final sauce that is fresh, creamy, and pleasantly spicy.
Ingredients Needed
1 cup packed fresh cilantro leaves and tender stems
2 green onions
2 garlic cloves
2 tablespoons fresh lime juice (about 1–2 limes)
1½–2 medium jalapeños
1 serrano pepper
½ cup regular full-fat mayonnaise
¼ cup plain, unsweetened, whole-milk Greek yogurt
1 tablespoon mild or light olive oil
1 teaspoon unseasoned rice vinegar
2 tablespoons crumbled queso fresco or cotija cheese
3 grams kosher salt (about ½ teaspoon Morton or 1 teaspoon Diamond Crystal)
¼ teaspoon ground black pepper
1 tablespoon aji amarillo paste (optional)
1 tablespoon fresh huacatay (optional)
Ingredients Notes
Fresh Cilantro
Cilantro provides the main herbal flavor and natural green color of Aji Verde. Use 1 cup packed fresh cilantro leaves and tender stems.
Using both the leaves and tender stems creates a fuller cilantro flavor while keeping the sauce fresh and vibrant.
Green Onions
Use 2 green onions. Green onions add a fresh savory note that supports the cilantro, garlic, and chile flavors. They help create more depth without overpowering the sauce.
Garlic
Use 2 garlic cloves. Garlic provides a strong savory backbone and adds depth to the fresh herb flavors.
It blends into the creamy base while giving the sauce a more rounded flavor.
Fresh Lime Juice
Use 2 tablespoons fresh lime juice (about 1–2 limes). Lime adds brightness and acidity that balances the richer ingredients such as mayonnaise, yogurt, and cheese.
Fresh lime provides a cleaner flavor compared with bottled alternatives.
Jalapeños and Serrano Pepper
The heat comes from:
• 1½–2 medium jalapeños
• 1 serrano pepper
These peppers provide the main chile flavor and a controlled level of heat.
For a milder version, remove the seeds and membranes. For a hotter sauce, some seeds and membranes can be retained.
If you use a scale, this is about 28 grams of jalapeño and 10 grams of serrano after stemming and seeding.
Full-Fat Mayonnaise
Use ½ cup regular full-fat mayonnaise. Mayonnaise creates the smooth, creamy texture of the sauce and adds richness.
It works with the Greek yogurt to create a balanced creamy base.
Plain Whole-Milk Greek Yogurt
Use ¼ cup plain, unsweetened, whole-milk Greek yogurt. Greek yogurt adds mild tang and helps keep the sauce creamy while making the texture feel lighter.
Avoid flavored yogurt because it would change the intended flavor balance.
Olive Oil
Use 1 tablespoon mild or light olive oil. Olive oil helps create a smooth texture and brings the ingredients together into a cohesive sauce. A mild oil works best because it does not overpower the fresh flavors.
Extra virgin olive oil can turn bitter when blended at high speed, so use mild or light olive oil, or a neutral oil.
Unseasoned Rice Vinegar
Use 1 teaspoon unseasoned rice vinegar. Rice vinegar adds gentle acidity and helps balance the creamy ingredients. It supports the lime flavor without making the sauce too sharp.
Queso Fresco or Cotija Cheese
Use 2 tablespoons crumbled queso fresco or cotija cheese. The cheese adds subtle salty depth and a mild cheesy flavor. It enhances the sauce without making it heavy or cheese-focused.
Cotija is saltier and drier than queso fresco. If you use cotija, start with 2.5 grams of kosher salt and adjust after tasting.
Kosher Salt
Use 3 grams kosher salt (about ½ teaspoon Morton or 1 teaspoon Diamond Crystal). Salt enhances the flavors of the cilantro, peppers, lime, and creamy ingredients. Adjusting after blending helps achieve the right final balance.
Ground Black Pepper
Use ¼ teaspoon ground black pepper. Black pepper adds mild warmth and complements the other seasonings.
Aji Amarillo Paste (Optional)
Use 1 tablespoon aji amarillo paste if desired. It adds more Peruvian chile character and a deeper pepper flavor. It is optional and not required for the base sauce.
Fresh Huacatay (Optional)
Use 1 tablespoon fresh huacatay as an optional variation. It adds additional herbal character associated with Peruvian flavors. The base recipe does not require it.
How to Make Aji Verde (Peruvian Green Sauce)
Step 1: Prepare the Ingredients
Start by preparing and measuring the ingredients before blending.
This makes the process smoother and helps ensure all flavors are balanced throughout the sauce.
Rinse the cilantro and dry it thoroughly. Trim the stems off the jalapeños and serrano, remove the seeds and membranes (for the standard version), and roughly chop the peppers. Trim the root ends of the green onions and roughly chop them. Wear gloves when handling the peppers and avoid touching your eyes.
