Aji Verde (Spicy Peruvian Green Sauce)

Satisfy my brand-new preferred hot sauce! Aji verde is a vibrant and brilliant Peruvian green sauce. It’s hot and tasty, and loaded with fresh taste.

We have actually been splashing almost whatever in aji verde given that I discovered it tacos, eggs, rice and beans, potatoes and more. A drizzle of aji verde makes one of the most standard of foods taste tempting.

aji verde ingredients

I found aji verde not at a Peruvian dining establishment, however at the Avanti food hall in Denver a couple of weekends earlier. Have you been to a modern-day food hall yet? I resemble a kid in a sweet-shop, given that I can taste many principles from many dining establishments.

I approached The Rotary and bought a number of veggie sides, plus all 3 of their sauces to sample. You understand I can’t withstand a great sauce.

We each took a bite of their grilled broccolini, which was splashed in aji verde. Our eyes illuminated and I swore not to leave without the dish. Today, I’m sharing the dish with you!

how to make aji verde

Aji Verde Ingredients

The woman behind the counter stated the sauce was made with cilantro, jalapeño, Parmesan and lime juice. I deduced that she needs to have forgotten to discuss mayo, given that the sauce had an apparent mayo-like consistency. I likewise included garlic, to match the dining establishment sauce’s pungent taste.

Aji verde is frequently made with Cotija cheese, not Parmesan. They’re both tough, aged, salted cheeses that provide intricacy to this brilliant sauce, and you can utilize either one.

A note on credibility: The aji verde dish you see here is more like the aji verde you may discover at North American Peruvian dining establishments than dining establishments in Peru.

Real Peruvian aji verde dishes are made with Peruvian active ingredients consisting of aji amarillo (hot yellow pepper) rather of jalapeño and huacatay (black mint or black mint paste) rather of cilantro. I have not attempted these active ingredients myself, however I’m purchasing them now given that this dish has actually ignited my interest in Peruvian food.

From what I have actually checked out, aji verdes differ in between dining establishments, so please consider this my variation. I definitely enjoy it and hope you will, too.

Watch How to Make Aji Verde

Utilizes for Aji Verde

This zippy green sauce will spruce up a wide array of meals. Like chimichurri, aji verde will be fantastic on anything from your grill this summer season. Here are some vegetarian concepts:

  • Tacos
  • Tostones
  • Rice and beans
  • Grilled or roasted veggies
  • Prepared raw veggies, like carrot sticks and strips of bell pepper (serve it as a celebration dip)
  • Salads
  • Rushed or fried eggs
  • Sweet potato french fries

aji verde recipe

On a homemade hot sauce kick? Here are a couple of more of my preferred spicy dressings:

  • Shatta (Middle Eastern Hot Sauce)
  • Zhoug (Spicy Middle Eastern Cilantro Sauce)
  • Fresh Jalapeño Relish
  • Velvety Avocado Dip

Please let me understand how you like this sauce in the remarks! I can’t wait to hear how you serve it.

aji verde drizzled on tacos

Aji Verde (Spicy Peruvian Green Sauce)

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Overall Time: 10 minutes
  • Yield: 1 1/4 cups 1 x
  • Classification: Sauce
  • Technique: Food mill
  • Food: Peruvian

4.8 from 68 evaluations

Find out how to make the very best aji verde sauce! Aji verde is hot Peruvian green sauce, made with cilantro, jalapeños, and a little mayo and Parmesan. It is entirely tempting sprinkled onto tacos and more! Dish yields about 1 1/4 cups.


  • 1/2 cup mayo
  • 2 cups gently loaded fresh cilantro, mainly leaves however little stems are okay (from 1 huge lot of cilantro or 1 1/2 medium)
  • 2 medium jalapeños, seeds and membranes got rid of however scheduled, approximately sliced
  • 2 cloves garlic, approximately sliced
  • 1/3 cup ( 1 ounce) grated Cotija or Parmesan cheese
  • 1 tablespoon lime juice
  • 1/4 teaspoon great sea salt


  1. In a food mill or mixer, integrate all of the active ingredients. Mix up until the cilantro has actually burglarized extremely small pieces and the sauce is green and mainly smooth (no matter for how long you mix it, it will still have some texture to it).
  2. Taste, and change if needed. This sauce is purposefully strong and spicy and I normally believe it’s ideal as composed. Nevertheless, if the taste is too frustrating, mix in 1 tablespoon of olive oil while running the food mill. If it’s not spicy enough, include a few of the reserved jalapeño seeds and mix once again. If it does not have sufficient zip, include another tablespoon of lime juice and/or a pinch of salt.
  3. Aji verde keeps well in the fridge, covered, for about 1 week.


Make it dairy totally free: Merely leave out the Parmesan. To temper the taste a bit, drizzle in 1 to 2 tablespoons olive oil while running the food mill.

Make it vegan: I believe you might change the mayo with equivalent parts vegan sour cream, and leave out the cheese. Or for a likewise velvety cilantro sauce, attempt my avocado dip. You can include additional jalapeño if you desire it to be more spicy.

▸ Nutrition Details

The info revealed is a price quote supplied by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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