This Peruvian aji verde is rich and creamy with aji amarillo chilies, lots of green herbs, and whipped feta cheese, the perfect dipping sauce, easy to make!
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 used to top or dip grilled meats, seafood, and potatoes. It is also popular as a dipping sauce for bread and crackers in Peruvian restaurants, or as a sandwich spread.
Its spicy and tangy flavors make it a versatile sauce that can be used in a variety of dishes, found more and more in the United States.
Let's talk about how to make aji verde sauce, shall we?
Aji Verde Ingredients
- Mayonnaise.
- Aji Amarillo Paste. Or use 4 pureed aji amarillo peppers, or 3-4 jalapenos, or other spicy peppers.
- 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. You can skip it if you need to.
- Shallot.
- Garlic.
- Vinegar. I used white vinegar.
- Lemon Juice. Or you can use lime juice.
- Salt. To taste.
- Feta Cheese. Or you can use queso fresco or 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.
Storage
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 Peruvian green sauce recipe (aji verde). Let me know if you make it, and how you served yours. I'd love to hear!
Try Some of My Other Popular Recipes
- Aji Amarillo Sauce
- Papa a La Huancaina (Peruvian Potatoes In Spicy Cheese Sauce)
- Lomo Saltado (Peruvian Beef Stir Fry With French Fries)
- Peruvian Squash Stew (Locro de Zapallo)
- See all of my Peruvian Recipes
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.
Ají Verde Sauce (Peruvian Green Sauce)
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
Robin Whitesides says
I now buy tons of huacatay and aji amarillo pastes and use them often. You’ve opened my cooking up to so many great flavors and spices. Thank you!
Mike Hultquist says
Yes!! I know, I LOVE those ingredients. I usually buy several aji amarillo pastes at a time. I use it like crazy.
Yvonne Laird says
What can I use to substitute Huacatay paste please as I live in the uk? Thanks
Mike Hultquist says
Yvonne, use cilantro and mint leaves. That will work great. Enjoy!
T. Davis says
Wonderful. Layers of flavor that are addictive.
Mike Hultquist says
Truly! A favorite here.
Dianne Thomas says
Great recipe! We had it with your Peruvian chicken. We were wondering if you have a recipe for Peruvian pork butt?
Mike Hultquist says
Great! Thanks, Dianne! I do not have a recipe for Peruvian pork butt on the site here, but hope to soon! I DO have one you might want to try, though. It's Puerto Rican Roast Pork (Pernil). It's SO GOOD! https://www.chilipeppermadness.com/recipes/pernil/
Alfredo Ortega says
...hi Mike...gotta tell you brother...the wife and I keep finding so much good stuff on your site...listed under our Gotta Try Recipes...pls keep posting, and many thanks.....Claudette and Alfredo
Mike Hultquist says
Claudette and Alfredo! Awesome to hear! Yes, I hope you find many, many recipes you love! I really appreciate it. =)
Betty Carteret says
Could you substitute Aji Amarillo powder or make a sauce from the powder since this type of pepper is not available in our area? However, I have a good supply of the powder if it could be used as a substitute.
Also, is there a substitute for the Huacatay paste if I can't find that? Thanks.
Mike Hultquist says
Betty, yes, you can use powder to mix in. That would work just fine. For Huacatay, use other fresh herbs - parsley, cilantro, or a bit of weak mint.
Linda MacKenna Ikuta says
Just planted my Aji. Like the orange peppers a lot. Very sweet but have heat! Will have to try this sauce.
Mike Hultquist says
Perfect for this!
Ramya says
Cant wait to make this soon for me can i use vegan feta cheese i never had aji verde before perfect with snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.