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Peruvian Green Sauce (Aji Verde)

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This  Peruvian Green Sauce recipe is bold, tangy, and delicious and goes perfect with Crispy Peruvian Chicken.

Peruvian green sauce with spoon sticking out of it

This post may contain affiliate links, please read my full disclaimer here. 

This Peruvian Green Sauce, also known as Aji Verde, is so amazing and so crazy easy to make. I first fell in love with this sauce at a local Peruvian restaurant in my city. It was a place my coworkers and I frequented during lunch breaks and the chicken, the green sauce, the beans, and the plantains are all so amazing.

I tried various versions of this sauce and fell in love with this version. I love to pour this green sauce over my Peruvian Roasted Chicken. It also goes good with any meat dish you make. I’m talking pork chops, fish, steak...the possibilities are endless.

How to make Peruvian Green Sauce?

First, grab all of your ingredients and place them in a blender. Blend until smooth. It’s seriously that easy 🙂

I like my green sauce spicy, so I add the seeds and membranes of the jalapeños. For a milder sauce, remove them before adding them to the blender.

ingredients for peruvian green sauce in blender

blended peruvian green sauce

How long does Green Sauce last?

In the fridge, it can last for up to one week. Consider storing it in a canning jar.

I hope you enjoy this green sauce as much as we do.

Suggested Recipes to eat this with?

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5 from 1 vote

Peruvian Green Sauce (Aji Verde)

Delicious bright and bold peruvian Green Sauce that is so easy to make and taste amazing. Serve it with chicken, rice and beans, pork, and so much more.
Course Sauce
Cuisine Peruvian
Keyword Peruvian Green Sauce
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 6 people
Calories 190kcal
Author Tanya

Ingredients

  • 2 fresh jalapeños
  • 1 cup cilantro roughly chopped
  • ½ cup mayonnaise I use Duke’s
  • 2 Tablespoon cotija cheese
  • 5 cloves garlic peeled
  • 2 Tablespoon olive oil
  • 2 Tablespoon lime juice from fresh limes.
  • 1 teaspoon white vinegar
  • ¼ teaspoon salt

Instructions

  • Place ingredients in blender. Blend until smooth.

Suggested Tools

Blender
Blender

Notes

For spicier sauce, keep seeds and membranes of jalapeños. For a mild sauce, remove seeds and membranes.

Nutrition

Calories: 190kcal | Carbohydrates: 2g | Protein: 1g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 281mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 8.5mg | Calcium: 34mg | Iron: 0.2mg
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Comments

    5 from 1 vote

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    Recipe Rating




  1. Larry says

    Unable to find the cotija cheese in local stores
    Can you substitute with feta cheese or something else ?
    Thanks
    Larry

    Reply

    • Tanya says

      Hi Larry, feta would work just fine.

      Reply

    • Tradia says

      @Larry, I use Parm in place of cotija sometimes.

      Reply

  2. Nell says

    I just tried the Peruvian chicken recipe in the regular oven instead of an air fryer and made this aji verde recipe. Both are amazing! My husband also loved the aji sauce on his broccoli.

    Reply

    • Tanya says

      Thanks Nell! I love the idea of using the sauce on broccoli.

      Reply

  3. Adam says

    This is an amazing recipe! Hands down the best aji verde sauce I've ever had. The cojita cheese makes a big difference - I made your recipe without it once and it wasn't quite the same.

    Reply

    • Tanya says

      Thanks so much Adam 🙂

      Reply