Aji Peruvian Green Sauce
Aji Peruvian Green Sauce is a easy Peruvian recipe that serves 4. 120 calories per serving. Recipe by CookWithApril on YouTube.
Prep: 12 min | Cook: PT0M | Total: 17 min
Cost: $3.38 total, $0.85 per serving
Ingredients
- 1 cup Fresh Cilantro (loosely packed, stems removed)
- 2-3 Jalapeño Peppers (coarsely chopped, seeds and ribs included for extra heat)
- 1-2 clove Garlic (minced)
- 2 tablespoon Parmesan Cheese (freshly grated)
- 1 tablespoon Extra Virgin Olive Oil (good quality, mild flavor)
- 1 teaspoon White Vinegar
- 0.5 cup Mayonnaise (regular or light, room temperature)
- 0.25 Lime (juice of a quarter lime, freshly squeezed)
- to taste Salt
- to taste Black Pepper (freshly ground)
Instructions
Prepare Ingredients
Rinse cilantro and pat dry. Coarsely chop jalapeños (including seeds and ribs). Mince garlic and set aside. Juice the quarter lime.
Time: PT5M
Blend Herbs and Peppers
Add the chopped jalapeños to the blender, then the cilantro, minced garlic, olive oil, white vinegar, and lime juice. Pulse until roughly combined.
Time: PT2M
Incorporate Cheese and Mayo
Add grated Parmesan and half a cup of mayonnaise to the blender. Blend on high until the sauce is smooth and creamy.
Time: PT2M
Season and Finish
Transfer the sauce to a small mixing bowl. Taste and season with salt and freshly ground black pepper as needed. Stir briefly.
Time: PT2M
Serve or Store
Serve immediately with pollo saltado, homemade fries, or grilled meats. If not using right away, cover and refrigerate.
Time: PT1M
Nutrition Facts
- Calories
- 120
- Protein
- 1g
- Carbohydrates
- 2g
- Fat
- 12g
- Fiber
- 0.5g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy, Egg
Ingredient Substitutions
- Instead of Fresh Cilantro: Coriander leaves
- Instead of Jalapeño Peppers: Serrano pepper, Green Thai chili
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Parmesan Cheese: Pecorino Romano, Grated Asiago
- Instead of Extra Virgin Olive Oil: Avocado oil, Vegetable oil
- Instead of White Vinegar: Apple cider vinegar (1 tsp)
- Instead of Mayonnaise: Greek yogurt (0.5 cup)
- Instead of Lime: Lemon juice (1 tsp)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Blender or Food Processor
- Measuring Spoons
- Cutting Board
- Chef's Knife
- Small Mixing Bowl
- Spatula or Spoon
Critical Steps — Do Not Skip
- Blend all ingredients except mayo first to create a flavor base.
- Add mayonnaise and blend until smooth; this creates the creamy texture.
- Season with salt and pepper after blending to avoid over‑seasoning.
Chef Tips from the Video
- Use fresh cilantro leaves, not dried, for the brightest flavor.
- A high‑quality extra virgin olive oil adds depth without overpowering the herbs.
- For a smoother texture, strain the sauce through a fine mesh sieve after blending.
Troubleshooting
Sauce is too thick
Add a tablespoon of water, lime juice, or extra olive oil and blend briefly.
Sauce is too thin
Add more mayonnaise or grated Parmesan cheese, then blend until desired consistency.
Sauce is overly spicy
Stir in additional mayo or a splash of dairy (e.g., sour cream) to mellow the heat.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Not recommended; texture may separate.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Prepare the sauce a day ahead and refrigerate; flavors meld and become richer.
- If the sauce thickens after chilling, whisk in a teaspoon of water or lime juice before serving.
Frequently Asked Questions
What is the cultural significance and history of Peruvian Ají Verde in Peruvian cuisine?
Ají Verde is a classic Peruvian green sauce traditionally made with cilantro, jalapeños (or Peruvian aji peppers), lime, and mayonnaise. It originated as a condiment for grilled meats and street foods, and today it accompanies dishes like pollo saltado, anticuchos, and fried potatoes.
What are the traditional regional variations of Ají Verde in Peru?
In coastal Peru, Ají Verde often includes mayonnaise and Parmesan, while in the highlands the sauce may be made with aji amarillo, cheese, and no mayo. Some regions add huacatay (Peruvian black mint) for a distinct herbal note.
How is Ají Verde traditionally served in Peru?
Traditionally, Ají Verde is served in a small ceramic bowl alongside grilled meats, roasted chicken, or as a dipping sauce for fried potatoes (papas fritas). It is also drizzled over salads and ceviche for extra heat and creaminess.
During which Peruvian celebrations is Ají Verde commonly used?
Ají Verde appears at family gatherings, street festivals, and holiday meals such as Navidad (Christmas) and Año Nuevo (New Year), where it complements the rich, savory dishes served during celebrations.
What authentic ingredients are essential for a traditional Peruvian Ají Verde versus acceptable substitutes?
Authentic Ají Verde uses fresh cilantro, jalapeño or aji amarillo peppers, lime juice, garlic, Parmesan cheese, mayonnaise, olive oil, and white vinegar. Substitutes can include serrano peppers for jalapeños, Pecorino Romano for Parmesan, or Greek yogurt in place of mayo for a lighter version.
What other Peruvian dishes pair well with this Ají Verde sauce?
Ají Verde pairs beautifully with pollo saltado, lomo saltado, anticuchos (grilled beef heart), arroz chaufa (Peruvian fried rice), and homemade papas fritas (Peruvian-style fries). It also works as a topping for grilled vegetables.
What makes this Ají Verde sauce special compared to other green sauces in Latin American cuisine?
This version combines the herbaceous brightness of cilantro with the creamy richness of mayonnaise and Parmesan, creating a unique texture and flavor balance that is both spicy and tangy—distinct from Mexican salsa verde or Chilean pebre.
What are the most common mistakes to avoid when making Ají Verde at home?
Common mistakes include over‑blending the herbs before adding mayo (resulting in a bitter taste), using too many jalapeño seeds which can make the sauce overly hot, and neglecting to season after blending, which can leave the sauce flat.
Why does this Ají Verde recipe use mayonnaise and Parmesan instead of just oil and herbs?
Mayonnaise provides a stable emulsion that gives the sauce its creamy body, while Parmesan adds umami depth and a slight salty bite. This combination creates a richer, more indulgent dip that holds up well with fried foods.
Can I make Ají Verde ahead of time and how should I store it?
Yes, you can prepare Ají Verde up to 24 hours in advance. Store it in an airtight container in the refrigerator; the flavors will meld and become more harmonious. Bring it to room temperature and stir before serving.
What does the YouTube channel CookWithApril specialize in?
The YouTube channel CookWithApril focuses on approachable home cooking, quick weeknight meals, and collaborative cooking videos with friends and family, often featuring Latin American and comfort food recipes.
How does the YouTube channel CookWithApril's approach to Peruvian cooking differ from other Latin American cooking channels?
CookWithApril emphasizes simple, ingredient‑driven techniques and real‑life kitchen setups, avoiding overly complex traditional methods. The channel often adapts classic Peruvian dishes with readily available grocery store ingredients while preserving authentic flavors.
Last updated: August 28, 2026
