Peruvian Green Sauce

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Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.

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 also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.

Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.
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4.89 from 97 votes
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Peruvian Green Sauce

22 Cals 0.5 Protein 1 Carbs 2 Fats
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Yield: 27 servings
Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.


  • 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.


Serving: 1tablespoon, Calories: 22kcal, Carbohydrates: 1g, Protein: 0.5g, Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 1.5mg, Sodium: 64mg, Fiber: 0.5g, Sugar: 0.5g
WW Points Plus: 1
Keywords: aji verde sauce, peruvian chicken green sauce, peruvian green sauce, peruvian green sauce recipe, pio pio green sauce

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  1. Thank you for bringing some awesome flavor to the table! This will be in my regular rotation!

  2. I dont like cilantro. Do I need to use it or can I leave it out and it still be good?

  3. Delicious, I used low fat yogurt instead of mayo

  4. Could you substitute Greek yogurt for the Mayo? Thanks!!

  5. My husband is from Peru and we love the green sauce and since it was our first time I followed the recipe perfectly but all we taste is mustard. I will try this again but next time no mustard!

  6. This is an amazing sauce! So great on chicken. And super easy to make. 

  7. I have been making this for over a year. I usually make a double batch because my teenage son devours it every time I make it! I don’t saute the onions because I’m usually short on time but it is still delicious. Also, I sub Greek yogurt for the light mayo.

  8. I love this sauce. I don’t even bother cooking the onion. I toss it all in my nutribullet as otherwise written and it blends beautifully.  We’re having it tonight with fish tacos; but I think it’s delish with chicken, salmon,  and as a veggie dip. 

  9. New to WW, so I’m wondering how this has so many WW points. I see a small amount of mayo and honey, but I’m blown away that they add enough point for this to be a 12 point dish, especially if I use low carb tortillas.

  10. I don’t like spicy. What could I substitute for the jalapeño?

  11. This green sauce is the BOMB! We had it with the Pollo Sabroso last night we loved it! I kept the leftovers in my fridge, along with some of your leftover red enchilada sauce to make Huevos Divorciados (“divorced eggs”- two fried eggs one with green sauce & one with red sauce) which will pretty much guarantee I will not be getting a divorce…as long as I keep feeding him these yummy sauces! Thanks for the wonderful recipes!

  12. Hi I’m Peruvian, I love your page and I follow your mealplans…but I have to say, thats not peruvian. In Peru there’s no aji verde mixed with mayo. We normally use aji amarillo and make an amazing sauce called huancaina, or we use rococo, that is another type of chili.
    Hope we have more Peruvian recipes in your meals, loved Lomo saltado😍

  13. WOW! this sauce is amazing. I made it with Carne Guisada, as someone else had suggested, and it was absolutely delicious. You could put this on anything and it would taste good! I’m already dreaming of the ways I can use it. Thanks for another awesome recipe!

  14. I am excited to try it, but I cook for people who don’t like spicy.  The comments indicate to remove the seeds and membrane to keep it less spicy…..but is that enough.?  What if I eliminate the jalapeño all together.  Thoughts?

  15. hi! any idea what I could use instead of mayo? making it for someone who cant eat mayo and im wondering if I could omit or substitute…thank you!!! 🙂

  16. We absolutely love this sauce! We marinate chicken in the chili lime seasoning from Trader Joe’s and then serve this as the dipping sauce for it and it’s SO good. Highly recommend!

  17. I love this recipe and make it about once a month! Though since the first time I made it, I can’t seem to get it smooth enough! I always have flecks of cilantro. Anyone have a trick to this?

    • Hi, Caroline! Isn’t Gina’s green sauce the bomb?!?
      About your pesky flecks of cilantro I would put the liqids in and just the cilantro and give it a good buzz until it really incorporated with the liquids, then add the jalepenos. Hope that helps!

    • A high powered blender is your best bet. My Vitamix will cream any sauce into just a single color if I allow it to blend long enough.

  18. This is delicious!  I have been stuck in Peru for some time so have been fortunate enough to substitute rocoto for jalapeño and throw in some fresh huacatay.  Great recipe as stated also!  

  19. I did. The cilantro stayed leafy. I then tried to use an immersion blender to it and that wasn’t enough. Got down the blender. All I got was a lot of dishes for not using the blender in the first place.

