Peruvian Green Sauce

Peruvian Green Sauce

A creamy, herb-packed condiment with a sharp jalapeño kick, blended smooth in minutes.

Total 10 min Makes 16 oz Calories 90/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

This vibrant Peruvian-style green sauce, known as aji verde, blends fresh cilantro, jalapeños, and lime with mayonnaise and queso fresco for a tangy, slightly spicy finish. It's the classic drizzle for grilled chicken and pollo a la brasa, but works equally well on fries, grilled vegetables, or sandwiches. The sauce comes together quickly in a blender and keeps well refrigerated for several days.

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup queso fresco, crumbled
  • 2 cups fresh cilantro leaves, loosely packed
  • 2 jalapeño peppers, seeded and chopped
  • 2 cloves garlic
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons water, as needed to thin

Method

  1. Combine the mayonnaise, queso fresco, cilantro, jalapeños, garlic, lime juice, olive oil, cumin, and salt in a blender.

  2. Blend on high speed until completely smooth and bright green, scraping down the sides as needed, about 1 to 2 minutes.

  3. Add water, 1 tablespoon at a time, and blend briefly to reach a pourable, drizzling consistency.

  4. Taste and adjust salt, lime juice, or jalapeño to preference.

  5. Transfer to a jar or airtight container and refrigerate at least 30 minutes to let the flavors meld before serving.

Rate this recipe

★ 4.2 (1)

Peruvian Green Sauce

This vibrant Peruvian-style green sauce, known as aji verde, blends fresh cilantro, jalapeños, and lime with mayonnaise and queso fresco for a tangy, slightly spicy finish. It's the classic drizzle for grilled chicken and pollo a la brasa, but works equally well on fries, grilled vegetables, or sandwiches. The sauce comes together quickly in a blender and keeps well refrigerated for several days.

10 min 16 oz 90 cal

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup queso fresco, crumbled
  • 2 cups fresh cilantro leaves, loosely packed
  • 2 jalapeño peppers, seeded and chopped
  • 2 cloves garlic
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons water, as needed to thin

Method

  1. 1

    Combine the mayonnaise, queso fresco, cilantro, jalapeños, garlic, lime juice, olive oil, cumin, and salt in a blender.

  2. 2

    Blend on high speed until completely smooth and bright green, scraping down the sides as needed, about 1 to 2 minutes.

  3. 3

    Add water, 1 tablespoon at a time, and blend briefly to reach a pourable, drizzling consistency.

  4. 4

    Taste and adjust salt, lime juice, or jalapeño to preference.

  5. 5

    Transfer to a jar or airtight container and refrigerate at least 30 minutes to let the flavors meld before serving.