This Peruvian aji verde recipe is rich and creamy with whipped feta cheese, aji amarillo chilies, and lots of green herbs, the perfect dipping sauce!
Aji Verde Recipe
We're whipping up a batch of Peruvian aji verde in the Chili Pepper Madness kitchen, my friends! Have you ever tried this vibrant, bright green sauce? You're going to love it!
What is Aji Verde?
Peruvian aji verde is a spicy and creamy green sauce commonly used in Peruvian cuisine. "Aji" refers to the chili pepper used to make the sauce, and "verde" means green, which comes from the use of fresh green herbs.
The primary ingredients of aji verde are aji amarillo chili peppers, garlic, fresh cilantro and/or parsley, and citrus. I'm also use other commonly added ingredients of mayonnaise and feta cheese for a creamy texture.
It is commonly used to top or dip grilled meats, seafood, and potatoes. It is also popular as a dipping sauce for bread and crackers or as a sandwich spread.
Its spicy and tangy flavors make it a versatile sauce that can be used in a variety of dishes.
Let's talk about how to make aji verde sauce, shall we?
Aji Verde Ingredients
- Aji Amarillo Paste. Or use 4 pureed aji amarillo peppers, or 3-4 jalapenos, or other green chilies.
- Huacatay Paste. Huacatay paste is a Peruvian sauce made from huacatay leaves, a type of local black mint. It adds a pungent, earthy flavor and is commonly used in Peruvian cuisine.
- Vinegar. I used white vinegar.
- Lemon Juice. Or you can use lime juice.
- Salt. To taste.
- Feta Cheese. Or you can use queso blanco, cotija cheese, or Parmesan cheese.
- Fresh Cilantro.
How to Make Aji Verde Sauce - the Recipe Method
Full instructions with ingredients amounts/measurements are listed in the recipe card at the bottom of the post.
Blend the Main Ingredients. Add the mayo, aji amarillo paste, huacatay paste, shallow, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.
Add the Creamy Elements. Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.
Adjust to Taste. Adjust for salt and citrus, and serve.
Boom! Done! Your aji verde is ready to serve. Easy enough to make, isn't it? Just a bit of chopping and processing. Easy! And very delicious.
Recipe Tips & Notes
Here are some tips for making the best aji verde:
- Use fresh ingredients to achieve the best flavor.
- If using fresh aji amarillo peppers or jalapeno peppers, core out the pepper membranes for a milder sauce. Add hot sauce for extra spicy sauce!
- Use a good food processor to ensure a smooth and creamy texture.
- Chill the sauce in the refrigerator for at least an hour before serving, which will help the flavors to develop and thicken the sauce.
- Use it within a few days to enjoy it at its freshest.
Serving Aji Verde
Peruvian aji verde is a versatile sauce that can be used in many different ways to add a spicy and tangy flavor to your dishes. Here are some serving ideas for aji verde:
- Grilled Meats. Use aji verde as a dipping sauce or a marinade for grilled meats such as beef, grilled chicken, or pork. I love it with my Peruvian Chicken Recipe (Pollo a la Brasa), the best roast chicken ever.
- Seafood. Use as a dipping sauce for grilled or fried seafood, such as shrimp, squid, or fish.
- Vegetables. Try it as a dipping sauce for grilled or roasted vegetables such as peppers, carrots, or zucchini.
- Sandwiches. Use aji verde as a spread for sandwiches, burgers, or wraps to add a spicy kick.
- Potatoes. Aji verde is outstanding as a topping for boiled or fried potatoes.
- Rice Dishes or Other Grains. Use aji verde to add punch and flavor to rice dishes such as arroz con pollo or yellow rice (arroz amarillo).
It's also great as a salad dressing mixed with a bit of extra lime juice or olive oil, or as a dip for crackers, pitas, or tortilla chips.
Fresh aji verde will last up to 5 days in the refrigerator in a sealed container. You can enjoy it right out of the fridge, or serve at room temperature.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy this aji verde recipe. Let me know if you make it, and how you served yours. I'd love to hear!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Peruvian Ají Verde Sauce
- 1/2 cup mayonnaise
- 1 tablespoon aji amarillo paste or use 4 pureed aji amarillo peppers, or 3-4 jalapenos, or other green chilies
- 2 teaspoons huacatay paste sub in extra fresh chopped cilantro if needed
- 1 shallot minced
- 2 cloves garlic minced
- 1 tablespoon of vinegar
- 1 tablespoon lemon juice or lime juice
- Salt to taste
- ¼ cup crumbled feta cheese you can sub in queso blanco or grated parmesan cheese
- 1.5 cups finely chopped cilantro 1 small bunch
- Add the mayo, aji amarillo paste, huacatay paste, shallow, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.
- Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.
- Adjust for salt and serve.