  20. I am so in love with this sauce. Now I just look for anything to put it on. “Mom, what’s for dinner?” “Aji Verdi sauce with anything I can find to put it on.”

  21. Can this sauce be frozen?

    • Yes! I make it up in batches and transfer to ice cube trays. Place in freezer until frozen then transfer the cubes to a freezer bag. I use it for chicken, fish – I’ve added it to my black bean burger recipe. Love it!

  22. My whole family loved this sauce! You’re right, you can put this on anything! It’s amazing 👍👍👍

  23. This green sauce was delicious!  Next time I may sauté the garlic along with the red onions just so it’s not so potent except my hubby liked it the way it was though.  Lol.  Sooo good!

  24. This is amazing! I’ve been making a doña sauce for a while now that requires broiling and peeling a pound of jalapeños – a time consuming job. This sauce is so good and rich without that extra step !

  25. OMG, I am completely addicted to this sauce! This is saying a lot, since normally I think cilantro has a soapy taste. I put this sauce on eggs, chicken, just about anything. It is definitely a keeper!

  26. I am in love with this sauce and so is my 10 year old daughter. I’ve been making it weekly and we use it as a condiment with pork, chicken, fish, and veggies. It’s addicting. Gina, thanks for another awesome recipe. Most of our regular rotation meals are recipes of yours!

  27. I haven’t tried this but I have fallen in love with this sauce!! My version includes:
    Cilantro, jalapeño, mint, garlic, mayo, Parmesan, white vinegar, honey and a dash of mango scotch bonnet sauce. II could seriously drink it! So yummy!!  

  28. This looks so much like “the green sauce” I used to have at a restaurant I used to go to in Oklahoma City while traveling for work. Restaurant was Casa De Los Milagros Mexican Restaurant And Cantina. They would never tell me what was in it. I found a recipe that I thought was it, which was just jalapenos, white onions, garlic, salt and olive oil. (Boil the veggies, then blend it all together. SUPER DELICIOUS.) But my mom, who has an amazing palette always said the original had cilantro and mayo. I’m thinking this may be the recipe! I’m going to try it this week! Thank you! I’ve seriously googled and looked on pinterest for years to find my “green sauce”!

  29. Followed this recipe to a T, but it came out thick and yellow, not saucy or green. 🙁

    • Maybe not enough cilantro or fresh enough. I know cilantro is different every time I buy It. Sometimes it barely even has a smell to it. It says leaves which is hard for me because I think the stems have more flavIt. Good luck.

  30. This sauce turned out great even though I forgot to put the mayo in it!

  31. Just made a vegan version to this… absolutely delicious! Substituted Earth Balance mindful mayo in place of regular mayo. Thanks for this recipe.

  32. Anyone make this in a food processor instead of a blender, will it come smooth enough as I don’t own a blender but I have a super high powered food processor.

  33. Wow! This is the best tasting sauce I have ever had! It goes on everything! I put it with the Kalua Pork recipe and Cilantro Lime Cauliflower rice for dinner, and my husband was really impressed. He loves the sauce, and was asking that I make it again soon. Thank you Gina, for another awesome recipe!

  34. I made this for the first time and it was absolutely delicious! My whole family loved it! It was a little too vinegary so I put some baking soda in and it adjusted perfectly. I put this sauce on shrimp, steak and chicken. So good. Would definitely recommend.

  35. Uhh I haven’t tried this yet, but this looks identical in color and consistency to a green sauce in town that I’m in love with… So I’m going to thank you in advance for doing all the hard work of testing and experimenting to bring this beautiful recipe into our lives! Thank you!

  36. How long does this wonderful sauce keep in the fridge?

  37. I added a dollop 9f honey after tasting the sauce. It was a little too mayonnaisey taking to keep and the honey added a little something. So good! I could eat this on anything!!

  38. I love this! I made 2 batches just today. The first batch was too spicy for me. What I did on the second batch, I wash off some of the seeds (i thought I could handle them 😂) and I mix the 2 batches. It tasted less spicy… but still spicy. What can I add to lessen the spiciness? I love the taste. I just need to know how to fix this batch. Thanks

  39. can I freeze the sauce?

  40. Incredible!!!!

  41. This was SO good!  I’m not sure I can eat rotisserie chicken without it now!

  42. You never answered what type of mustard was used, Gulden’s has yellow and spicy brown mustard? Does anyone else know? 

