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This delicious Peruvian Green Sauce is fresh, vibrant and fabulous, drizzled on anything from the grill. It's also great with potatoes, rice, veggies, etc.
I haven't shared this with you, but we've been on the road again. Well, not literally, but for the past few months I've been fascinated with Peruvian cuisine and have had lots of fun traveling (in a culinary sense) to this beautiful country on the western coast of South America - all while hanging out in my little North Carolina kitchen! And this Peruvian Green Sauce is one of the delicious results!
A very unique culinary culture
It started with an interesting article I read about Peru and it's unique culinary culture. The article pointed out that, although Peru is a South American country boasting a rich gastronomic history that dates back to the Incas and Spanish conquerers, it's also been greatly influenced by Asian cuisine.
Wait a minute, Asian? Yes Asian!
The Asian impact occurred back in the mid 19th century when huge waves of laborers from China and Japan were brought in to work the Peruvian cotton and sugar cane plantations. Despite these Far Eastern immigrants trying (quite fervently) to conserve their cultural identity, there was eventually a blending and fusion of cuisines.
Today you'll find wonderful dishes with indigenous Latin American ingredients like avocados , sweet potatoes, cumin, chili powder and coriander combined with classic Asian ingredients like ginger, soy and scallions. For me, this has been an amazing discovery of a new flavor profile that's bursting with bright, fresh flavor.
I'll be sharing several delicious Peruvian-inspired recipes over the next few weeks, starting today with this fabulous Peruvian Green Sauce, also known as Aji Verde. Peruvian restaurants have made this vibrant sauce popular here in the States and often serve it with spit-roasted or grilled chicken. It's made with garlic, lime juice, lots of fresh herbs, spicy peppers and a generous scoop of mayonnaise. Everything's pureed together in a blender or food processor. The result? Out of this world deliciousness!
An incredibly versatile sauce
Obsessed. Okay, I admit it, I've been drizzling it on everything - chicken, pork, steak, rice, etc. I've served it as a dipping sauce for shrimp, added a scoop to black beans to enhance their flavor, and even drizzled it over baked potatoes, as a flavorful alternative to sour cream. It keeps well for 5-7 days in the fridge, although I find it never lasts that long. As soon as the jar is empty, I'm ready to make another batch.
A secret ingredient
There are lots of recipes online for Peruvian Green Sauce, but I was inspired by one shared on Serious Eats. I added my own touches with fresh basil and ginger which create an additional layer of vibrant flavor. Most recipes for Peruvian Green Sauce call for Aji amarillo peppers, which are a yellow variety of chili peppers commonly grown in South America with a distinct flavor and medium heat. Aji amarillo peppers are difficult to find here in the United States but Aji Amarillo Paste (which is just boiled, blended fresh aji amarillo peppers) is readily available at Latin and Mexican markets as well as online.
I've made the sauce with and without the pepper paste and it definitely adds a touch of wonderful flavor, although it's not absolutely necessary. If you don't use the Aji Amarillo Paste, I'd recommend adding a little extra jalapeño. If you decide to order a jar, it keeps well in the fridge and can even be frozen for longer storage (just thaw slightly, scoop out the amount you need, then re-freeze).
Trust me, you want this beautiful, green sauce in your life. It's the perfect way to add a little pizzazz to your summer cooking. You'll love it drizzled over anything from the grill, and will find lots of other ways to use it. It's the perfect finishing touch on these Peruvian Grilled Chicken Skewers.
And when you serve this Peruvian Green Sauce, you get to take an exotic little trip without ever leaving home! Buen provecho! (means "bon appetit" in Spanish and is a common greeting at Peruvian tables.)
Café Tips for making this Peruvian Green Sauce
- Jalapeños are unbelievably variable in heat. I've had ones lately that haven't been any hotter than a bell pepper and then some that have a lot of heat. I suggest starting with ½ pepper. Save the seeds and inner ribs. Take a taste and if you need more heat after pureeing the ingredients, add the seeds and ribs and/or add the second jalapeño.
- Aji Amarillo paste can be found at Latin or Mexican markets or Aji Amarillo Paste. If you can’t find it and/or don’t want to order it, you can make this sauce with just the jalapeños. I would add a little bit more since you’ll be missing the heat from the Aji Amarillo paste.
- 1-2 medium fresh jalapeños seeds and ribs removed*, start out with ½ and add more, to taste
- 1 tablespoon Aji Amarillo paste see note above
- 1 ¼ cups fresh cilantro leaves and stems tightly packed (about 1 medium size bunch)
- ¼ cup fresh basil leaves tightly packed
- 2 tablespoons grated cotija or parmesan cheese
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon honey
- 1 medium clove garlic
- 1 tablespoon sunflower or canola oil
- 2 tablespoons fresh lime juice
- ½ cup mayonnaise
- kosher salt to taste
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Combine all ingredients except mayonnaise in a blender. Blend on high speed until smooth paste forms.
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Add mayonnaise and blend until homogenous.
