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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.