This vibrant Peruvian green sauce, or Ají Verde, adds a creamy, hot pepper and herb-packed flavor to any dish. Made with just a few fresh ingredients, it’s the perfect condiment for grilled or roasted meats, vegetables, or crispy fries.
Recipe Science
- Ají amarillo paste adds a fruity, moderate heat that deepens the chili flavor and brings out the bold taste of the green sauce.
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Why It Works
The combination of jalapeños, garlic, and fresh cilantro gives Ají verde a bold, zesty kick, while the addition of mayo and sour cream makes it rich and smooth. A splash of lime juice and vinegar adds brightness to balance out the flavors. I like to add a little ají amarillo paste when I have it on hand—it brings a subtle fruity heat that makes the flavor even more complex. Drizzling in olive oil at the end helps the sauce emulsify, giving it that luscious, spoonable texture.
This is one of my go-to condiments when I want to level up a simple meal. It only takes a few minutes to make and keeps well in the fridge, so I love having a batch ready for the week. Spoon it over grilled chicken thighs, serve it with roasted veggies, or use it as a dipping sauce for French fries—once you try it, you’ll start finding excuses to use it on everything! It is the ideal pairing served with my Peruvian chicken recipe (Pollo a la Brasa).
Ingredients You’ll Need
- Jalapenos: I add jalapeños for the right balance of heat and fresh, grassy flavor. Removing the seeds keeps the spice level moderate, so the sauce still feels bold without overwhelming the other ingredients. Keep the seeds and membrane for more heat!
- Garlic: The garlic clove contains sulfur compounds, such as allicin, which create a bold, pungent flavor when blended.
- Herbs: Traditionally, this Peruvian green sauce recipe includes huacatay, a type of Peruvian black mint that adds a unique, slightly earthy flavor. Since it’s hard to find outside of South America, I substitute it with cilantro. It has a bright, fresh taste with citrusy and slightly peppery notes.
- Mayonnaise: It adds richness and acts as an emulsifier, helping to blend the oil- and water-based ingredients into a smooth, stable sauce.
- Sour Cream: Its tangy flavor and creamy texture add acidity to balance the richness of the mayo and help thicken the sauce.
- Pepper Paste: Ají Amarillo is a yellow chili paste native to Peru, prized for its fruity flavor and moderate heat. It’s commonly used in sauces, spice rubs, and traditional Peruvian dishes. The uniquely flavored green sauce gives the sauce a signature Peruvian-style kick. You can find it at Mexican or Latin grocery stores or order it online.
- Citrus: Lime juice has a bright acidity, which helps balance the richness of the mayo and sour cream. The citric acid also enhances the fresh flavor of the herbs and chili, making the sauce taste more vibrant and well-rounded.
- Vinegar: Distilled white vinegar has a clean, neutral taste that boosts the tangy acidity and sharpens the flavor of the sauce.
- Seasonings: Salt brings out the natural taste of the ingredients, while black pepper adds a subtle heat and earthy depth.
- Oil: Olive oil adds a fruity flavor and helps emulsify the sauce, creating a creamy texture.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This Peruvian aji verde sauce recipe is easy to customize! Try these delicious options:
- Ají Amarillo Paste Substitute: To mimic the balance of heat and sweetness, try roasted and pureed jalapeños, serrano peppers, habaneros, or sweet yellow peppers. For a fruitier flavor, manzano peppers or mild ají panca paste work well. You can also use a small amount of chili paste like sriracha, canned fire-roasted green chiles, or chipotle in adobo. While optional, the paste adds a distinctive Peruvian-style flavor that’s worth including if possible.
- Pepper Swaps: Instead of jalapenos, use fresh serrano peppers, or for a milder heat, add Fresno chilies, Anaheim or poblano peppers.
- Herbs: Try parsley or a small amount of mint for a cool and refreshing flavor to balance the hot chilies.
- Citrus Swaps: Add lemon juice or sweet orange juice. Add the zest of the citrus for a stronger aroma and lingering taste.
- Add Cheese: For a more savory sauce, add parmesan cheese or cotija cheese. Blend into the sauce, or sprinkle on top for a dip.
- Oil Options: Use other types of cooking oil, like avocado oil, canola, or vegetable oil, for a neutral taste. Add more olive oil for a thinner consistency if you plan to use the sauce as a salad dressing.
- Vinegar Options: Try other types of vinegar, like red wine vinegar, white wine vinegar, or apple cider vinegar, for a less harsh taste.
How to Make Aji Verder (Peruvian Green Sauce)
Step 1: Make the Sauce
The sharp, fast-moving blades finely break down the jalapeños, garlic, and cilantro, helping release their flavors and evenly distribute them throughout the mixture.
Blending also activates the emulsifying power of mayonnaise and sour cream, which bind the water- and oil-based ingredients together.
Pro Tip: Using a high-speed kitchen blender or food processor is crucial for creating a smooth and cohesive ají verde sauce.
Slowly drizzling in the olive oil while blending creates a stable emulsion, giving the sauce its signature creamy texture that clings beautifully to grilled meats and vegetables.
Experimentation Encouraged: For a spicier sauce, keep the seeds and membrane on the jalapenos or increase the amount of aji amarillo paste.
Frequently Asked Questions
Ají verde is made with fresh jalapeños, garlic, cilantro, mayonnaise, and sour cream as the creamy base. I also add lime juice, a splash of white vinegar for brightness, olive oil for a smooth texture, and one to two tablespoons aji amarillo paste for that signature fruity heat you’ll find in authentic Peruvian versions.
Ají verde is incredibly versatile—you can drizzle it over protein like grilled or roasted chicken, steak, vegetables, or beans. Use it as a dipping sauce for fries or sweet potato wedges, spread it on sandwiches and wraps, or toss with greens for a salad dressing. I love serving it with Peruvian-style roasted chicken and crispy potatoes for a bold, satisfying meal.
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Aji Verde (Peruvian Green Sauce)
Ingredients
- 3 jalapenos, seeds removed
- 2 garlic cloves
- 1 cup cilantro leaves
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon ají amarillo pepper paste, optional
- 1 tablespoon lime juice
- 1 teaspoon distilled white vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Make the Sauce – In a blender or food processor, add the jalapenos, garlic, cilantro, mayonnaise, sour cream, ají amarillo pepper paste (if using), lime juice, vinegar, salt, and pepper, over high speed until smooth. With the blender running on low speed, slowly drizzle in the olive oil. Season with salt and pepper to taste.
Notes
- Recipe Yield: About 1 ¼ cups
- Serving Size: 2 tablespoons
- Ají Amarillo Substitute: Swap the yellow pepper paste for roasted and pureed jalapeños, serranos, habaneros, sweet yellow peppers, or manzano. Add ají panca, sriracha, canned chipotle, or canned fire-roasted green chilies.
- Make the Sauce Spicier: Keep the seeds and membrane in the jalapeno or add more aji amarillo paste.
- Storing: Refrigerate for up to 7 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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