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.
🛒 What is Peruvian Green Sauce made of?
- 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.
- 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.
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!
More creamy sauces:
Peruvian Green Sauce Recipe
- 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
- 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.
3 thoughts on “Peruvian Green Sauce Recipe (Aji Verde)”
It actually looks really good! Even though I don’t really like spicy dips, I might still make this for my family, I can see them enjoying this a lot
can it be frozen?
Hi Scott – I wouldn’t recommend freezing this sauce unfortunately. It tends to lose its creamy texture once frozen and thawed.