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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.