Add the following ingredients to a food processor, personal blender cup, or tall jar (for an immersion blender), in this order, with the cilantro on top:
• Fresh lime juice
• Olive oil
• Rice vinegar
• Mayonnaise
• Plain Greek yogurt
• Queso fresco
• Garlic cloves
• Stemmed, seeded, and roughly chopped jalapeños
• Stemmed, seeded, and roughly chopped serrano pepper
• Green onions
• 3 grams kosher salt
• Ground black pepper
• Cilantro stems
• Cilantro leaves
Step 2: Blend the Sauce
Pulse the ingredients 5–8 times to begin breaking everything down evenly. Then blend at medium-high speed for about 30–45 seconds until the sauce becomes creamy and smooth. Scrape down the sides, then blend for another 10–15 seconds.
A food processor, personal blender, or immersion blender in a tall jar works best for this small batch. A full-size blender needs a tamper or occasional stopping and scraping, otherwise the cilantro sticks to the sides.
You can blend the sauce completely smooth or leave small pieces of cilantro for a little texture, depending on your preference.
Once blended, cover the sauce and refrigerate it for 20–30 minutes before judging the heat and seasoning, because the garlic and chile flavor builds as the sauce sits.
Step 3: Adjust the Spice Level
For the standard version, remove the jalapeño seeds and membranes to keep the heat moderate.
The seeded serrano and jalapeño provide the main chile flavor while the creamy ingredients help balance the spice.
If you prefer a spicier sauce, some seeds and membranes can be retained.
Adjust the peppers according to your preferred heat level without changing the creamy character of the sauce.
Step 4: Adjust the Flavor
After the sauce has rested, taste it and adjust the seasoning as needed. Add additional salt (⅛ teaspoon at a time) or lime juice (1 teaspoon at a time) until the flavor reaches the desired balance.
Continue adjusting gradually so the fresh cilantro, chile, lime, and creamy ingredients remain balanced.
Step 5: Add Optional Peruvian Flavors
For an optional variation, add:
• 1 tablespoon aji amarillo paste
• 1 tablespoon fresh huacatay
These ingredients add additional Peruvian chile and herbal character. They are not required for the base Aji Verde sauce.
Blend again until all ingredients are fully combined and incorporated. Taste once more and make any final seasoning adjustments with salt or lime juice if needed.
Step 6: Serve the Sauce
Once the sauce is ready, serve it with:
• Peruvian Chicken
• Grilled steak
• Other Peruvian cuisine dishes
You can transfer the sauce to a bowl or jar before serving. Its creamy texture makes it suitable as a dipping sauce, topping, or accompaniment for different meals.
Step 7: Store for Later
If saving the sauce for later, transfer it to a covered container or jar. Keep it refrigerated and use it within 3 days for the best quality.
The sauce can be prepared ahead, making it convenient for serving with meals throughout the week.
How to Store Peruvian Green Sauce
For the best freshness, prepare the sauce ahead and keep it chilled until serving. Transfer the Aji Verde to a clean jar or another airtight container with a secure lid.
Keeping the sauce covered in the refrigerator helps maintain its flavor and smooth texture. This sauce is best used within 3 days. Stir it before serving.
Do not leave the sauce at room temperature for more than 2 hours (1 hour if the room is above 32 °C / 90 °F).
Making it a few hours ahead works well because the flavors have time to settle while the sauce remains fresh.
Freezing is not recommended for this recipe.
The mayonnaise and Greek yogurt may separate after thawing, which can affect the smooth consistency of the finished sauce.
Fresh cilantro may also lose some of its texture and flavor after freezing.
Tips for Success
Adjust the Heat Gradually
The jalapeño and serrano peppers control the spice level of the sauce. Start with the recommended amount and adjust based on your preferred heat level.
For a milder sauce, remove the seeds and membranes from the peppers. If you prefer more heat, some seeds and membranes can be kept.
Taste the sauce as you go and build the flavor gradually instead of making it too spicy from the beginning.
Use Fresh Lime Juice
Fresh lime juice gives the sauce a bright flavor and fresh acidity.
Bottled lime juice can have a stronger or harsher taste, so fresh lime works best for maintaining the clean flavor of the sauce.
If the acidity feels too sharp, add 1 tablespoon of mayonnaise first, then ¼ teaspoon of sugar or honey if needed.
Prepare Cilantro Properly
Cilantro provides the main herbal character of Aji Verde. Rinse the cilantro well and dry it between paper towels before blending.
Excess moisture can make the sauce thinner than intended. Measure the cilantro as 1 cup packed (about 30 grams).
Too much cilantro, especially stems, can make the sauce thicker and slightly bitter, and it changes the color and flavor balance.
Handle Peppers Carefully
When preparing jalapeño and serrano peppers, wear gloves and avoid touching your eyes after handling them.
Washing your hands thoroughly with soap and water after preparation helps remove pepper residue.
Avoid Bitterness
Bitterness can come from extra virgin olive oil, too many cilantro stems, lime pith, or too much garlic or vinegar. If the sauce tastes bitter, add 1 tablespoon of mayonnaise and taste again. Do not add more vinegar.
