Peruvian Green Aji Sauce is a creamy, spicy green condiment made from cilantro, lime juice, garlic, and aji peppers. It’s commonly served in Peru with roasted chicken, grilled meats, and fries—bold, fresh, and unforgettable.
I first tried it at a small Peruvian spot in Austin. One dip into that bright green sauce, and I was instantly hooked. When we got home, I had to recreate it. After some trial and error, I landed on a version that hits all the right notes. Now it’s our go-to for everything—from grilled meats to leftovers. We especially love it with air fryer cajun potatoes or spooned over garlic parmesan flank steak pinwheels. It’s more than a sauce—it’s a game changer in our kitchen.
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Peruvian Green Aji Sauce: Creamy, Spicy, and Full of Flavor
- Total Time: 10 minutes
- Yield: 1 cup
- Diet: Vegetarian
Description
This Peruvian Green Aji Sauce is a creamy, spicy, and herby condiment made with fresh cilantro, garlic, lime juice, and chili peppers. It’s quick to blend and perfect for dipping, drizzling, or spreading on everything from grilled meats to veggie bowls.
Ingredients
- 1 cup fresh cilantro (packed)
2 jalapeños or aji amarillo (seeded)
2 garlic cloves
2 tbsp lime juice
1/2 cup mayonnaise or Greek yogurt
2 tbsp olive oil
Salt to taste
- Optional: 2 tbsp grated Parmesan or Cotija cheese
Instructions
Add all ingredients to a blender or food processor.
Blend until completely smooth and creamy.
Taste and adjust salt or lime juice as needed.
Transfer to a jar and refrigerate for up to 7 days.
Shake or stir before each use.
Notes
jalapeños for a more accessible version or aji amarillo for authentic heat.
Swap mayo/yogurt with avocado for a dairy-free option.
Delicious on meats, bowls, fries, eggs, or as a sandwich spread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Peruvian-Inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 5mg
Keywords: Peruvian green aji sauce, aji verde, Peruvian sauce, cilantro lime sauce
Simple Ingredients, Bold Taste
What Is Peruvian Green Aji Sauce Made Of?
The magic of Peruvian Green Aji Sauce is in its simplicity. Most versions start with fresh cilantro, lime juice, garlic, olive oil, and spicy peppers like aji amarillo or jalapeños. A creamy base—usually mayo or Greek yogurt—pulls it all together. Some recipes even add Parmesan or Cotija cheese for an extra savory touch.
Here’s a quick breakdown of common ingredients and what they bring:
| Ingredient | Flavor Role |
|---|---|
| Cilantro | Freshness and color |
| Aji Amarillo or Jalapeños | Heat and depth |
| Garlic | Bold bite |
| Lime Juice | Bright tang |
| Mayonnaise or Yogurt | Creaminess |
| Cheese (optional) | Savory depth |
If you can’t find aji amarillo, jalapeños are a great substitute for your homemade Peruvian Green Aji Sauce. You can even go dairy-free by swapping in avocado to keep it creamy.
A Sauce That’s Good on Everything
It’s no surprise that Peruvian Green Aji Sauce goes with just about anything. Drizzle it on grilled meats, toss it with roasted vegetables, or spread it on sandwiches. It adds bold flavor and a fresh kick to everything it touches.
We use it with corn and tomato salad and love pairing it with sheet pan meatloaves and roasted potatoes. It brings brightness to heavier meals and works just as well on rice bowls, fries, or even eggs.
In our kitchen, Peruvian Green Aji Sauce is always in the fridge. It turns leftovers into something exciting and makes the simplest meals feel special.
Tips to Make, Store, and Love It
How Long Does Peruvian Green Aji Sauce Last in the Fridge?
Once you’ve whipped up a batch of Peruvian Green Aji Sauce, the next question is how to keep it fresh. When stored in a clean, airtight container, this sauce lasts in the fridge for about 5 to 7 days. It’s best to keep it in a glass jar or lidded bowl to lock in flavor and maintain that bright, green color.
Because it’s made with fresh herbs and dairy or mayo, it can lose its punch after a week. You might notice it darken slightly—this is natural. But if it smells sour, separates, or looks dull, it’s time to toss it and blend up a fresh batch. Always use a clean spoon to scoop—double dipping shortens its shelf life.
Freezing is a bit tricky. You can freeze Peruvian Green Aji Sauce in small portions, but the texture will likely change after thawing. It might become grainy or separate due to the mayo or yogurt base. That said, if you’re using it for cooked dishes like casseroles or grain bowls, a thawed version can still work. Just give it a good stir—or even re-blend it with a bit of lime juice or olive oil.