  43. …and cumin!

  44. I think I already commented on this, but made again tonight  and didn’t sauté red onion (didn’t read directions carefully enough), and it was just as good as the first time I made it. SO good! 

  45. Thoughts on subbing Greek yogurt instead of mayo?

    • I’m alergic to eggs and only use greek (or stained reguar) yogurt. I now keep it really simple (cilantro, jalapeno, garlic, lime juice, salt and pepper, and greek yogurt.) and have to make more at least once a week to keep my family happy.

      • …and cumin!

      • I am lactose intolerant and cannot use the yogurt. I also have an issue with different types of animal proteins (including eggs), so I use Hellman’s vegan mayo or Veganaise. The only difference between the two is Veganaise has to be refrigerated prior to use whereas Hellman’s vegan mayo does not. Both still has the same taste as regular mayonnaise, but without any animal byproducts. Thought I’d share in case someone wants/needs to substitute for something other than yogurt!

  46. My 15 yr old made this per my request yesterday. Wow! It sure has a kick! He took most of the seeds out of the jalapeño but left the membrane and I think they were just really strong jalapeños. I tried to add a bit more mayo and some water to make it a bit milder for our taste. Love the great flavors! We are a cilantro loving family so this was a definite must try recipe for us! Yum! 

  47. Made and loved this sauce!!!  Have one question – can it be frozen?

  48. I’m glad you like Peruvian food! No mayonnaise or mustard is used in making aji. Some people use crackers and evaporated milk to make it creamy. Others have added queso fresco. My grandmother taught me to keep it simple. Rocoto peppers if you can find them, or sub jalapenos in a pinch. Add olive oil, garlic, a little cilantro, salt and pepper and blend. Add a little water and/or olive oil if the blender sticks. It should be bright and green and fresh. My family tends to chop up some green onions and sprinkle them on top. Search “receta peruana” if you want to find the non-Americanized versions of our recipes. It is becoming harder and harder to find them for dishes made the way I had them growing up as Americans discover our food. Our recipes are unfortunately being adapted to satisfy a more bland American palate. I promise that the OG versions are delicious if you give them a chance!

    • Yes! This is exactly the recipe that my Peruvian neighbor gave me. When I told him that some restaurants were telling me it had Mayo in it he couldn’t believe it. He said absolutely no Mayo.

  49. Could you substitute parsley for the cilantro in this recipe?

    • You can, but the peculiar taste of cilantro in the background will be gone. But if you have the gene that makes everything with cilantro taste like soap, it’s your only alternative!

  50. Wow this is amazing! I was worried it might be hot but it’s not it’s all flavor. Definitely some heat but the blend of flavors is fantastic! My husband went back to put more on chicken. It’s a hit and a new favorite!

  51. Made it with the pollo sabroso and it was awesome!  Also had some maple roasted sweet potatoes (recipe from eating well) and roasted green beans and the sauce made EVERYTHING on the plate taste even better!!  Can’t wait to eat it all week. 

  52. Is the mustard just plain yellow, or a different type?

  53. I made this sauce today to serve over roasted chicken salad and it is phenomenal! I could drink it! My jalapeños were on the mild side so it wasn’t as spicy as I’d like, next time hopefully I’ll get spicier pepper! Thanks for this amazing recipe!

  54. I’m from Peru! It was nice to read that you enjoy our culture 🙂

  55. Hey! So I purchased some aji verde sauce from restaurant Piopio in nyc and it’s much hotter than I anticipated. Wondering if you have suggestions for how to cool it down? Would mixing with a bit of mayo help or would that throw the ratio off?

  56. This sauce is so good! 

  57. I made the Pollo Sabroso and Peruvian Green Sauce tonight for my family (myself, husband,two sons, 12 and 14) and we loved it! So flavorful!!  The sauce took the tasty chicken to another level. We will be experimenting with the leftover sauce on other things……..hmmmmm. I will probably start just by drizzling it on deli sandwiches! We will be making these again soon!

  58. This sauce was amazing! Made it 2 days ago and I’m going to have to make a new batch. I’ve had it on chicken, tossed it on a salad, had it on my eggs this morning then tonight I’m thinking of tossing it with shrimp, corn, cucumber, tomatoes, chopped red onion and tossing it onto a tostada.