Blend for the Right Texture
A food processor works well for making this sauce quickly. Blend the ingredients at medium-high speed until the sauce becomes smooth and creamy.
You can leave small pieces of cilantro for a little texture or continue blending until completely smooth.
The final sauce should be creamy, thick, and spoonable, and easy to use as a topping or dip. For a drizzling consistency, add 1–2 teaspoons of water.
If the sauce is too thick, add water 1 teaspoon at a time, blending and checking after each addition. If it is too thin, add 1–2 tablespoons of mayonnaise (or 2–3 tablespoons of Greek yogurt), one tablespoon at a time, and blend until creamy.
Notes
The main key to a balanced Aji Verde is adjusting the heat to match your preference.
The combination of jalapeño and serrano creates a pleasant kick, but the amount can be changed while keeping the same creamy sauce base.
For a milder version, remove the seeds and membranes from the peppers. For more heat, leave some seeds and membranes in the jalapeño.
A food processor makes preparation quick and simple. Blend all ingredients until smooth, then taste and adjust the seasoning if needed.
If the sauce becomes too spicy, add 2 tablespoons of mayonnaise and 1 tablespoon of Greek yogurt to help mellow the heat (the yield will increase slightly). A small amount of lime juice (1 teaspoon) can also brighten and balance the flavor.
Measure the cilantro as 1 cup packed, since the amount affects the thickness, bitterness, and color of the sauce.
Keeping cilantro in the recipe maintains the fresh herbal character that defines Aji Verde.
Nutrition Information
A 2-tablespoon (30 ml) serving of Peruvian Green Sauce contains approximately:
87 kcal
1.3 g carbohydrates
1.1 g protein
8.7 g total fat
1.4 g saturated fat
0.3 g fiber
0.5 g sugar
185 mg sodium
8 mg cholesterol
This recipe makes approximately 1½ cups (360 ml) of sauce. The full recipe provides about 12 servings when measured as 2 tablespoons per serving.
These nutrition values are estimates calculated using the ingredient quantities listed above.
The final numbers may vary depending on the brands of mayonnaise, Greek yogurt, queso fresco, cotija cheese, and aji amarillo paste used.
If cotija cheese is used instead of queso fresco, the sodium content may be higher.
Frequently Asked Questions
How Long Does Aji Verde Last?
Store leftover Aji Verde in an airtight container in the refrigerator. For the best quality, use the sauce within 3 days.
Keeping it covered and chilled helps maintain its flavor and texture. The sauce is a soft, pale green, and the color can dull toward olive within 24–48 hours because of the lime juice and vinegar.
Longer storage is not recommended because the fresh ingredients may not maintain the same texture and flavor.
Can I Freeze Peruvian Green Sauce?
Freezing is not recommended for this recipe. The mayonnaise and Greek yogurt may separate after thawing, which can affect the smooth creamy consistency.
The fresh cilantro may also lose some of its texture and flavor. For the best results, prepare only the amount you plan to use and store it refrigerated for up to 3 days.
What Is Aji Verde Made Of?
Aji Verde is made with fresh cilantro, jalapeño, serrano pepper, lime juice, mayonnaise, Greek yogurt, garlic, green onions, cheese, olive oil, and seasonings.
This is a creamy, jalapeño-based version, so it differs from the traditional aji verde made with aji amarillo and huacatay.
The combination creates a creamy green sauce with fresh herbal flavor, mild tang, and adjustable heat.
Is Aji Verde Spicy?
The spice level depends on the amount of jalapeño and serrano used. Removing the seeds and membranes creates a milder sauce.
Keeping some seeds and membranes increases the heat.
The creamy ingredients help balance the peppers, creating a sauce with a pleasant kick rather than overwhelming spice.
What Do You Serve Aji Verde With?
Aji Verde is traditionally served with Peruvian chicken and other Peruvian dishes.
It also works well with:
• Grilled meats
• Roasted vegetables
• Salads
• Rice bowls
• French fries
• Other dipping foods
Its fresh cilantro and lime flavors add brightness while complementing the main dish.
Why Is My Aji Verde Too Spicy?
A sauce can become too spicy when too many peppers or pepper seeds are included. To reduce the heat, add 2 tablespoons of mayonnaise and 1 tablespoon of Greek yogurt to balance the peppers.
A small amount of lime juice (1 teaspoon) can also help brighten the flavor and balance the overall taste.
Can I Make Aji Verde Without Aji Amarillo Paste?
Yes. Aji amarillo paste is an optional ingredient that adds more Peruvian chile character.
The base recipe uses jalapeño and serrano peppers for the main chile flavor.
You can make the sauce without aji amarillo paste while keeping the creamy cilantro and lime profile.
Can I Use Another Herb Instead of Cilantro?
Cilantro provides the main herbal flavor and green color of Aji Verde.
The recipe is designed around cilantro, so replacing it will change the characteristic flavor of the sauce.
Using the recommended amount helps maintain the fresh herbal taste that defines this Peruvian green sauce.
