Name: Aji Verde: The Ultimate Zesty Peruvian Green Sauce!
Prep time: 10 min
Total time: 10 min
Ingredients: 2 green jalapeno peppers, seeded; 2 cups loosely packed fresh cilantro leaves; 1 small clove garlic; 1 green onion, chopped; 2 teaspoons huacatay paste; 1 tablespoon aji amarillo paste; 1 tablespoon fresh lime juice; 1 tablespoon extra virgin olive oil; 1/4 cup Cotija, Queso Fresco, or Parmesan cheese; 1/4 teaspoon salt

Aji Verde is a cornerstone of Peruvian cuisine, a vibrant green sauce that adds an unforgettable zing to nearly any dish. This authentic aji verde recipe brings together fresh herbs and a hint of spice, creating a condiment that’s both versatile and incredibly flavorful. My first attempt at making aji verde, I was amazed by how quickly such complex flavors came together. It’s a testament to the power of fresh, quality ingredients. This particular aji verde balances the heat of jalapeños with the unique, earthy notes of huacatay and the fruity warmth of aji amarillo, making it far more than just a spicy sauce. It’s perfect for grilling season, elevating simple roasted chicken, or as a vibrant dip for appetizers. Its fresh profile is what truly makes this aji verde stand out.

⏱ Time: 10 min

👥 Servings: 8

📊 Level: Easy

🥗 10 ingredients

Aji Verde: The Ultimate Zesty Peruvian Green Sauce!

Aji Verde: master this vibrant Peruvian green sauce with huacatay and aji amarillo. Perfect for chicken, tacos, or dipping. Quick and easy to prepare.

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Prep Time 10

Total Time 10

Servings: 8

Course: Sauce

Cuisine: American

Calories: 75

Ingredients Method Notes

Ingredients

2 green jalapeno peppers, seeded
2 cups loosely packed fresh cilantro leaves
1 small clove garlic
1 green onion, chopped
2 teaspoons huacatay paste
1 tablespoon aji amarillo paste
1 tablespoon fresh lime juice
1 tablespoon extra virgin olive oil
1/4 cup Cotija, Queso Fresco, or Parmesan cheese
1/4 teaspoon salt

Method

Combine all ingredients in a food processor and blend until a smooth paste. Keep refrigerated for up to a week. Makes about 3/4 cup.

Notes

– For a milder aji verde, remove all seeds and membranes from the jalapeño peppers. For extra heat, leave some in.
– Use a high-speed food processor to ensure the sauce becomes truly smooth and creamy, avoiding any fibrous bits.
– The sauce’s flavor deepens after an hour in the refrigerator, allowing the ingredients to meld. If the sauce is too thick, add a tiny splash of water or more lime juice to reach your desired consistency.
– Store aji verde in an airtight container in the refrigerator for up to 7 days.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For a milder aji verde, remove all seeds and membranes from the jalapeño peppers. For extra heat, leave some in.
Use a high-speed food processor to ensure the sauce becomes truly smooth and creamy, avoiding any fibrous bits.
The sauce’s flavor deepens after an hour in the refrigerator, allowing the ingredients to meld. If the sauce is too thick, add a tiny splash of water or more lime juice to reach your desired consistency.
Store aji verde in an airtight container in the refrigerator for up to 7 days.

This Aji Verde recipe is a simple yet powerful way to bring the bold flavors of Peru to your table. Experiment with it on different dishes and savor the fresh, spicy, and herbaceous notes. Enjoy!