Ultimate Peruvian Green Sauce (Aji Verde) – Easy, Creamy & Spicy

The first time I tasted Peruvian green sauce, I completely forgot about the chicken. I was too busy dipping fries… then bread… then honestly whatever was closest to me at the table. It was creamy, spicy, bright, and comforting all at once — the kind of sauce that makes you pause mid-bite and think, okay, I need this in my life.

Of course, I went home and tried to recreate it. My first attempt? Let’s just say my blender and I had a small disagreement 😅. But after a few tweaks (and a lot of enthusiastic taste-testing), this sauce became a true favorite in my kitchen. It’s the one I make when dinner feels boring and needs a little spark.

This Aji Verde is now my secret weapon — easy, flexible, and full of flavor. And today, I’m sharing exactly how I make it, so it works beautifully in your kitchen too.

What Is Peruvian Green Sauce (Aji Verde)?

Peruvian green sauce—often called aji verde—is a creamy, bright, slightly spicy sauce traditionally served with Peruvian chicken. It’s made by blending cilantro, chili peppers, garlic, lime, and a creamy base like mayo (or yogurt for a lighter option). The result is smooth, fresh, and completely addictive.

It’s the kind of sauce that instantly upgrades chicken dishes (think General Tso’s Chicken) and turns simple sides like Sweet Potato Waffle Fries into something you keep dipping way past full.

Aji Verde vs “Peruvian Green Sauce”

Most restaurants say Peruvian green sauce, but what they’re usually serving is aji verde or a close variation. The name changes, but the foundation stays the same:

• Fresh cilantro
• Creamy base
• Bright acid (lime)
• A pepper for heat

Outside Peru, versions adapt to what’s available—and that’s completely normal.

What It Tastes Like

Peruvian green sauce is:

• Creamy like a dip
• Fresh from cilantro
• Zesty from lime
• Warmly spicy, not overwhelming

It’s bold but balanced, which is why it works on everything from chicken to fries to sandwiches.

Is It Authentic If I Use Jalapeños?

Yes.
While aji amarillo is traditional, it’s not always easy to find. Using jalapeño or serrano peppers is common in home kitchens and still delivers that classic flavor.

Quick Pepper Guide

Pepper	Heat	Best For
Jalapeño	Mild–Medium	Family-friendly
Serrano	Medium	Restaurant-style balance
Aji Amarillo	Medium–Hot	Traditional versions

The goal isn’t perfection—it’s flavor balance.

Why Restaurant Peruvian Green Sauce Tastes Better

Let’s be honest—restaurant Aji Verde just hits different. It’s creamier, smoother, and more balanced than most homemade versions. The good news? It’s not a secret ingredient. It’s how the flavors are built.

The Flavor Formula (Why It Works)

Restaurant-style Peruvian green sauce follows a simple balance:

• Fat → creaminess and richness
• Acid → brightness (usually lime)
• Heat → personality (from peppers)
• Herbs → freshness (cilantro)

When one of these is off, the sauce tastes flat, bitter, or overly spicy. When they’re balanced, the sauce tastes addictive.

Why Mayo Makes It So Creamy

Most restaurants use mayo because it:

• Creates a smooth, stable texture
• Softens the heat from peppers
• Helps flavors blend instead of separating

That’s why the sauce feels silky instead of watery—and why it clings so well to chicken, fries, or even sandwiches like a Chicken Torta Sandwich.

(If mayo isn’t your thing, don’t worry—we’ll cover swaps in the ingredients section.)

Blender Order Matters (More Than You Think)

This is where many home versions go wrong.

Best blending order:

1. Mayo (or creamy base)
2. Lime juice + garlic
3. Peppers
4. Cilantro last

Blending cilantro too early or too long can make the sauce taste grassy or bitter. Adding it last keeps the flavor fresh and clean.

The Biggest Mistake Home Cooks Make

They focus only on spice.

Restaurant sauce isn’t just spicy—it’s balanced. If your sauce feels “off,” it usually needs:

• A pinch more salt
• A squeeze more lime
• Or a bit more creaminess

Tiny adjustments make a huge difference.

Restaurant Sauce Balance (Quick Reference)

Element	What It Does	If It’s Missing
Fat	Creamy texture	Sauce tastes sharp
Acid	Bright flavor	Sauce tastes flat
Heat	Warm kick	Sauce feels boring
Herbs	Freshness	Sauce feels heavy

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Ingredients + Smart Substitutions (Aji Amarillo Friendly)

This Aji Verde is made with simple ingredients, and the best part is how flexible it is. You don’t need a specialty grocery store or a long shopping list—just a few fresh basics and the right balance.

Core Ingredients (What You Actually Need)

These are the essentials that give the sauce its signature flavor:

• Fresh cilantro – leaves and tender stems only
• Chili peppers – jalapeño, serrano, or aji amarillo
• Garlic – fresh cloves for best flavor
• Lime juice – adds brightness and balance
• Mayo – for that creamy, restaurant-style texture
• Salt – to bring everything together

That’s it. No complicated extras.

Aji Amarillo Substitution Guide (Best → Okay)

Aji amarillo is traditional, but it’s not always easy to find. The good news? You have great options.

Pepper	Heat Level	Flavor Notes	Best Use
Aji Amarillo	Medium–Hot	Fruity, slightly sweet	Traditional flavor
Serrano	Medium	Clean, sharp heat	Closest restaurant-style
Jalapeño	Mild–Medium	Fresh, grassy	Family-friendly

👉 If you’re making this for the first time, jalapeño or serrano are perfect and widely used in home kitchens.

Mayo Alternatives (If You Want to Switch It Up)

If mayo isn’t your thing, you still have options:

• Greek yogurt → lighter, slightly tangy
• Sour cream → richer, more indulgent
• Vegan mayo → dairy-free and still creamy

Each version works—you’re just choosing texture and richness, not changing the soul of the sauce.