  59. This sauce was amazing! Made it 2 days ago and I’m going to have to make a new batch. I’ve had it on chicken, tossed it on a salad, had it on my eggs this morning then tonight I’m thinking of tossing it with shrimp, corn, cucumber, tomatoes, chopped red onion and tossing it onto a tostada.

  60. Wow, this green sauce packs a dynamic punch–bright, flavorful, spicy finish! I see a lot of Peruvian-fusion dishes in my future.
    Love it, Gina! Thanks again

  61. I so want to try this, my husband loves spicy condiments but doesn’t like cilantro. Is the cilantro taste prominent or do the other flavors “disguise” it?

    • I don’t like Cilantro, and I just made the sauce this morning, and I think I’m going to like it a lot! I can taste the cilantro slightly, but the other flavors are more prominent in my opinion. I’m looking forward to serving it with chicken tonight.

  62. Amazing!! I don’t know why I haven’t made this sooner!! I’m gling out to buy more cilantro and jalapeños right now! 

  63. My husband loves the green sauce whenever we go to Peruvian restaurants.  This sauce  was easy for me to make at home, delicious, and  he loved the heat! Thank you for making cooking at home easy and delicious! 

  64. I made this today. Delicious stuff. Had it with marinated grilled chicken. The only thing I changed was swapping fresh shallot for cooked red onion and added juice of half a lime. So good…strongly suggest this for summer grilling.

  65. OMG!!
    This is wonderful!
    I have to make this at least weekly for my family- its a real hit
    Big thanks xxx

  66. Can this be frozen.?  I was thinking of portions like ice cubes.

  67. Just wondering if these freezes well 🙂 ? Thank you

  68. I made this last night to go on steak tacos. It is so delicious and would work with so many dishes. It will be a staple in my house.

  69. I would like to make this for a dinner party this weekend. Will I need to double the recipe to get a small mason jar full of it or does the recipe, as written, provide that much? Thank you!

  70. This was SO TASTY!!!  We have a Peruvian charcoal chicken place in our neighborhood that is our go-to for healthy take-out, and this was just as good as theirs.  I was out of mayo, so I subbed Greek yogurt, and it still came out great.  (I think it even softened the heat a little.)  And I’ve been eating the leftovers on hard-boiled eggs for breakfast, which is *AMAZING*. 

  71. Great Sauce! I used 2% plain Greek yogurt in lieu of the mayo and lime juice instead of the vinegar and used Guldens Spicy Brown Mustard. It is just delicious and very easy to make. I was a little concerned because it didn’t seem like there were enough liquids to possibly turn everything into a sauce, but the consistency and taste is great. I poured a bit of it over haddock that I sauteed very simply using coconut oil and vegetable broth. What a winner! Thanks for a great and simple recipe!

  72. This looks absolutely delish! I have never gone wrong with any of your recipes Gina! Thank you for taking time to create recipes with ingredients that are easy to find and are lower in calories! 

  73. I just made this- pairing it with your Baja grilled flank steak tonight and already drooling! It is so delicious I had a hard time not eating it all with a spoon! I only had apple cider vinegar, but you can’t tell the difference. I also omitted one jalapeño and it is still really spicy ( for our family) and flavorful. 

  74. WOW!  Fabulous!  I made this to have tomorrow for dinner and we actually changed plans to eat it tonight!  Amazing flavor!  Thank you! 

  75. Soooooo good. Made today for first time. Super easy and delicious. Great on chicken and also veggies! 

  76. Yes!!!!! My boyfriend and I were just discussing how much we wanted this sauce as a staple in our home. Thank you.  Quick question: How long can I store this sauce for?

  77. I can’t wait to try this! My favorite green sauce is from Pio Pio in NYC and I want to replicate it here in Dallas! I serve mine with roasted chicken and avocado salad. 🙂

  78. OMG was this good!!! I can see what all the hype is with this sauce. I made it to go on chicken skewers, but this will be amazing with anything! I think I might top scrambled eggs with it in the morning! 

  79. I have no idea if this is authentic Peruvian, but I do know, because I just made it, that it is absolutely delicious! Thanks Gina!

