Name: Peruvian Aji Verde Sauce Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Peruvian
Ingredients: 1 bunch fresh cilantro; 15 fresh mint leaves; 1-2 cloves garlic; 1 jalapeno pepper (seeded); 1/2 cup low-fat mayonnaise; 1/4 cup grated cotija cheese (or Parmesan); 1/4 cup water; 2 tablespoons Aji Amarillo Paste; 1 tablespoon fresh lime juice; 1/4 teaspoon salt

If you’re on the hunt for a vibrant, creamy, and just downright addictive sauce, you’ve got to try my Peruvian Aji Verde Sauce Recipe. This sauce has become a staple in my kitchen because it’s not only bursting with fresh cilantro and mint flavors but also brings a little kick with jalapeño and Aji Amarillo paste that perfectly balances creamy mayo and tangy cheese. Trust me, once you make this, you’ll want to drizzle it on everything from grilled chicken and roasted veggies to chips and plantains.

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Why You’ll Love This Recipe

Fresh and Zesty Flavor: The combo of cilantro, mint, and lime juice makes it taste fresh and bright, every time.
Creamy Yet Light Texture: Using low-fat mayo and a touch of cheese keeps it smooth without feeling heavy.
Versatile Sauce: Perfect as a dip, dressing, or marinade — you’ll find endless ways to use it.
Quick and Easy: Ready in just 5 minutes, ideal for busy weeknights or last-minute gatherings.

A round white plate holds colorful ridged chips in layers, with deep purple, bright orange, and yellow-green pieces scattered unevenly around a small bowl in the center. The bowl is filled with a creamy pale green sauce that has tiny green herb specks inside, with a smooth texture. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients combine to create that signature Peruvian tangy, spicy, and herbal flavor. I always recommend choosing the freshest cilantro and mint you can find—fresh herbs truly make all the difference here.

Fresh cilantro: Choose bright green bunches without wilted leaves for that punch of herbaceous flavor.
Fresh mint leaves: Adds a cooling contrast to the spicy notes.
Garlic cloves: Always use fresh garlic for that bold taste—don’t even think about pre-minced garlic here.
Jalapeño pepper: Seeded to keep heat manageable, but you can leave seeds if you want more fire.
Low-fat mayonnaise: Helps provide creaminess without weighing down the sauce.
Cotija cheese (or Parmesan): Adds a salty, nutty dimension to the mix—cotija is authentic, but Parmesan is a great substitute.
Water: Used to thin the sauce to your preferred consistency.
Aji Amarillo paste: This Peruvian chili paste is the key for that unique, fruity heat; you can find it at Latin markets or online.
Fresh lime juice: Brings zing and balances the richness perfectly.
Salt: Just a pinch to enhance all those wonderful flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Peruvian Aji Verde Sauce Recipe is—you can tweak it based on what’s in your fridge and how spicy or creamy you want to go. Don’t be afraid to experiment a bit!

Dairy-Free Option: Swap the mayo for a vegan mayo and leave out the cheese; the sauce is still deliciously creamy thanks to the herbs and lime juice.
Extra Heat: Use serrano peppers instead of jalapeño for a bolder kick. My spice-loving friends absolutely adore this adjustment.
Herbal Twist: Try adding a handful of fresh parsley or basil if you want a slightly different herbal note—great for variety.
Thicker/Thinner: Control the sauce thickness by adding more or less water; I usually like mine pourable but still rich enough to cling to food.

How to Make Peruvian Aji Verde Sauce Recipe

Step 1: Prep Your Herbs and Jalapeño

First things first: break off and discard the tough bottom half of the cilantro stems—those can be bitter. Then roughly chop the herbs and seed your jalapeño pepper to control the heat level. A quick tip I learned? Rub your hands with lemon or wear gloves when handling peppers to avoid irritation.

Step 2: Add Everything to the Food Processor

Pop the cilantro, mint, garlic, jalapeño, mayonnaise, cheese, water, Aji Amarillo paste, lime juice, and salt into your food processor bowl. Lock the lid in place, and pulse until you get a smooth, creamy sauce. Stop and scrape down the sides occasionally—it helps the mixture blend evenly.

