Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.
Peruvian Green Sauce (Aji Verde)
It’s typically served alongside roasted chicken, grilled meats, rice and beans but I also love it over my eggs, salad, or anything that needs flavor!
I’m obsessed with this sauce, every time I go to my local Peruvian restaurant I buy a large container to bring home. I’ve attempted to make this so many times, but something was always missing. I finally got really close (my husband thinks it’s even better!) and am happy to share with you! I served this over pollo sabroso for dinner, and have been putting it on everything since!
What is Peruvian Green Sauce?
One thing I’ve learned along this quest for the perfect Peruvian green sauce recipe is every restaurant has their own version! I have never tried two that taste the same, but they all have something in common (cilantro, hot pepper, garlic, mayonnaise). Variations I’ve seen, some add lime juice instead of vinegar, some use crackers, some use aji amarillo which is not easy to find here (I tried it but I don’t think it needed it), some even add cheese. I tried all these variations, trust me! A Peruvian told me they add a little mustard and red onion, bingo! That got me closest to the version I was going for. If you try it, let me know what you think! And if you have your own version, feel free to share!
How To Make Peruvian Green Sauce
Tips and variations
- You can store this in the refrigerator for at least a week. You can make half the recipe if you don’t think you’ll use it all.
- To blend easy, start with the liquids on the bottom, then layer the cilantro and jalapenos.
- To Make this Whole30, you can use a complain mayo or make it from scratch.
- To lighten this more you can swap yogurt for the mayo.
- To make this sauce spicier, leave the seeds in the jalapenos. To make it milder, remove the seeds and membranes.
More Peruvian Recipes
Peruvian Green Sauce
- 2 tablespoons olive oil
- 1/4 cup chopped red onion
- 1/2 cup light Hellman’s mayonnaise, use compliant mayo for whole30
- 2 tablespoons white vinegar
- 4 teaspoons yellow mustard, Guldens
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 jalapeños, roughly chopped seeded but keeping the ribs (about 1 cup/3 oz)
- 2 cups chopped fresh cilantro leaves and stems, 2 oz rinsed well
- 3 medium cloves garlic, crushed through a press
- Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.
- Transfer to the blender then add the remaining oil, mayo, vinegar, mustard, salt and pepper.
- Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.