  80. I used 2 large jalapeños seed and deveined and thought it as a little too spicy.   Can the amount of jalapeño be reduced withou effecting thickness or taste

  81. Omg! This was absolutely delicious! I want to drizzle this on top of everything now! I even use it as a salad dressing now! By the way Gina, any developments on the white peruvian sauce recipe? I would love to try your recipe for it if you create it! 😉

  82. Can you freeze this sauce? 

  83. Authentic or not this recipe is amazing !!! Just made it with some ground chicken, veggies and cauliflower rice and it’s so good! 

  84. I just made this and it is delicious! Will be making again!

  85. I made this tonight along with your cilantro lime shrimp recipe. I added some charred corn, red onions, avocado, & cotija cheese and wrapped everything in warm tortillas. SO AMAZING. I’m already excited about eating the leftovers tomorrow. Thank you!!

  86. Gina! This is your finest creation. EVER.

  87. Oh man I just made this – so so good!  My son asked if I was making a smoothie when he saw my Ninja – I laughed, but I could probably drink it !

  88. This was beyond delicious! Transformed a boring chicken breast and steamed veggies into an adventure for the taste buds. 

  89. This is so good!!!! So great with chicken! 

  90. Is there a good substitution for cilantro? It tastes like soap to me ? I really want to try this recipe though. The reviews are amazing. 

  91. This sauce is AMAZING and I’ve been adding it to almost everything. It has just the right amount of ‘kick’ too.

  92. Oh my Gosh! I love this. I just got finished making it and yes I will certainly do this again. I ended up with 2 jalopenias and 4 garlics because I wanted it mild and I LOVe garlic and I am so pleased. Thank you for this. I love the color.

  93. I’m obsessed with this recipe. Thank you!

  94. Can you freeze this if made with yogurt? It’s delicious but think Ishpidve halved it like you said for just two people. But has anyone tried freezing it? 

  95. This sauce is AMAZING! I’m a huge fan of Peruvian food and flavors so I had to make this when I saw it. I’ve only eaten it with some baby carrots as a snack so far and it’s a game changer. I can’t wait to put it on everything this week! 

  96. BTW, this stuff also kicks ass on burritos and tacos!!

  97. Made it, love it! I accidentally threw everything into the food processor, forgetting I needed to cook the onions. Still turned out great! So fresh and spicy, but with a bite that doesn’t linger. It’s wonderful! I put it on my morning eggs, and squeeze it into my turkey chili as well! Thanks so much!

  98. This looks amazing – I love Peruvian food! Would the points value change if I used fat-free Greek yogurt instead of mayo? Going to try with some leftover aji amarillo I brought back from Peru 🙂

    • hi sophie! did you try this without the mayo? I want to make it but cant eat mayo and wondering how it turned out with yogurt or what I can substitute…

  99. This sauce is delicious. Flavorful fresh taste. I wasn’t sure what to make of it with the Arroz Congri but I followed the directions for making both (from the Meal Plan May 12-May 20). But the pairing was fantastic. My husband and 2 teenage boys loved it. Highly recommend.

  100. This is DELICIOUS! Made exactly as written. Actually wanted to lick my blender clean as to not waste one drop.

  101. I’ve never had the authentic, traditional version of this sauce, so I have nothing to compare it to. But I absolutely love this sauce. It’s so fresh and flavorful and I love the bright color! I’m totally going to make this any time I’m making any sort of Latin dish. I’ve been putting it on top of your verde chicken tostadas and arroz congri recipes that I prepped for dinner this week and it’s AMAZING!

  102. Yum! I also fried the jalapenos for a bit, until softened slightly, and I subbed FF greek yogurt for the mayo. It’s absolutely delicious! We used it tonight on some grilled pork chops and rice, and I’m sure there are many more things it will be great on! Can’t speak to whether or not it tastes Peruvian (I’ve eaten many amazing meals in Peru, but never encountered any of those apparently traditional sauces), but it’s delicious, so that’s all I care about.

  103. This recipe is so delicious on everything. I added half an avocado because it needed to be used and made it the most delicious sauce I’ve ever eaten.

  104. I made this recipe and it did not disappoint! I put it on chicken (cooked in the IP) and rice, but tomorrow will put it over chicken, rice, black beans, corn, and a little more red onion. Also, can’t wait to try it with shrimp! You knocked this one outta the park!

  105. I LOVED this sauce! The only problem was it was super hot…like my whole face was on fire hot. I guess I did not realize the strength of 3 very ripe jalapeños lol. I added some sour cream and it was perfect. Highly recommend! 

