Authentic Peruvian Green Sauce: Aji Verde

Sauces, Rubs, and Marinades

Origin: Peruvian, South American

I was first introduced to this Peruvian style green sauce at Pip Pio in New York City. This Aji Amarillo and cilantro based sauce was served up with some of the best roasted Peruvian chicken in the city. Over the years I learned how easy it was to make authentic Pio Pio Green sauce at home. Give this east Aji Verde sauce a try and I am sure you will be hooked like we are.

Making Authentic Aji Verde Sauce at Home

To make this Peruvian cilantro sauce you will need aioli (or mayonnaise), jalapenos, garlic, lime juice, green onions, cilantro, Aji Amarillo paste, and Huacatay paste.

What is Aji Amarillo Paste?

Aji Amarillo paste is a paste made from Peruvian yellow peppers. Aji Amarillo chilis are considered one of the Holy Trinity of Peruvian cooking along with red onion and garlic. While finding Aji Amarillo chilis can be challenging outside of South America, Aji Amarillo paste can frequently be found at Latin markets, or easily ordered online. Aji Amarillo peppers are considered a spicy chili with a fruity taste. Heat wise they typically range from 30,000-50,000 Scoville units, which puts their heat on par with serrano chilis. We have found Aji Amarillo paste to be mildly spicy when compared to the fresh chilis.

What is Huacatay Paste?

Huacatay paste is a Peruvian paste made from black mint. This black mint paste is another staple of Peruvian cooking and can be found in a number of classic Peruvian dishes such as salsas, soups, stews, and Peruvian pollada. Huacatay is actually a member of the marigold family. Huacatay paste can also be purchased from Amazon. In a pinch, equal parts of mint and cilantro leaves may be used as a substitute for Huacatay, though it is not an exact match.

Prepare the Aioli

For this authentic Aji Verde Sauce we typically make our Aioli from scratch. It is super easy, and a lot better than store bought. If you are short on time, or motivation, you can use store bought Aioli or even substitute mayonnaise with a clove of minced garlic, but the fresh aioli is well worth the 5 minutes of effort.

Finely chop the peppers, garlic, and seasonings

In a food processor, combine 2 jalapenos, 1 garlic clove, ¼ teaspoon each of salt and pepper and 2 green onions. Pulse to a fine chop. You want them chopped as finely as possible, so you may need to scrape the sides of the food processor bowl between pulsing.

Add the liquids, cilantro, and pastes to the Peruvian Cilantro Sauce

Next, add in 1 teaspoon fresh lime juice, 1 tablespoon of Aji Amarillo, 1 teaspoon of Huacatay, 1 tablespoon of olive oil, and 1 cup of cilantro. Pulse again to combine.

Finishing the Authentic Peruvian Green Sauce Recipe

Finally, in a small bowl, combine the mixture from the food processor with about ½ cup of aioli and whisk well to combine. Refrigerate until ready to serve. Use the authentic Peruvian Aji verde sauce within 7 days.

Looking for more great DIY sauces and seasoning? Be sure to try some of our other homemade sauces, seasonings and rubs:

• Zesty Pizza Sauce
• Best Alabama White BBQ Sauce
• Malbec Sauce For Steak
• Easy Chimichurri Recipe
• Quick and Easy Burger Seasoning
• Ancho Espresso Steak Rub
• Best Homemade Cajun Seasoning
• Ajvar Balkan Relish

What to serve with Authentic Peruvian Green Sauce

Use this Peruvian Green Sauce for chicken, like our Pollo a la Brasa. The brasa green sauce also works great with other poultry, like smoked turkey. Aji verde is also the perfect dipping sauce for Peruvian Anticuchos de Pollo: Peruvian Chicken Skewers or beef skewers.

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📖 Recipe

Aji Verde: Peruvian Green Sauce

Carne Diem Culinary

Aji Verde is the most famous of the Peruvian condiments. Loaded with flavor from Aji Amarillo, jalapenos, and cilantro you will want to use this Peruvian Green sauce on all of your grilled and roasted meats.

5 from 4 votes

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Sauce

Cuisine Peruvian, South American

Servings 8

Calories 85 kcal

Equipment

• food processor

Ingredients

  

1x2x3x

• ½ cup Aioli
• 2 Jalapenos
• 1 clove Garlic
• 1 teaspoon Lime Juice
• 1 Tablespoon Aji Amarillo
• 1 teaspoon Huacatay black mint
• 1 Tablespoon Olive Oil
• 1 cup Cilantro
• ¼ teaspoon Salt
• ¼ teaspoon Black Pepper
• 2 Green Onions

Instructions

 

• Prepare a recipe for aioli. If you do not want to make the aioli from scratch you can substitute mayonnaise with a clove of minced garlic, but the fresh aioli is well worth the 5 minutes of effort.
• In a food processor, combine 2 jalapenos, 1 garlic clove, ¼ teaspoon each of salt and pepper and 2 green onions. Pulse to a fine chop.
• Next, add in 1 teaspoon fresh lime juice, 1 tablespoon of Aji Amarillo, 1 teaspoon of Huacatay, 1 tablespoon of olive oil, and 1 cup of cilantro. Pulse again to combine.
• Finally, in a small bowl, combine the mixture from the food processor with about ½ cup of aioli and whisk well to combine. Refrigerate until ready to serve.

Nutrition

Calories: 85kcalCarbohydrates: 3gProtein: 0.2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 215mgPotassium: 36mgFiber: 0.3gSugar: 0.3gVitamin A: 235IUVitamin C: 8mgCalcium: 5mgIron: 0.1mg

Keyword Aioli, Aji amarillo, Cilantro, garlic, Huacatay, jalapeno, Key Lime

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