We like to keep a small squeeze bottle in the fridge so it’s ready to pour over anything from grilled meats to leftovers. A quick shake is all it takes to wake up the flavors again.
Serving Ideas: What to Eat with Peruvian Green Aji Sauce
This sauce truly does it all. Peruvian Green Aji Sauce pairs well with so many foods, you might find yourself making it every week. The bold, herby heat and citrus kick make it an instant favorite with anything grilled, roasted, or fried.
It’s most famous for being served with pollo a la brasa—Peruvian rotisserie chicken—but don’t stop there. We love using it as a drizzle on sheet pan meals like these sheet pan meatloaves with roasted potatoes and green beans. It brings a bright punch to any protein, whether it’s chicken, steak, tofu, or salmon.
Need a quick lunch idea? Spread Peruvian Green Aji Sauce on wraps, burgers, or sandwiches instead of mayo. Add it to a corn and tomato salad to elevate it into a more exciting side. Even breakfast gets better with a spoonful on scrambled eggs or hash browns.
Here are a few more ways we’ve used it:
- Topping for rice and grain bowls
- Dip for fries, roasted sweet potatoes, or tortilla chips
- Sauce base for pasta or noodles
- Mixed into leftover shredded chicken for tacos
It’s that finishing touch that turns simple into unforgettable. Once you make it, you’ll want it on everything.
Ways to Make It Your Own
Customizing Peruvian Green Aji Sauce to Fit Your Taste
One of the best things about Peruvian Green Aji Sauce is how forgiving and flexible it is. You can easily tweak the ingredients to fit your taste, diet, or what’s in your fridge—without losing the bold character that makes it so loved.
Want it milder? Use fewer peppers or swap jalapeños for poblanos. Prefer it tangier? Add more lime juice or a splash of vinegar. If you love creamy sauces, increase the mayo or yogurt. And for a dairy-free version, avocado adds great texture while keeping it plant-based.
We’ve even tried a smoky twist by blending in a bit of chipotle or roasted poblano—it changes the flavor profile but keeps the same addictive spirit. The sauce also thickens nicely when you add more cheese, or you can thin it out with a bit of water or extra olive oil for salad dressing.
The beauty of Peruvian Green Aji Sauce is that it welcomes your creativity.
From Meal Prep to Parties: When to Make It
This sauce isn’t just great for dinner—it shines during meal prep and entertaining. Make a big batch on Sunday, and you’ll have a flavorful topping all week long. Add it to roasted veggies like you’d serve with warm butternut squash farro salad or use it as a quick dip with easy black bean enchiladas.
For parties or family dinners, serve Peruvian Green Aji Sauce in a small bowl right alongside grilled meats or tacos. It adds a homemade touch and always gets people asking for the recipe. If you’re building a taco bar or rice bowl station, this is the kind of sauce that takes it from basic to bold—without adding any extra stress.
Make it once, and you’ll find new ways to use it every week.
Frequently Asked Questions
What is Peruvian green sauce made of?
Peruvian green sauce, or Peruvian Green Aji Sauce, is typically made with fresh cilantro, spicy peppers like aji amarillo or jalapeños, garlic, lime juice, olive oil, and a creamy base such as mayonnaise or Greek yogurt. Some versions include cheese like Parmesan for a richer flavor.
How long does Peruvian green sauce last in the fridge?
Stored in an airtight container, Peruvian Green Aji Sauce lasts about 5 to 7 days in the fridge. Always use a clean spoon to serve, and if it starts to smell sour or lose its vibrant color, it’s time to make a fresh batch.
What to serve with Peruvian green sauce?
This sauce pairs perfectly with grilled meats, roasted vegetables, rice bowls, sandwiches, fries, and eggs. Try it with recipes like sheet pan meatloaves or air fryer cajun potatoes for a bright, herby kick.
What is the green sauce called?
In Peru, the green sauce is known as aji verde, which translates to “green chili.” In English, it’s commonly referred to as Peruvian Green Aji Sauce, especially when served as a condiment with pollo a la brasa.
Conclusion
There’s something special about a sauce that brings everything together—and Peruvian Green Aji Sauce does just that. It’s bold, creamy, and full of personality. Whether you’re spooning it over grilled meat, adding a kick to your eggs, or giving life to leftovers, it never disappoints. We’ve made it a part of our weekly routine, and once you try it, I think you will too.
If this sauce brought something bright to your table, don’t forget to save it on Pinterest so it’s always just a click away. Pin it now and keep the flavor coming.