  106. I just made this tonight and it had a strong vinegar taste. Is it supposed to be 2 TABLESPOONS or 2 TEASPOONS of vinegar?

  107. Can this be frozen?

  108. I made a vegan version of this which really is just replacing the Mayo with a vegan version. I use the Just brand vegan garlic mayo so I left out the garlic from this recipe. It turned out terrific! I decided to use a food processor rather than the blender and it worked as well. Would have been smoother in the blender but the slightly rougher texture is not a put-off at all.

  109. Made this sauce today for a bunch of guests and we ate it over BBQ chicken – simple salt and pepper BBQ chicken and everyone looooved the sauce. Yumm I have some leftover too for the week!  

  110. Awesome Sauce! I made it tonight with your delicious Pollo Sabroso and used your Sazon recipe for that one. My husband wants to know what else we can serve the sauce with this week. Thank you, thank you for so many great, no fail recipes, Gina!

  111. My mom insisted on making this sauce for our brisket when I was visiting home. She didn’t get to it in the evening, but before she even made breakfast, she whipped up this sauce. We ate it with our eggs, and I kid you not, I was spooning it from bowl to mouth after the first taste. SOOOO good!
    Forward to the next day (Monday), I stopped by the grocery store and picked up the ingredients I was missing to make the sauce for myself. So there I am. With my delicious smoked brisket, homemade coleslaw and this delectable sauce.
    Now come to the end of the week, I reluctantly decide to give my coworkers a try. It was so good that I didn’t want to share. But on the other hand, it was so good, how could I NOT share?! I felt selfish not letting them enjoy the goodness, too. So, with Terra Chips (the only available dipping device) one coworker had at least four dips. She was loving it. My other coworker with no background on what the sauce was made of, happily tried it. The response: she loved it too! After I told her what was in it, her eyes got big. She said she hates cilantro!! (That’s just shocking in itself for me.)
    My Sunday Funday = Making three batches! One for me. One for the office. One for a meal I’m giving to a family that just had a baby. I’m sharing the love!

    5+++ stars!!

  112. I saw this recipe and thought it would be good. I purchased the ingredients except for the mustard. I had some stone ground mustard in the frig already so I used it. 
    This sauce is awesome!!! I just made it and I’m eating it with a spoon!!!!  I’m not worried about the Aji Amarillo. This is fantastic as is. I’ll be eating it on anything I can think of. Thanks. 

  113. I only have an immersion blender? Do you think that would work? Thanks!

  114. Can you replace plain mustard with Dijon?

  115. Can I use pickled jalapenos?

  116. I’ve made a ton of your recipes – all great – but this was so good I had to comment. I swapped fage yogurt for the mayo and this was ridiculously good! I served with grilled chicken and this is going in the regular rotation. Thanks for a great recipe!

  117. This sauce is so good. Everyone loved it. 

  118. Oh my gosh Gina this is freaking amazing!!!! I used Italian partly cause hubby doesn’t like cilantro! This is the most amazing flavour ever! THANK YOU THANK YOU THANK YOU!  Btw I was nervous when I set out to make this. Lololol I will always trust you from here on in!

  119. Can this be frozen. 

  120. I have not tried this recipe, but the green sauce that I’ve always had from the Peruvian restaurant I go to and that I’ve made myself is huacatay sauce, made with huacatay, rocoto pepper and aji amarillo pepper.

  121. I made this over the weekend and it IS very good. I think next time I have to remove the ribs from the jalapeno’s — unless I missed some seeds, this is VERY spicy. I used it over the weekend on eggs and chicken. Will make it again. Thanks Gina! Delish.

  122. Made this last night. Poured it over baked salmon and roasted potatoes. It was awesome! (I might have licked the plate clean.)

  123. I have more of a question. I am allergic to cilantro. Is there another option that I could swap it with. Im sure it won’t be the same but I really want to make this. Thank you….

  124. This sauce is amazing!!!

  125. WOW!! I was so curious about this, finally made it and I love it so much. I understand why you are so crazy about it. Thank you so much for sharing, this is my new favorite!

  126. Any chance you will do a recipe for Peruvian yellow sauce?!

  127. Gina, i’ve been following you for a long time but never felt the need to leave a cooment. THIS SAUCE IS AMAZING! I followed your notes exactly and man oh man! This is better than my mom’s aji! 

