Prep Time: 5 minutes | Total Time: 5 minutes | Servings: 4 persons | Yield: 1 cup
Key Takeaways
- This authentic Peruvian green sauce brings bold, fresh flavors to any meal in just 5 minutes
- Made with jalapeños, cilantro, and lime juice, it strikes the perfect balance of heat and tang
- Can be stored up to 1 week in the refrigerator, making meal prep simple
- Versatile sauce works on grilled meats, roasted vegetables, or as a dipping sauce
Why You Need This Peruvian Green Sauce in Your Life
Ever tasted something so good you wanted to put it on everything? That’s Peruvian Green Sauce (Aji Verde) for you. This bright, flavorful sauce is what makes Peruvian chicken restaurants so popular. The good news? You can make this restaurant-quality sauce at home in just 5 minutes.
This Peruvian Green Sauce recipe combines fresh cilantro, jalapeños, and a hint of lime for a sauce that’s both vibrant and versatile. Whether you’re looking to elevate a simple grilled chicken or need something to dip your yuca fries in, this sauce delivers big flavor with minimal effort.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Total Fat | 11g |
| Saturated Fat | 1.5g |
| Cholesterol | 5mg |
| Sodium | 230mg |
| Total Carbohydrate | 3g |
| Dietary Fiber | 1g |
| Total Sugars | 1g |
| Protein | 2g |
Serving size: ¼ cup
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh cilantro (with stems) | 1 bunch (about 2 cups) | Rinsed and dried |
| Jalapeño peppers | 2 medium | Seeds removed for less heat |
| Garlic cloves | 3 | Peeled |
| Mayonnaise | ½ cup | Full-fat works best |
| Lime juice | 2 tablespoons (1 lime) | Freshly squeezed |
| White vinegar | 1 tablespoon | White wine vinegar also works |
| Cotija cheese | ¼ cup | Crumbled or grated |
| Cumin | ½ teaspoon | Ground |
| Salt | ½ teaspoon | Kosher preferred |
| Black pepper | ¼ teaspoon | Freshly ground |
Equipment
| Tool | Purpose |
|---|---|
| Food processor or blender | For blending sauce ingredients |
| Cutting board | For prepping herbs and peppers |
| Sharp knife | For chopping ingredients |
| Measuring cups and spoons | For accurate measurements |
| Rubber spatula | For scraping down sides of processor |
| Storage container | For keeping leftover sauce |
Substitutions
- Can’t find Cotija cheese? Use feta or parmesan instead
- No jalapeños? Serrano peppers work (spicier) or green bell peppers (milder)
- Cilantro aversion? Try using a mix of parsley and mint (different flavor profile but still fresh)
- Dairy-free? Skip the cheese and use vegan mayonnaise
- Low-fat option? Replace half the mayonnaise with Greek yogurt
Super-Detailed Step-by-Step Instructions for Beginners
Before You Start
- Read through the entire recipe
- Take a minute to read all steps before beginning
- This helps you understand the flow and avoid surprises
- Make sure you have all ingredients and tools ready
- Set up your workspace
- Clear your counter space
- Place your cutting board in the center
- Position your food processor or blender nearby, on a stable surface
- Have a clean, dry dishcloth nearby for wiping hands
Ingredient Preparation
- Prepare the cilantro (1-2 minutes)
- Remove cilantro bunch from packaging
- Hold cilantro bunch by the stems under cold running water
- Gently rotate to rinse all sides thoroughly
- Shake off excess water
- Pat dry using paper towels or a clean kitchen towel
- TIP: Don’t discard the stems! They’re packed with flavor
- Place the cilantro on cutting board and roughly chop into 1-inch pieces
- Photo Guide: Look for bright green leaves without wilting or yellowing
- Prepare the jalapeños (1-2 minutes)
- CAUTION: Jalapeños contain oils that can burn skin and eyes
- Consider wearing disposable gloves if you have sensitive skin
- Rinse jalapeños under cold water
- Place on cutting board
- Using a sharp knife, cut off the stem end