Cilantro Tips (This One Matters)

Cilantro gives this sauce its fresh flavor, but how you use it makes a difference.

Do this:

• Use mostly leaves
• Include only thin, tender stems

Avoid this:

• Thick lower stems
• Over-packing the blender

This keeps the sauce fresh and vibrant instead of grassy.

Heat-Level Selector (Mild, Medium, Hot)

Peruvian green sauce isn’t meant to be painfully spicy. It’s meant to be balanced, and the good news is you can control the heat easily before you even start blending.

Choose Your Heat Level

Heat Level	Pepper	Seeds	Best For
Mild	Jalapeño	Removed	Kids & sensitive eaters
Medium	Serrano or jalapeño mix	Partial	Restaurant-style
Hot	Aji amarillo or serrano	Yes	Spice lovers

• Mild: Creamy, fresh, no burn
• Medium: Bold but balanced (most restaurants)
• Hot: Spicy, but still smooth and flavorful

Too Spicy? Quick Fix

If it’s hotter than expected, blend in more mayo or yogurt and a small squeeze of lime. Avoid adding water—it dulls the flavor.

How to Make Peruvian Green Sauce (5-Minute Blender Method)

This sauce comes together fast. No cooking, no fancy tools—just a blender and a few minutes.

Step-by-Step Method

1. Add the creamy base first
   Start with mayo (or yogurt/vegan mayo) in the blender. This helps everything blend smoothly.
2. Add garlic, lime juice, and peppers
   These build the flavor base and balance the richness.
3. Add cilantro last
   Drop it in on top to keep the flavor fresh and avoid bitterness.
4. Blend until smooth
   Blend just until creamy and vibrant green. Stop and scrape the sides if needed.

That’s it—you’re done.

Blender Tips for a Smooth, Creamy Sauce

• Start on low, then increase speed
• Scrape the sides once for even blending
• Don’t over-blend once the sauce is smooth

Taste & Adjust (Quick Check)

Before serving, do a fast taste test:

• Needs brightness? → add a little lime
• Needs depth? → add a pinch of salt
• Too thick? → blend in a spoon of yogurt or mayo

Small tweaks make a big difference.

Making a Bigger Batch

This sauce keeps well for several meals, so feel free to:

• Double the recipe
• Store it in a sealed jar
• Use it all week on chicken, fries, bowls, or sandwiches

What to Serve With Peruvian Green Sauce

Peruvian green sauce isn’t a one-meal sauce. It’s a flavor booster you’ll keep reaching for once it’s in your fridge.

Chicken (The Classic)

This sauce was made for chicken. Spoon it over:

• Roast or grilled chicken
• Crispy chicken cutlets
• Weeknight baked chicken

Fries & Potatoes (Dangerously Good)

If there’s one warning I have, it’s this: don’t make this sauce near fries unless you’re ready to finish the whole batch.

Try it with:

• French fries
• Roasted potatoes
• Sweet potato fries

Sandwiches, Wraps & Bowls

Use Peruvian green sauce like a spread or drizzle:

• Chicken sandwiches and wraps
• Grain bowls
• Rice bowls with veggies

It’s especially good in sandwiches where you’d normally use mayo—it adds way more personality.

Veggies & Seafood (Underrated Pairings)

Don’t sleep on these:

• Roasted cauliflower or broccoli
• Grilled corn
• Shrimp or salmon

The sauce adds brightness and creaminess without overpowering lighter ingredients.

💡 Quick tip: Start with a spoonful and add more as needed. This sauce is bold, and a little goes a long way.

Nutrition Information & Dietary Notes

Peruvian green sauce is rich, flavorful, and satisfying—but it’s also easy to enjoy mindfully. Because it’s bold, a small amount goes a long way, which helps keep portions reasonable without sacrificing flavor.

Approximate Nutrition (Per 2 Tablespoons)

(Values vary depending on ingredients used)

Nutrient	Approximate Amount
Calories	90–120 kcal
Fat	9–11 g
Carbohydrates	1–2 g
Protein	0–1 g
Sugar	<1 g

Most of the calories come from the creamy base, which is also what makes the sauce feel satisfying and indulgent.

For general nutritional reference and ingredient data, values are based on standard ingredient profiles from trusted sources like U.S. Department of Agriculture and U.S. Food and Drug Administration.

Is Peruvian Green Sauce Healthy?

It can absolutely fit into a balanced way of eating.

Why it works:

• Made with fresh herbs and lime
• Very flavorful, so you naturally use less
• Easy to customize based on your preferences

When used as a drizzle or dip, it adds excitement to meals without needing heavy sauces elsewhere.

How to Make It Lighter (If You Want To)

If you’re aiming for a lighter version, simple swaps make a difference:

Swap	What Changes
Greek yogurt	Lower fat, tangier flavor
Light mayo	Same texture, fewer calories
Extra lime juice	More brightness, less richness

You still get a creamy sauce—just with a fresher, lighter feel.

Dietary Notes

Depending on how you prepare it, Peruvian green sauce can be:

• Vegetarian
• Gluten-free
• Keto-friendly
• Dairy-free (with vegan mayo)

It’s one of those rare sauces that works across many diets without losing its personality.

FAQ’s About Peruvian Green Sauce (Aji Verde)

Final Thoughts

If there’s one thing I hope you take away from this recipe, it’s this:
Peruvian green sauce is all about balance—not perfection.

Once you understand how the flavors work together, you can adjust it to fit your kitchen, your spice tolerance, and your meals. It’s creamy, fresh, a little spicy, and endlessly useful—the kind of sauce that makes cooking feel fun again.

Make it once, and I promise it won’t be the last time 💚

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