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Transfer to a jar with a tight fitting lid and season to taste with salt and pepper. Unused sauce can be stored in a covered container for up to 1 week
Christine says
This sauce has a complexity of flavors that is rare to find. I so appreciate your recipes because they help me grow as a seasoned home cook. This one goes right to the Best of the Best binder.
Lindsay @ The Café Sucre Farine says
So happy to hear that, Christine! Thank you for your review!
JennInTX says
This stuff is AMAZING! I went back and forth on if I wanted to dig out my blender but I'm glad I did.
Lindsay @ The Café Sucre Farine says
Thanks for letting us know, Jenn!
Beverly says
Excellent! I will use it on tri-tip, chicken, shrimp!
Lindsay @ The Café Sucre Farine says
Enjoy, Beverly!
andrea says
I think it's interesting that apparently this sauce is widespread among Peruvian restaurants in the US, as it is most definitely VERY different from any ají-based sauce that you will find in Perú.
Chris Scheuer says
Hi Andrea, this is my interpretation as a chef.
Robin says
This is a 5+ star sauce and I need to have it on hand at all times! I made it for the second time today, following your recipe exactly. I had grilled a couple filet mignons yesterday, so I thinly sliced the leftovers, added them to my lunch salad and drizzled your green sauce over the top. Magnífica!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for letting us know, Robin!
Sharo says
Is it important to put the parmasean cheese in? I'm. Asking this for my .om and she can't have salty cheeses.
Chris Scheuer says
The cheese does combine with the other ingredients for great flavor but you could definitely leave it out. Perhaps just add a little extra salt.
David says
I love this sauce. I put it on everything!!!
Chris Scheuer says
Thanks so much, David!
Lorena says
A bit late but there is no mayo in the original sauce, just oil. This recipe is an american twist on it. Also no honey, no basil, no ginger. And it is traditionally huacatay and not cilantro. This recipe has nothing peruvian in it.
Chris Scheuer says
Hi Lorena, thanks for taking the time to leave a comment. I suspect there are as many takes on Peruvian Green Sauce as there are chefs in Peru. This is my take. And, as you can tell from previous comments, it’s super delish!
Bruna Martinuzzi says
Is it possible to substitute sour cream for mayonnaise? (I am not a fan of mayonnaise. Thank you. I love your recipes.
Chris Scheuer says
Hi Bruna, you definitely could do that although it will change the flavor. I am like you and don't really care a lot for mayo but I LOVE this sauce. You don't taste mayo but it does add a nice tang.
Bonnie says
I am excited to try the Peruvian Chicken Skewers and would love to add the Green Sauce . There is only one problem, I am not a big fan of Cilantro. I know-a key ingredient. Could I use I/2 Cilantro and 1/2 parsley with acceptable results for the dish? . Hate to stray so far from a traditional recipe. Everyone seems to love it so want to give it a try.
Thanks for your advice.
Chris Scheuer says
Hi Bonnie, I would try ½ cilantro and ½ basil (in addition to the basil in the recipe). I think you'll come closer to the flavor without using 100% cilantro.
Laura says
Five stars!!
Chris Scheuer says
💕💕💕
Laura says
This is my absolute favourite sauce! I’d been searching for THE green sauce that I ate for years in my local Peruvian mercado in university. This was the closest I could find to it! I omit the cheese, hold back a bit on the mayonnaise and throw in an extra bunch of cilantro. To die for. It works perfectly with Argentinian beef empanadas, but my family puts it on just about everything like shrimp, tacos, tamales, chicken and rice. So glad I found this recipe!
Chris Scheuer says
Thanks so much, Laura! So happy you finally found IT! I appreciate you taking the time to share your results and adaptations!
Tanya W says
This recipe is super delicious and doesn't last long! It's great with meat, eggs, burritos and wraps, etc. My whole family loves it. I am trying other recipes in search of one that is more authentic (I don't believe Peruvians ever use basil in their aji verde sauce). My family prefers this (so far) to the more authentic Peruvian sauce. I made this tonight with home-made black refried beans (first cooked in an Instant Pot). We ate tortillas with cheese, refried beans, eggs, diced tomatoes, diced black olives, chopped lettuce, diced avocado, sour cream, and aji verde (Peruvian Green Sauce). I made it in the blender today... a food processor works great too.
Thanks for a great recipe.
Chris Scheuer says
Hi Tanya, you're totally right about the basil. I tried other recipes too and then made up my own which, perhaps not totally traditional, we love. Then again, I know that, like salsa in Mexico, there are lots of different versions of Peruvian Green Sauce, even in Peru!
Amanda says
This sauce is DELICIOUS! We had it with the skewered marinated Peruvian chicken thighs, garlic rice and roasted veggies tonight. We both devoured it all and headed back for seconds! Can't wait to try it on grilled shrimp or even skirt steak.
We couldn't find aji amarillo at our local specialty markets today, so chose to add some extra jalapeno as directed. I'll be hopping onto Amazon to order the paste this evening. Can't wait to make it again!!
Chris Scheuer says
Thanks for sharing your results, Amanda! I'm so happy you enjoyed it. The Aji Amarillo does add it's own special taste so I think you'll love the sauce with that addition too!