Spice up your meal with this spicy, creamy, and tangy Peruvian Green Sauce, and you’ll never eat another boring dish, ever. Cotija cheese, garlic, cilantro, and jalapenos blended in a food processor give you that perfect consistency. Drizzle it over your favorite grilled chicken, pork, beef, or roasted veggies for a sassy finish.
The first time I tried this spicy Peruvian Green Sauce, it burned my tongue but in a pleasurable way. And it’s so good it raises the bar of my standard in hot sauces. Suddenly, hot sauce and sriracha are not enough. So, if you’re into spicy foods, I know for sure you’re gonna love this zesty green sauce.
Contents…Recipe Ingredients and Substitutes |
What is Peruvian Green Sauce?
Peruvian Green Sauce, also known as Aji Verde, is traditionally made with aji amarillo (yellow hot peppers) and huacatay (I’ll tell you more about these two in the FAQs section), along with garlic, cilantro, lime juice, and Cotija cheese.
Other versions include adding mayonnaise, sour cream, or Greek yogurt to add creaminess to this spicy green sauce. However, others prefer olive oil (including me!) because it has a longer shelf life than dairy-based.
Aji Verde Recipe Ingredients and Substitutes
I figured some traditional ingredients, such as aji amarillo and huacatay, are hard to come by in other places. So, I made a few recipe adjustments to make it more doable with ingredients that are easily accessible. And, of course, I couldn’t resist adding my own Imma magic, recreating the taste without sacrificing quality. 😉
- Jalapeños – This chili pepper is spicy and more accessible than the Peruvian aji amarillo. It has the same fruitiness but with a subdued heat level. If you can find the real deal, great. Or you may opt for green serranos or habaneros to kick up the heat.
- Cilantro and Basil – They add exciting flavors to our sauce with their minty and earthy notes. They also give our spicy sauce its vibrant green color.
- Other Herbs and Spices – Garlic, cumin, and chili amp up the flavors for a flavorful hot sauce.
- Lime Juice – Aside from adding refreshing citrusy flavor to our sauce, lime juice also acts as a preservative to prolong the shelf life of our green sauce.
- Cotija Cheese – Its salty, creamy, and milky flavors complement our sauce well. It also neutralizes the spiciness of the chili peppers, making them more palatable. You may substitute it with feta if cotija is not available.
- Extra Virgin Olive Oil – Some prefer adding oil with neutral flavors, but I like mine with olive oil because olive oil’s distinct flavor makes our Peruvian green sauce taste fancier. It also acts as a natural preservative, so your sauce lasts longer.
How to Make Peruvian Green Sauce (Aji Verde)
Combine and Blend
- Add the Ingredient – In a food processor or blender, add garlic, Jalapenos pepper, cilantro, basil leaves, cumin, chili paste, Cotija cheese, lime juice, and oil. (Photos 1-2)
- Blend – on high spend until blended. Add more oil as needed or water for a healthier option. (Photos 3-5)
- Season – Taste and adjust seasoning, salt to taste. Refrigerate until ready to use. (Photo 6)
Recipe Variations
- Creamy – Replace olive oil with mayonnaise, Greek yogurt, or sour cream, and you’re good to go. Although, they might tone down the spicy level of your Peruvian sauce.
- Sweet and Spicy – You can add a bit of sweetness if it’s too spicy for you. A dash of sugar or honey will certainly do the trick.
Tips and Tricks
- Always wear gloves when handling spicy peppers because they can irritate or burn your skin. You should also refrain from touching your face, especially your eyes, to avoid accidents.
- If you’re aiming for authentic Peruvian Green Sauce, aji verde and huacatay certainly make the best sauce. You can find them in Latin or Mexican groceries or order them online.
- You can include the jalapeno seeds to make the sauce even spicier.
Serving and Storage Instructions
I love dipping tortilla chips and potato wedges with this amazing green sauce. I also tried drizzling the sauce over my tacos and shawarma, and boy, I lost count on how many I ate. Aah! They are simply amazing!
For the best aji verde sauce, I highly suggest making it a day ahead because it needs at least six hours to let the flavors meld. Simply store your green sauce into a clean and dry glass jar or any airtight container, and it will keep in the fridge for up to a week.
FAQs
Aji amarillo is a yellow chili pepper widely grown in Peru. It’s the Peruvian holy trinity of cooking together with garlic and onion. It’s quite spicy, scoring 30,000 to 50,000 on the Scoville heat unit scale. But despite its heat, it is also known for its fruity notes comparable to passion fruit and mango. And yes, it’s yellow, not green, because the cilantro and basil make the sauce green.
Huacatay is a type of marigold also called black mint. It combines crisp, minty, and tangy flavors similar to spearmint, citrus, cilantro, and tarragon. It is hard to find this herb outside of Peru, but you can buy the paste online.
Since my green Peruvian sauce recipe doesn’t contain any dairy, I guess it’s safe to say that it can be frozen to extend its shelf life (though I haven’t tried it yet). But I don’t recommend freezing your sauce if you made it with mayonnaise, sour cream, or Greek yogurt because it tends to separate once thawed.
What to Serve with Peruvian Green Sauce?
I swear this aji verde recipe will be your new go-to sauce. It’s so versatile, and it pairs really well with almost anything! You can add it to your favorite sandwich wraps, grilled meats, fillings, and veggies like these recipes below.
- Steak Burrito
- Smoked Pork Chops
- Caribbean Grilled Whole Red Snapper
- Marinated Grilled Chicken Breast
- South African Grilled Cheese Sandwich
More Homemade Sauces to Try
Watch How to Make It
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Peruvian Green Sauce
Ingredients
- 4-5 cloves garlic, chopped
- 2-3 jalapeños, seeded and diced
- 1½ cups (34 g) cilantro, leaves and tender stems
- ¼ cup (5 g) basil, chopped
- ½ teaspoon (1 g) ground cumin
- 1 tablespoon (32 g) chili paste, optional
- ⅓ cup (42 g) cotija cheese, crumbled (or feta)
- 1½-2 tablespoons (22-30 ml) lime juice, more to taste
- ½ cup (118 ml) extra-virgin olive oil
Instructions
- In a food processor or blender, add garlic, Jalapenos pepper, cilantro, basil leaves, cumin, chili paste, Cotija cheese, lime juice, and oil.
- Blend on high speed until pureed. Add more oil as needed.
- Taste and adjust seasoning and salt to taste. Refrigerate until ready to use.
Tips & Notes:
- Always wear gloves when handling spicy peppers because they can irritate or burn your skin. You should also refrain from touching your face, especially your eyes, to avoid accidents.
- If you’re aiming for authentic Peruvian Green Sauce, aji verde and huacatay certainly make the best sauce. You can find them in Latin or Mexican groceries or order them online.
- You can include the jalapeno seeds to make the sauce even spicier.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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