Fresh and zesty, this is the Best Aji Verde (Peruvian Green Sauce) we’ve ever made. Use it as a bold dip, or a sauce to spoon over grilled chicken and veggies!
Sometimes I think I was born in the wrong country.
Not that I don’t love the United States, with all the freedoms and conveniences it provides. We are very fortunate indeed.
It’s just that when it comes to cooking and eating, I always choose ethic cuisine over standard American comfort food.
I revel in the bold spices and fragrant produce found in Asian and latin-American recipes. So much so, that when I do make classic American meals, I tend to doctor them up with ethnic ingredients.
I can’t seem to help myself.
So for all you fellow fusion-loving cooks, today’s Best Aji Verde (Peruvian Green Sauce) recipe is a lovely light quick-prep sauce that improves every dish it graces, from cheeseburgers to pasta.
Aji Verde is not a “mashup” recipe on its own. It fact, it’s a classic Peruvian sauce traditionally served as a dipping sauce and as a topper for grilled meats and vegetables.
But seriously… It tastes good on everything, including breakfast hash, pizza, and Korean beef!
So what is the Best Aji Verde (Peruvian Green Sauce) you ask?
Aji Verde is a standard fresh-made condiment in Peruvian cooking that decidedly falls somewhere between salsa, pesto, and aioli.
Made with a little mayonnaise, nutty cheese, cilantro, spicy peppers, garlic, and lime, Aji Verde is comforting and packed with vibrant flavor.
The secret ingredient is a pepper puree commonly used in Peruvian cooking called, Aji Amarillo Paste. Although this is not a standard grocery store item here in the US, it is readily available at latin markets, and of course, online.
You can omit the Aji Amarillo pepper puree if you don’t want to hunt it down, but it does offer a flavor that is distinctly Peruvian.
I just buy it on Amazon.
Making the Best Aji Verde (Peruvian Green Sauce) takes no time at all. Simply dump the ingredients in a food processor and puree until it is very smooth.
Check out our video tutorial…
Best Aji Verde (Peruvian Green Sauce)
- 1 bunch fresh cilantro
- 15 fresh mint leaves
- 1-2 garlic cloves
- 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
- Break the bottom half of the stems off the cilantro and discard. Place all ingredients in the bowl of a food processor.
- Lock the lid into place and puree until the mixture is very smooth. Taste, then add additional salt if needed.
- Cover and refrigerate until ready to serve. Use within one week.
NOTES: Aji Amarillo Paste is an optional ingredient, but it does make the sauce taste more authentic. It is a simple puree of Peruvian yellow chile peppers. You can find Aji Amarillo online, and at most international markets.