This Peruvian Green Sauce recipe is bold, tangy, and delicious and goes perfect with Crispy Peruvian Chicken.
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This Peruvian Green Sauce, also known as Aji Verde, is so amazing and so crazy easy to make. I first fell in love with this sauce at a local Peruvian restaurant in my city. It was a place my coworkers and I frequented during lunch breaks and the chicken, the green sauce, the beans, and the plantains are all so amazing.
I tried various versions of this sauce and fell in love with this version. I love to pour this green sauce over my Peruvian Roasted Chicken. It also goes good with any meat dish you make. I’m talking pork chops, fish, steak…the possibilities are endless.
How to make Peruvian Green Sauce?
First, grab all of your ingredients and place them in a blender. Blend until smooth. It’s seriously that easy 🙂
I like my green sauce spicy, so I add the seeds and membranes of the jalapeños. For a milder sauce, remove them before adding them to the blender.
How long does Green Sauce last?
In the fridge, it can last for up to one week. Consider storing it in a canning jar.
I hope you enjoy this green sauce as much as we do.
Suggested Recipes to eat this with?
Peruvian Green Sauce (Aji Verde)
- 2 fresh jalapeños
- 1 cup cilantro roughly chopped
- ½ cup mayonnaise I use Duke’s
- 2 Tablespoon cotija cheese
- 5 cloves garlic peeled
- 2 Tablespoon olive oil
- 2 Tablespoon lime juice from fresh limes.
- 1 teaspoon white vinegar
- ¼ teaspoon salt
- Place ingredients in blender. Blend until smooth.