This Peruvian Green Sauce (or Aji Verde) is a spicy and versatile condiment. Made with jalapeno, cilantro, and fresh lime juice, plus Greek yogurt to give it a creamy texture. It’s an amazing dipping sauce, spread or dressing.
So many of you went crazy for my Peruvian Chicken recipe, that I decided it was time to develop a post for the Peruvian Green Sauce recipe too. Because it’s great on so many things, not just chicken… Serve it as a dipping sauce with french fries or fried yuca, or stir it into a creamy slaw for tacos. The options are endless!
This aji verde recipe is similar to a classic Mexican crema since the base is made from a blend of jalapeno, cilantro, and lime. However, this Peruvian green sauce gets its creaminess from Greek yogurt, whereas Mexican crema is made with a blend of sour cream and mayonnaise.
Table of Contents
🛒 Ingredients needed
- Jalapeño Peppers – If you’re sensitive to heat, remove the ribs and seeds to make it less spicy.
- Cilantro – Or use parsley.
- Green Onions + Garlic
- Mayonnaise – This is the base of the sauce, lending a creamy texture while cooling down the spice. You can swap it out for more Greek yogurt or sour cream.
- Greek Yogurt – Or sour cream. The tang gives this sauce a bright and refreshing quality that will remind you of a traditional crema.
- Lime Juice – Fresh citrus juice will cut through the heavy cream and spice.
- Olive Oil
- Salt + Pepper
👩🍳 How to make it
It’s easy! Just add all of the sauce ingredients (except the olive oil) to a blender and blend until smooth. Slowly drizzle in the oil with the motor running until it’s fully combined, then transfer the finished sauce to a bowl and refrigerate.
ℹ️ Tips and Substitutions
- You can leave the mayo out of the green sauce. Just use more Greek yogurt in its place or swap in some sour cream or Mexican crema.
- If you really like spice, substitute the jalapenos in the green sauce for serrano peppers.
- If the green sauce is too spicy, use only 1 or 2 jalapenos and make sure to remove the seeds and veins from inside the pepper first.
- Make the green sauce with aji amarillo (Peruvian yellow pepper) paste instead of jalapenos for a more authentic flavor.
🍴 How to store it
Store the sauce in an airtight container in the fridge for up to 1 week.
🍗 Ways to use Aji Verde Sauce
This is a versatile condiment you can use as a dipping sauce, dressing, or spread. These are my favorite ways to use it:
- As a dip with french fries, fried potatoes, yuca fries, and green bean fries.
- Brushed onto grilled chicken and shrimp. Or, drizzle it on these Peruvian Chicken Meatballs.
- With Peruvian chicken, baked chicken legs, or air fryer chicken drumsticks.
- As a dressing with potato salad or creamy cabbage slaw.
- As a dip or spread for chicken skewers.
- Drizzled over roasted vegetables, like potatoes, broccoli, sunchokes, and cauliflower.
🥣 More creamy sauces
- Boom Boom Sauce
- Jalapeno Ranch Dressing
- Chipotle Crema
- In-N-Out Sauce
- Peri Peri Sauce
- Ranch Dressing
- Cilantro Lime Crema
Did you try this Aji Verde recipe?
If you loved this Peruvian green sauce, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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If you liked this recipe, be sure to try my Aji Amarillo Sauce Recipe too! It’s another creamy Peruvian sauce that’s packed with flavor!
Full Recipe
Peruvian Green Sauce (Aji Verde)
Equipment
Ingredients
- 3 jalapeños (seeded, ribs removed and roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (chopped (green parts only) )
- 2 cloves garlic (peeled)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
Instructions
- Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
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