  128. This is amazing!!! I made it yesterday and used it at lunch and dinner again today. It is so delicious! Wow! Nothing you come up with has been a fail. Thanks!!

  129. what kind of yogurt do you use if you swap please?

  130. Simply delicious. My husband and I both love it. I can imagine using this on everything all summer. With all yogurt it would make a great marinade too!!!!

  131. I made this sauce yesterday and have already used it three times:  I spooned some over grilled chicken for dinner, dipped carrots into it for a snack, and for lunch I had a tortilla wrap with deli turkey, thin sliced cheddar, shredded lettuce and this amazing green sauce over it.  Delicious!!!  I will DEFINITELY make this again soon!!

  132. I made this sauce yesterday and have already used it three times:  I spooned some over grilled chicken for dinner, dipped carrots into it for a snack, and for lunch I had a tortilla wrap with deli turkey, thin sliced cheddar, shredded lettuce and this amazing green sauce over it.  Delicious!!!  I will DEFINITELY make this again soon!!

  133. Thank you Gina for providing us with an ethnic recipe with accessible ingredients.  We loved this sauce!  I used half Cilantro, half Italian Parsley for this, Cilantro scares me!
    I am anxious to try your Peruvian Beans next! ❤️

  134. I cannot wait to try this.  I will try with the jalapeños , but also order the other peppers, or paste, to try.  Thank you so much, Gina!

  135. Do you have any suggestions for a sub for the mayo? This looks amazing and I’d love to try it!!!

    • Another commenter suggested using avocado to replace the  mayonaise—-which sounds great to me!!!! 

  136. I just made this. As soon as I saw the post I couldn’t wait.  I may have accidentally added too much mustard though. It is easily detected in the sauce. It’s still really good!!  I’m going to have it with a grilled chicken salad tonight. Thank you so much! 

    • great! How much did you add?

      • I was going fast, but  I’m pretty sure I put 4 heaping tsp of mustard.  Don’t get me wrong it is still wonderful! I just might measure the mustard a little more carefully next time. 

  137. Is it spicy brown mustard or yellow mustard? Thanks!

  138. This is amazing on eggs, I  won’t be able to live without it now!

  139. What do you typically serve this with or on top of? Thank you!

  140. I have been making this green sauce for years and varying the recipe to try to duplicate the one at our favorite local Peruvian restaurant. Like you, I used to buy a big container but now I make it; It is quite easy to make and worth the effort.. I put it on everything! I look forward to trying your version of the recipe (which is very close to mine)

  141. You are so right about each restaurant having a slightly different version. I LOVE green sauce! Can’t wait to try it!

  142. Gina: First, thank you for all of your great healthy recipes and helpful hints/suggestions! Please tell me what I can substitute for 3 jalapenos in this recipe? I’m not disrespecting spicy foods – or anyone that can eat them – I just can’t eat them for health reasons/digestive system. I can handle foods with a little, and I mean little, mild kick. In the past, I’ve used a tiny bit of red pepper flakes or maybe a little cayenne, but didn’t know if you knew of something else that would be good?? I know I’ve tried some chipotle sauce (which I love), but depending on who makes it, that can be super spicy or very mild for me to eat. Also, is there any you would consider adding the ‘potassium’ in your Nutritional Information?? Thanks much! Debra Aline

  143. This recipe is great. I had a wonderful time trying it and it does taste great.

  144. Gina, I want to pair this sauce with your Broiled Pollo Sabroso recipe; however, when I look at the list of ingredients to make the chicken it doesn’t say how much garlic powder and oregano to use in the marinade. How much would you recommend I use? 1/4 or 1/2 teaspoon of each? Love your recipes!

  145. This recipe is fantastic! So flavorful, you could literally put it on just about anything except ice cream haha.. Exact match to the green sauce at Viva Chicken (NC & CO).

  146. I live in Lima, Peru and I have never seen this sauce served in any Restaurant, but it sounds good. Also the brands of mustard I have never seen here either. I will definitely try this. They always serve a white sauce and a yellow sauce for grilled chicken and steak, but never a green aji sauce. maybe because jalapeno peppers are not a common chili to be found here either, except for high end stores.