- Slice each jalapeño in half lengthwise
- For mild sauce: Use the tip of your knife or a small spoon to scrape out all seeds and white membrane (the spicy parts)
- For medium sauce: Leave some seeds and membrane
- For spicy sauce: Leave all seeds and membrane
- Roughly chop jalapeños into ½-inch pieces
- IMPORTANT: Wash knife, cutting board, and hands immediately after handling peppers
- Photo Guide: The white ribs inside contain most of the heat—remove for milder sauce
- Prepare the garlic (1 minute)
- Place garlic cloves on cutting board
- Place the flat side of your knife on a clove
- Gently press or tap with the heel of your hand to crush the clove
- The skin will loosen and can be easily removed
- Repeat with remaining cloves
- TIP: For less intense garlic flavor, cut each clove in half lengthwise and remove the green sprout in the center if present
- Photo Guide: Look for firm cloves without sprouting or soft spots
- Prepare the lime (1 minute)
- Roll the lime firmly on the counter using the palm of your hand (this makes it juicier)
- Cut the lime in half using your knife
- Using a citrus juicer or your hands, squeeze lime juice into a small bowl
- Pick out any seeds that may have fallen in
- Measure 2 tablespoons of juice
- TIP: If your lime didn’t yield enough juice, use bottled lime juice to make up the difference
- Photo Guide: Choose limes that feel heavy for their size and have thin, smooth skin
Assembling the Sauce
- Begin blending process (1 minute)
- Set up your food processor with the blade attachment
- Make sure the lid locks correctly
- Add the chopped cilantro to the food processor
- Add the chopped jalapeños
- Add the peeled garlic cloves
- TIP: Adding these ingredients first allows them to be chopped before adding wet ingredients
- Photo Guide: Don’t overpack—leave some room for ingredients to move around
- Pulse the dry ingredients (30 seconds)
- Close and lock the food processor lid
- Press the “pulse” button 5-6 times, holding for 1 second each time
- Open the lid and check consistency
- You want the ingredients roughly chopped, not pureed
- Use a rubber spatula to scrape down the sides if needed
- TIP: If you don’t have a pulse function, use very short on/off bursts
- Photo Guide: The mixture should look like coarse herb confetti
- Add wet ingredients (30 seconds)
- Add ½ cup mayonnaise to the food processor
- Pour in the 2 tablespoons lime juice
- Add 1 tablespoon white vinegar
- TIP: Measure these ingredients before starting to keep the process flowing
- Photo Guide: The mayo helps create a smooth, creamy texture
- Add seasonings(30 seconds)
- Add ¼ cup Cotija cheese to the processor
- Add ½ teaspoon ground cumin
- Add ½ teaspoon salt
- Add ¼ teaspoon black pepper
- TIP: If you like things spicy, this is when you could add a pinch of cayenne pepper
- Photo Guide: Cheese should be finely crumbled or grated
- Final blending(1 minute)
- Close and lock the food processor lid
- Process for 15-30 seconds until smooth but still slightly textured
- Stop halfway through and scrape down the sides with a rubber spatula
- Continue processing until desired consistency
- TIP: The perfect texture has tiny flecks of green visible but no large chunks
- Photo Guide: The sauce should be smooth enough to pour but thick enough to coat a spoon
- Taste and adjust(1 minute)
- Dip a clean spoon into the sauce and taste
- Need more salt? Add ⅛ teaspoon at a time
- Too thick? Add 1 teaspoon water or extra lime juice
- Not spicy enough? Add a pinch of cayenne pepper
- Too spicy? Add an extra tablespoon of mayonnaise
- Need more tang? Add ½ teaspoon more lime juice
- After any adjustments, pulse a few more times to incorporate
- Photo Guide: Sauce should be vibrant green with a smooth, spoonable consistency
- Transfer and serve or store(30 seconds)
