{"id":312,"date":"2026-04-24T14:07:16","date_gmt":"2026-04-24T14:07:16","guid":{"rendered":"https:\/\/cleaninggrill.com\/?p=312"},"modified":"2026-04-25T14:22:33","modified_gmt":"2026-04-25T14:22:33","slug":"how-to-make-aji-verde-peruvian-green-sauce","status":"publish","type":"post","link":"https:\/\/cleaninggrill.com\/index.php\/2026\/04\/24\/how-to-make-aji-verde-peruvian-green-sauce\/","title":{"rendered":"How To Make Aji Verde (Peruvian Green Sauce)"},"content":{"rendered":"

If you\u2019ve tried my\u00a0Grilled Peruvian Chicken<\/a>\u00a0or\u00a0Peruvian Shrimp Skewers<\/a>, you\u2019re already halfway to knowing how to make Aji Verde (Peruvian green sauce). That sauce is a huge part of why those recipes hit.<\/p>\n

Aji Verde is creamy, herby, and just a touch spicy, and once you taste it you\u2019ll start drizzling it everywhere: meats, seafood, veggies, fries, and even eggs.<\/p>\n

Blend up a batch, see how fast it comes together and how useful it becomes and I\u2019m telling you, you\u2019ll reach for it constantly.<\/p>\n

What Is Aji Verde?<\/h2>\n

Aji Verde is Peru\u2019s famous green sauce. You\u2019ll see it drizzled over roasted chicken, spooned onto beef (sort of like\u00a0chimichurri<\/a>), or served as a dip for fried yuca or fries.<\/p>\n

It\u2019s the kind of sauce that makes everything taste better.<\/p>\n

There are a ton of \u201cauthentic\u201d Aji Verde recipes floating around online, but the truth is there isn\u2019t one\u00a0single<\/em>\u00a0official version.<\/p>\n

\"aji<\/figure>\n

Different regions, families, and cooks all have their own take. Some use roasted garlic instead of raw, others skip cheese altogether or swap cotija for Parmesan. The amount of heat can also vary from mild to super spicy, depending on personal preference.<\/p>\n

The recipe you\u2019ll find here is what I\u2019ve landed on after making it various ways, countless times. It\u2019s simple, easy to make, and balanced.<\/p>\n

Use this recipe as your starting point, then play around with it. Add more or less jalape\u00f1o, try roasted garlic, experiment with different cheeses, etc. Make it your own.<\/p>\n

I\u2019ll just say that adding the Aji Amarillo paste is what makes this version next level. I list it as optional, because it\u2019s not readily available in most stores; but it\u2019s worth the order on Amazon, for sure.<\/p>\n

\"aji<\/figure>\n

About The Ingredients<\/h2>\n

Here\u2019s what goes into my version of Aji Verde, and why it matters:<\/p>\n

Mayonnaise<\/strong>\u00a0\u2013 the creamy base that gives the sauce body.<\/p>\n

Fresh cilantro (leaves and stems)<\/strong>\u00a0\u2013 don\u2019t toss the stems, they\u2019re packed with flavor and add to the sauce\u2019s intensity.<\/p>\n

Jalape\u00f1os<\/strong>\u00a0\u2013 bring just the right amount of heat, but won\u2019t burn ya down.<\/p>\n

Garlic<\/strong>\u00a0\u2013 sharp bite that balances the richness.<\/p>\n

Parmesan cheese<\/strong>\u00a0\u2013 my preferred choice for its nutty, umami flavor, but cotija or queso fresco work well too.<\/p>\n

Fresh lime juice<\/strong>\u00a0\u2013 always squeeze it yourself, skip the stuff in the lime-shaped bottle.<\/p>\n

Aji amarillo paste<\/strong>\u00a0\u2013 adds authentic fruity heat. If you can find it, I highly recommend it; it\u2019s always\u00a0available on Amazon<\/a>.<\/p>\n

Diamond Crystal Kosher Salt<\/strong>\u00a0\u2013 less salty by volume than other brands, so if you\u2019re using something like Morton\u2019s you\u2019ll want to scale the amount back.<\/p>\n

\"ingredients<\/figure>\n

How To Use Aji Verde<\/h2>\n

This sauce isn\u2019t just for one dish. Once you make a batch, you\u2019ll find all kinds of ways to use it:<\/p>\n

\"\"<\/figure>\n

Aji Verde FAQs<\/h2>\n

What does Aji Verde taste like?
\n<\/strong>It\u2019s creamy, herby, and slightly spicy with a fresh citrus pop from the lime.<\/p>\n

How long does Aji Verde last in the fridge?<\/strong>
\n<\/strong>Stored in a sealed jar or container, it keeps for about five to seven days.<\/p>\n

Can I make Aji Verde without mayonnaise?
\n<\/strong>You can swap in Greek yogurt or sour cream, but the texture and flavor will be different for sure.<\/p>\n

Is Aji Verde the same as Aji Amarillo sauce?
\n<\/strong>No. Aji Verde is a green sauce made mostly with cilantro and jalape\u00f1os. Aji Amarillo sauce is yellow and built on aji amarillo peppers.<\/p>\n

Can I adjust the spice level?
\n<\/strong>Absolutely. Add more jalape\u00f1os or leave some seeds in for more heat, or cut back for a more mild sauce.<\/p>\n

How To Make Aji Verde (Peruvian Green Sauce)<\/h2>\n

Serves:<\/strong>\u00a04 |\u00a0Prep Time:<\/strong>\u00a05 mins |\u00a0Cook Time:<\/strong>\u00a0N\/A<\/p>\n

Ingredients:<\/strong>
\n1 cup mayonnaise
\n2 cups fresh cilantro (leaves and stems)
\n2 jalape\u00f1os, seeded
\n4 garlic cloves
\n\u00bc cup parmesan cheese
\n2\u00bd tbsp lime juice
\n1 tbsp aji amarillo paste, optional
\n1 tbsp Diamond Crystal Kosher salt<\/p>\n

Step 1:<\/strong>\u00a0Add all of the ingredients to a food processor or blender.<\/p>\n

\"ingredients<\/figure>\n

Step 2:<\/strong>\u00a0Blend until smooth and creamy. Stop and scrape down the sides if needed.<\/p>\n

\"aji<\/figure>\n

Step 3:<\/strong>\u00a0Taste and adjust. Add more jalape\u00f1o for heat, extra lime juice for brightness, or a little more salt to taste.<\/p>\n

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\"Sliced<\/figure>\n
\"lime<\/figure>\n<\/figure>\n

Step 4:<\/strong>\u00a0Transfer to a jar, cover, and refrigerate until ready to serve.<\/p>\n

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\"bowl<\/div>\n
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How To Make Aji Verde Sauce<\/h2>\n

 <\/p>\n<\/div>\n<\/div>\n

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Prep Time:\u00a0<\/span>5minutes<\/span><\/span>\u00a0minutes<\/span><\/span><\/p>\n

Cook Time:\u00a0<\/span>0minutes<\/span><\/span>\u00a0minutes<\/span><\/span><\/p>\n<\/div>\n

Servings:\u00a0<\/span>4<\/span><\/p>\n

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