Aji Verde (Peruvian Green Sauce)
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Updated Feb 09, 2026, Published May 06, 2024
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Aji Verde (Peruvian Green Sauce) is a bright, spicy Peruvian condiment that uses hucatay paste, aji amarillo and cilantro leaves. Serve it with pollo a la brasa, yucca fries, lomo saltado or simply roasted veggies–the possibilities are endless!
Aji Verde (Peruvian Green Sauce) is a hot sauce that I LOVE SO MUCH! If youโve ever gone to a place that serves Pollo a la Brasa, it will look familiar to you. Itโs usually kept in squeeze bottles on every table. You dip your yucca fries it, you douse the chicken with itโฆand then you start sweating because itโs SO spicy. And yet, you canโt stop eating it.
Itโs addicting! This sauce is SO good. It does require two ingredients that used to be harder to find. But they’re not absolutely required.
Ingredients You’ll Need to Make Aji Verde (Peruvian Green Sauce)
- Cilantro. Traditionally, huacatay is used here. But since most of us don’t have access to huacatay, cilantro is our best bet!
- Mayonnaise. Adds creaminess and richness.
- Queso Fresco. This will add the delicious creaminess to this sauce.
- Serrano Peppers. This is not traditional, but it’s what I know most of us can find.
- Aji Amarillo Paste. This ingredient is optional. But I think it’s worth the extra effort to go to a Latin market and pick it up. It’s super flavorful.
For the rest of the ingredients, please see the recipe index card below!
How to Make Aji Verde (Peruvian Green Sauce)
Making Aji Verde could not be simpler. A high-powered blender helps a lot with getting this sauce to a super smooth texture.
- Add all of the ingredients to a blender.
- Blend for about a minute or until smooth.
- Transfer to an airtight container or squeeze bottle.
Tips and Tricks
- Add the liquids (mayo, olive oil, and lime juice) to the bottom of the blender first, and then layer the solid ingredients on top. I find that it blends better this way.
- If you have a super high-powered blender such as a Vitamix or Ninja, etc, it can process a lot of the stems. If you don’t, I suggest using only cilantro leaves.
- To make this Whole 30, eliminate the cheese and replace it with a bit more Whole 30 compliant mayonnaise.
Recipe FAQs
Aji amarillo is a yellow pepper indigenous to the Peruvian Andes. It’s a mild-flavored pepper that is a bit sweet and delicious. They’re quite difficult to find fresh peppers in the United States. I like to use the paste, though it’s not a requirement for this recipe. It does add a nice lovely flavor and heat.
More Peruvian Recipes
If you tried this Aji Verde Recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Aji Verde Recipe (Peruvian Green Sauce)
Equipment
- 1 blender
Ingredients
- 1 whole lime, juiced
- 2 tablespoons olive oil
- 1/2 cup good-quality mayonnaise, (such as Hellmann's)
- 3 ounces queso fresco or blanco
- 2 serrano peppers, ends trimmed
- 1 bunch cilantro, with the leaves removed and stems discarded*
- 4 garlic cloves, peeled
- 2 green onions, ends trimmed and roughly chopped
- 1 tablespoon aji amarillo paste, (optional)
- 1/4 teaspoon kosher salt
Instructions
- To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth.ย At first the cilantro leaves won't be totally smooth, but keep the blender running and it will eventually become cohesive and smooth.
- Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.ย
Notes
- If you have a super high-powered blender such as a Vitamix or Ninja, etc, it can process a lot of the stems. If you don’t, I suggest using only cilantro leaves.ย
- Add the liquids to the bottom of the blender and then add the cilantro on top. It helps combine all of the ingredients easily.ย
- To make this Whole 30, eliminate the cheese and replace it with a bit more Whole 30 compliant mayonnaise.ย
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Iโm confused about everyone asking about huacatay and I donโt see that in the recipe? Can someone enlighten me on this?
Absolutely delicious! Itโs a perfect compliment to many dishes.
Love to hear this!
There are no Peruvian restaurants in Cedar City, UT. So we’ve been looking for a perfect Aji Verde recipe. I followed this exactly, and it is as good as we’ve had anywhere. I couldn’t find Serrano peppers, so I substituted two large Jalapenos. I also used a heaping tablespoon of Aji Amarillo. (no Huacatay – hard to find here). It is great. My wife went to Lima for a week, and she says this is better than locals.
We’re so happy. Use this on almost everything…eggs, tamales, chicken We cooked yeast rolls and Saltado de Pollo, and nearly used the whole bottle we made. It is now my go-to recipe for Aji Verde. Thank you!
How much huatacay paste do you use?
2 teaspoons!
I have been making your recipe for years. Absolutel go to. Have it down to perfection. My Peruvian ancestors would be so proud ๐ One thing, can you please tell me the measurement of the black mint? Thanks so much!!!!
Do you remove the seeds from inside the Serrano peppers?? I love the Aji verde!!
i personally don’t! but that’s a personal preference.
Hi! How much huacatay paste is called for? Thanks!
I’ve been using this recipe for a while
Now but I don’t see the measurement for the Huacatay now. I can’t remember how much I need to add. Please help thank you!