- Use the rubber spatula to scrape sauce into a serving bowl if using immediately
- Or transfer to an airtight container for storage
- If not serving right away, place a piece of plastic wrap directly on the surface to prevent discoloration
- Seal container and refrigerate
- TIP: Let sauce sit for at least 30 minutes before serving to allow flavors to meld
- Photo Guide: Store in a clear container to enjoy the vibrant green color
Troubleshooting
| Problem | Solution |
|---|---|
| Sauce is too thick | Add 1-2 tablespoons water or extra lime juice and blend again |
| Sauce is too thin | Add more mayonnaise, 1 tablespoon at a time |
| Too spicy | Add more mayonnaise to dilute heat or serve smaller portions |
| Not spicy enough | Add a pinch of cayenne pepper or a few jalapeño seeds |
| Too acidic | Add ¼ teaspoon sugar to balance the flavor |
| Separation occurs | This is normal. Simply stir before serving |
| Sauce turned brown | This is oxidation. In the future, add plastic wrap directly on surface before storing |
| Garlic taste too strong | Next time, try roasting the garlic first for a milder flavor |
| Lumps in the sauce | Blend for 15-20 more seconds, stopping to scrape down sides |
Variations & Substitutions
Spice Level Variations
- Mild: Remove all seeds and membranes from jalapeños, or substitute with green bell pepper
- Medium: Use jalapeños with seeds and membranes removed
- Hot: Use whole jalapeños with seeds or substitute with serrano peppers
- Extra hot: Add ¼ teaspoon cayenne pepper or a small habanero pepper
Dietary Variations
- Vegan: Use vegan mayonnaise and nutritional yeast instead of Cotija cheese
- Keto-friendly: The recipe is already low in carbs—no changes needed
- Paleo: Use paleo-approved mayonnaise and skip the cheese
- Dairy-free: Omit the cheese entirely or use nutritional yeast
- Egg-free: Use an egg-free mayonnaise alternative
Flavor Variations
- Creamier: Add 2 tablespoons of sour cream or Greek yogurt
- Tangier: Increase lime juice to 3 tablespoons
- Herbier: Add a handful of fresh parsley or mint
- Smoky: Add ¼ teaspoon smoked paprika
- Garlicky: Add 1-2 more garlic cloves
Storage & Reheating
Storage
- Store in an airtight container in the refrigerator
- Keeps fresh for 5-7 days
- TIP: Place a piece of plastic wrap directly on the surface of the sauce to prevent discoloration
- Color may darken slightly after day 1—this is normal and doesn’t affect taste
Not Recommended
- This sauce is not suitable for freezing as it will separate and lose its texture
- This sauce is best served cold or at room temperature, not heated
- Microwaving may cause separation and flavor changes
Safety Notes & Tips
Safety First
- Always wash hands thoroughly after handling hot peppers
- Consider wearing food-safe gloves when cutting jalapeños
- Avoid touching your face, especially eyes, while handling peppers
- Keep sauce refrigerated when not in use
- Do not leave mayonnaise-based sauce at room temperature for more than 2 hours
Pro Tips
- Make a double batch and use throughout the week
- Drizzle over grilled chicken, steak, or fish
- Use as a dip for roasted vegetables or fried yuca
- Spread on sandwiches instead of mayo
- Mix with sour cream for a quick dip
- TIP: The flavors develop and meld after a few hours in the refrigerator
- For a restaurant-style presentation, serve in a small ramekin with a drizzle of olive oil on top
Serving Suggestions
This vibrant green sauce pairs perfectly with:
- Peruvian rotisserie chicken (Pollo a la Brasa)
- Grilled meats or seafood
- Roasted vegetables
- Rice and beans
- As a dip for fries or chips
- Spread on sandwiches or wraps
- Drizzled over tacos or burritos
- Mixed into scrambled eggs
- Stirred into rice for instant flavor
- Tossed with roasted potatoes
Now you have an authentic Peruvian Green Sauce ready to brighten any meal!