Step 3: Taste and Adjust

Give your sauce a taste – this is where you can tweak salt, lime juice, or heat to your liking. I sometimes add a pinch more salt or an extra squeeze of lime, depending on how bright I want it. Then, cover and refrigerate until you’re ready to serve.

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Pro Tips for Making Peruvian Aji Verde Sauce Recipe

Use Fresh Herbs: I used to rely on dried herbs and it just doesn’t compare; fresh cilantro and mint give this sauce its signature brightness.
Control the Heat: Remove all seeds from the jalapeño the first time you make this to get a mild sauce, then experiment from there.
Blend Thoroughly: I discovered that pulsing the sauce and scraping the sides ensures a super smooth, cohesive texture.
Avoid Watery Sauce: Use measured water gradually; adding too much makes it too thin to cling to your food.

How to Serve Peruvian Aji Verde Sauce Recipe

A close-up image shows a woman's hand dipping a purple chip into a metal cup filled with a thick green dip that has visible flecks of herbs. The metal cup is placed on a white marbled surface and surrounded by more purple and orange chips scattered around it. The dip has a smooth but slightly textured surface with green herbs spread evenly throughout. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish dishes off with a little extra sprinkle of cotija cheese and a wedge of lime on the side—both bring out the sauce’s flavors and add a nice visual pop. A few torn mint leaves on top also add a fresh, fragrant touch.

Side Dishes

My go-to sides with this Peruvian Aji Verde Sauce include crispy fried plantains, roasted potatoes, and simple grilled chicken or shrimp. It’s also fantastic drizzled on sandwiches or tacos when you want to lift flavors effortlessly.

Creative Ways to Present

For dinner parties, I like serving Peruvian Aji Verde Sauce in little dipping bowls alongside a tray of grilled meats and colorful vegetable skewers. Another fun trick? Use it as a drizzle over creamy avocado to amp up an appetizer tray — guests always ask for the recipe.

Make Ahead and Storage

Storing Leftovers

I keep this sauce in an airtight jar in the fridge, and it stays fresh for up to a week. The flavors actually meld beautifully after a day or two, so if you have leftovers, consider enjoying it the next day for even more depth.

Freezing

I’ve tried freezing it in ice cube trays for easy portioning, which works super well! Just thaw cubes in the fridge overnight before using. It’s perfect for when you want a hit of flavor without making a whole batch from scratch.

Reheating

Since this sauce is best served cold or at room temp, I usually just let leftovers sit out for 15 minutes before serving again. If you want to warm it slightly, do so gently in a bowl set over warm water, stirring often.

FAQs

What is Peruvian Aji Verde Sauce used for?

Peruvian Aji Verde Sauce is a versatile condiment typically served as a dipping sauce for grilled meats, fried plantains, potatoes, and sandwiches. It also works great as a marinade or salad dressing, adding a creamy, spicy, and herb-packed punch.
Can I make this sauce without Aji Amarillo paste?

While Aji Amarillo paste gives the sauce its distinctive fruity heat, you can substitute with other yellow chili pastes or mild hot sauces if you can’t find it. The flavor won’t be quite the same, but the sauce will still be tasty and fresh.
How long does Peruvian Aji Verde Sauce last in the fridge?

Stored in an airtight container, this sauce stays fresh for up to one week. The flavors tend to develop more over time, making it even more delicious after a day or two refrigerated.
Is this sauce spicy?

It has a gentle heat from the jalapeño and Aji Amarillo paste, which most people find pleasantly spicy—not overpowering. You can easily adjust the heat level by leaving out jalapeño seeds or using milder peppers.

Final Thoughts

Honestly, this Peruvian Aji Verde Sauce Recipe is one of those magical failsafe recipes that instantly lifts whatever you’re eating. I love how it brings a fresh, spicy, creamy brightness with minimal effort — and it’s become a family favorite that guests always ask for. Give it a try in your kitchen, and I’m sure you’ll agree it’s a game changer that deserves a permanent spot in your sauce rotation. Happy cooking, and enjoy every delicious bite!