Peruvian Green Sauce Recipe
Peruvian Green Sauce Recipe is a easy Peruvian recipe that serves 4. 80 calories per serving. Recipe by Orozco’s Kitchen on YouTube.
Prep: 11 min | Cook: PT0M | Total: 21 min
Cost: $2.40 total, $0.60 per serving
Ingredients
- 0.5 cup Cilantro (loosely packed, stems removed, roughly chopped)
- 1 whole Jalapeño Pepper (seeds kept for heat, roughly chopped)
- 3 tbsp Avocado Oil (neutral oil that helps emulsify)
- 3 tbsp Lime Juice (freshly squeezed from about 2.5 limes, no water added)
- 1 tbsp Garlic (minced, about 3 cloves)
- 1 tbsp Mayonnaise (organic, from refrigerated section)
- 1 tbsp Parmesan Cheese (freshly shredded)
Instructions
Prepare Ingredients
Roughly chop the cilantro, remove stems; chop the jalapeño (keep seeds for heat); mince the garlic; juice the limes, reserving the juice.
Time: PT5M
Blend Base
Add cilantro, jalapeño, 2 tbsp avocado oil, lime juice, and minced garlic to the Magic Bullet. Blend for about 1 minute until smooth.
Time: PT2M
Taste & Adjust
Open the blender, taste the sauce, and adjust seasoning with extra lime juice or a pinch of salt if desired.
Time: PT1M
Add Mayo & Finish
Add 1 tbsp mayonnaise, 1 tbsp shredded Parmesan, the juice of half a lime, and an additional 1 tbsp avocado oil. Blend again until the sauce turns a light green, creamy consistency.
Time: PT2M
Transfer & Chill
Pour the sauce into a clean container (or use a makeshift funnel onto a disposable plate). Refrigerate for at least 15 minutes before serving.
Time: PT1M
Nutrition Facts
- Calories
- 80
- Protein
- 1g
- Carbohydrates
- 2g
- Fat
- 7g
- Fiber
- 1g
Dietary info: Vegetarian, Gluten-Free, Keto-Friendly
Allergens: Egg (mayonnaise), Dairy (Parmesan cheese)
Ingredient Substitutions
- Instead of Cilantro: Parsley
- Instead of Jalapeño Pepper: Serrano pepper, Green chili
- Instead of Avocado Oil: Olive oil, Vegetable oil
- Instead of Lime Juice: Lemon juice
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Mayonnaise: Greek yogurt, Vegan mayo
- Instead of Parmesan Cheese: Pecorino Romano, Nutritional yeast
Equipment Needed
- Magic Bullet Blender
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Citrus Juicer (optional)
- Small Bowl (optional)
- Spoon (optional)
- Funnel (optional) (optional)
- Disposable Plate (for filtering) (optional)
Critical Steps — Do Not Skip
- Blend the base ingredients without mayo or cheese to prevent curdling.
- Add mayonnaise and Parmesan only after the base is smooth, then blend briefly to emulsify.
Chef Tips from the Video
- For extra richness, substitute half of the avocado oil with ripe avocado flesh.
- Use freshly grated Parmesan for the best flavor and texture.
- If you prefer a milder sauce, remove the jalapeño seeds before chopping.
Troubleshooting
Sauce becomes watery after blending.
Add a little more mayonnaise or Parmesan cheese to re‑emulsify, and blend briefly.
Sauce is too thick.
Stir in an extra teaspoon of avocado oil or a splash of lime juice until the desired consistency is reached.
Flavor is muted.
Add a pinch of salt and an extra squeeze of lime; let the sauce rest 5 minutes for flavors to meld.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; freezing may cause separation.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce can be made up to 2 days ahead; keep it refrigerated and stir before serving.
- If the sauce separates after chilling, whisk in a teaspoon of avocado oil to bring it back together.
Frequently Asked Questions
What is the cultural significance and history of Aji Verde in Peruvian cuisine?
Aji Verde, also known as green sauce, is a staple condiment in Peru, traditionally served with grilled meats, ceviche, and the iconic Lomo Saltado. It reflects the Peruvian love for fresh herbs, citrus, and spicy peppers, blending indigenous ingredients with Spanish influences.
What are the traditional regional variations of Aji Verde in Peruvian cooking?
In coastal Peru, Aji Verde often includes cilantro, jalapeño, lime, and mayonnaise, while in the highlands versions may add roasted aji amarillo or replace mayo with yogurt. Some regions incorporate avocado flesh for extra creaminess.
How is Aji Verde traditionally served in Peru?
It is typically drizzled over grilled steak, chicken, or shrimp, and spooned onto Lomo Saltado. It also appears as a dipping sauce for fried potatoes (papas fritas) and as a topping for sandwiches.
During which celebrations or occasions is Aji Verde commonly enjoyed in Peruvian culture?
Aji Verde appears at family barbecues (asados), holiday feasts, and street‑food festivals where grilled meats are the centerpiece. It’s a go‑to sauce for weekend gatherings and weekend “parrillada” meals.
What authentic ingredients are essential for a traditional Peruvian Aji Verde versus acceptable substitutes?
Authentic Aji Verde uses fresh cilantro, jalapeño or aji amarillo, lime juice, garlic, avocado oil, mayonnaise, and Parmesan cheese. Substitutes can include parsley for cilantro, serrano pepper for jalapeño, olive oil for avocado oil, and Pecorino Romano or nutritional yeast for Parmesan.
What other Peruvian dishes pair well with Aji Verde?
Aji Verde pairs beautifully with Lomo Saltado, Anticuchos (grilled beef hearts), Pollo a la Brasa (rotisserie chicken), and even with simple grilled fish or shrimp tacos for a fresh, spicy lift.
What makes Aji Verde special or unique in Peruvian cuisine?
Its bright green color, creamy texture, and balance of heat, acidity, and herbaceous flavor set it apart. The combination of mayo and Parmesan gives a rich mouthfeel that complements the fresh herbs and lime.
What are the most common mistakes to avoid when making Aji Verde at home?
Adding mayonnaise too early can cause the sauce to curdle; over‑blending can make it watery. Also, forgetting to taste and adjust lime or salt will leave the sauce flat.
Why does this Aji Verde recipe blend the base ingredients before adding mayo and Parmesan?
Blending the herbs, jalapeño, oil, lime, and garlic first creates a smooth emulsion. Adding mayo and cheese later prevents the fats from separating, ensuring a stable, creamy texture.
What does the YouTube channel Orozco’s Kitchen specialize in?
The YouTube channel Orozco’s Kitchen focuses on quick, flavorful Latin American and Peruvian home‑cooking tutorials, often highlighting bold sauces and easy‑to‑make dishes for everyday meals.
How does the YouTube channel Orozco’s Kitchen’s approach to Peruvian cooking differ from other Latin‑American cooking channels?
Orozco’s Kitchen emphasizes minimal equipment (like the Magic Bullet), uses readily available grocery‑store ingredients, and provides step‑by‑step commentary that blends traditional flavors with modern, time‑saving techniques.
Last updated: August 28, 2026