    • Yes, thats because we can’t get yellow peppers here in the states, so the sauce is always green here. Do you know how they make the white sauce??? I need to know!! 🙂

  147. To take it OVER THE TOP, use avocado i stead of mayonaise!

    • did you do a straight 8 Tbsp mashed avocado for 8 Tbsp mayo swap?  
      really lowers the points so might try, plus have a bunch of ripe avocados to use.  Did you add anything to get the zing of mayo, lemon or vinegar?

      • I used 1/2 cup avocado in place of the 1/2 cup mayo and because some jalapeño seeds made it into the sauce I added a few tsp of honey to balance the heat.  Also was short 1 jalapeño so added 1/3 yellow pepper.  Really good!  thanks for the idea of the avocado.

  148. Just now ordered Inca’s Food Aji Amarillo Paste from Amazon, after reading this recipe. Can hardly wait until it arrives to try this the Peruvian Green Sauce and the other recipes mentioned.
    I’m thinking the paste will last a long time in the fridge. Thanks for the new twist, Gina!

  149. What if you’re not a big fan of cilantro, could you use parsley or mint or a combo of each?

  150. I always wondered how to make the spicy green sauce I eat with my Pollo! Where’s a recipe for the mild white sauce?

  151. How long would this store in the fridge?

  152. I do this but with an avocado, vinegar, lime juice, cilantro, and Greek yogurt, salt to taste

  153. I can tell you that the actual Peruvian’s never used anything close to Mayonnaise, and being 100% Peruvian I would rather give away a trade secret that I learned from my great great grandmother that was passed down to me and now to my kids.
    Their is only one substitution which is the Peruvian Rocoto pepper, to a Yellow peppers.
    All you need is:
    4 to 5 Yellow peppers,
    1/2 onion,
    3 cilantro brushes (leaves only),
    1/4 teaspoon of salt, and a
    Have fun making it to your liking.

  154. What type of mustard did you use? French, Yellow or Spicy?

  155. Do you think it pairs well with fish? If so, what would you recommend?

  156. We went to our first dinner at a Peruvian restaurant a few weeks ago in NYC. Tried this with a grilled chicken dish, and it was really great! (I now craze all things spicy during my mid-life crisis) Going to try this with the yogurt instead of mayo. thanks!

  157. Using jalapeños instead of the peruvian aji amarillo, is like trying to replace a Harley-davidson with a Chinese scooter. The aji amarillo’s flavor is irreplaceable, especially with the so popular jalapeño which lacks of deep taste….it’s just hot.
    You can order aji Amarillo on line and give to your recipe a step closer to the original.

    • Did you actually make this recipe and we’re disappointed  because of the jalapeño pepper?  Or did you rate the recipe based upon reading the ingredients?  

    • I’m confused… did you try the recipe & not care for it because it didn’t have the aji amarillo? Thanks

    • She clearly said that ají Amarillo is difficult to find where she lives and unfortunately that is true for many of us, that being said, this is a recipe accessible for us that don’t have access to some ingredients.

    • Does dried Aji Amarillo substitute well for fresh?

    • DId you try the recipe? Before rating it? 

    • How much aji amarillo would substitute for the jalapeño? They sell it at my local shop. 

    • As I mentioned above, I tried it as I have it and didn’t find it gave me the taste I was looking for. And I know my readers would prefer using ingredients they can easily find. I will delete your review based on the fact that you never even tasted this.

      • Agreed. Jalapeños for the win. Also, Auto Correct was not your friend early on as it changed “compliant” to “complain” lol.  Making this Sunday. Can’t wait for the new book!

      • I love almost everything you make and share.    I have made so many of your recipes, but I feel like it is totally misleading to call it Peruvian.  I can agree with why Roberto is upset. Many of the ingredients in your recipe are not even available in Peru.  Maybe if it was more clearly labeled. Such as copy cat Peruvian that would be better.  But also I believe he could have said that more politely. And with no further ado this looks awesome and I’m going to try it.   Thanks for sharing. 

      • If you go to any Peruvian restaurant in NY, the sauce is green, same way Chinese food in the states uses vegetables available to us, like broccoli.

    • Thank you! I will order it now because I’d like to taste it with the original.

    • Totally agree! I love the taste of ají amarillo, it’s addicting!

  158. Can’t wait to try this sauce , was just wondering if the mustard is just plain Or is it powder form ?