Peruvian Green Sauce is a jalapeno, cilantro, garlic lover's delight! I really must say this is WAY BETTER than ketchup! I eat it on everything!
Peruvian green sauce is my go to favorite sauce. Loaded with lots of my most loved ingredients; this is way better than ketchup.
I don't know if it's the tanginess of the lime juice, the spice of the peppers, or the herbiness of the cilantro, but this green sauce is amazing.
I do love this Comeback sauce too, so maybe you should do a taste test!
Table of contents
Why I Adore Aji Verde
Aji verde is what this Peruvian green sauce is called in Peru.
I love cilantro and garlic and of course jalapenos, so this sauce really hit a homerun for me.
What to eat with this green Peruvian sauce?
Any sauce that is so versatile is a winner and this green Peruvian sauce is perfect on Peruvian grilled chicken or other grilled meat or even for dipping French fries or roasted potatoes.
This Peruvian green sauce recipe is also superb for spreading on sandwiches or for dipping veggies.
Dip taquitos in it. Perfect for nachos. Drizzled on rice. Or just on a spoon.
Peruvian green sauce is perfect on fish, and scrambled or fried eggs. Spoon it on tacos or quesadillas, and even hotdogs.
It seems every one who tries this likes it!
FAQ's
Traditionally this green pepper sauce is made with aji peppers which are yellow, and much spicier than jalapenos. Rather than cilantro, Peruvians use huacatay, which is a complex herb known as black mint that has undertones of marigold, basil, tarragon and cilantro.
Yes. Do not confuse this green sauce with Mexican tomatillo sauce. They are different. And that being said, this sauce probably tastes quite different than the authentic version, but it is still amazing!
Ingredients and Additions for Aji Verde Recipe
Whole jalapeño chiles, (If you want a spicier sauce leave the seeds and veins in!) You may also make this with Serrano's which will give you a picier sauce.
Fresh cilantro leaves
Garlic because everything is better with garlic
Mayonnaise - I prefer Hellman's or Blue Ribbon
Sour cream
Fresh lime juice
White vinegar
Kosher salt and freshly ground black pepper
Extra virgin olive oil - if you prefer more of a dip than leave the olive oil out
Other Additions? I've seen recipes that use scallion and add queso fresco cheese. Next time I make Peruvian green sauce I am going to try these!
How To Make Peruvian Chicken Green Sauce
Have a blender?
Dump all the ingredients in except for the oil.
Blend on high and then slowly drizzle in the oil until it reaches the consistency you want.
It's that easy!
Purists dispute this Aji Verde recipe isn't the real thing. I agree!
I've never had the real thing, because I've never been to Peru.
After serious research, I've decided that every home cook must have there own version.
So here goes: Yes, I know jalapenos are not a Peruvian pepper. But in Denver we can't get Peruvian peppers, so jalapenos or serranos will have to do.
I did find aji paste in the grocery, so if you'd like to amp up the spice, just add a spoonful to this recipe.
However, I love this simple green sauce as is.
I did not name this. Originally, I found this simple recipe on Serious Eats and I trust them!
Sour cream or mayonnaise? There appears to be a conflict there also. Seems there are conflicts everywhere these days!
But green sauce it is, and in this case jalapenos are it!
This green sauce is not thick. It is a drizzling sauce that is perfect for dipping.
Peruvian green sauce should be proud of its name. It is a good name. Just like it is a good sauce.
This is not a bright green sauce. Maybe a more timid green, but it is a happy green, none the less.
Deciding to make Peruvian chicken, was a no brainer because, it really does go perfect with this aji verde sauce.
And the Peruvian chicken? Well, it was divine. Rubbing it with a hearty spice mixture and then slowly grilling it with a touch of smoke just made for the best chicken.
Not sure if it is an authentic Peruvian recipe, but it was delish!
We found that there was just the right amount of spice in this. Not to spicy, but just enough.
However, the heat of the sauce is determined by how many seeds you leave in the jalapenos. Deseeding the jalapenos and removing the veins of the pepper cuts down on the heat.
Don't get this sauce confused with a Mexican green sauce, which contains tomatillos.
Peruvian Green Sauce is one of the most popular recipes here at TIHIC.
(Back to 2014)
The last week has been a blur. It took awhile to get things back to "normal" after coming home to paint dust and splatter.
I cleaned each and every cabinet out and was happy with my work.
Yes, I still have the refrigerator to do, but cabinets that haven't been cleaned inside in years, are finally clean again.
No sooner had I finished, than Manservant came up the steps, announcing that Alex was coming home tomorrow.
Which meant cleaning the rest of the house... Not that Alex would care, but it needed to get done. After all, Alex needs clean spaces to dump all his stuff!
Alex has a way of making each room know he's home. The laundry room held his clothes. The kitchen his jacket and computer.
Then the den held his computer. Then Zoe's room held him.
He is still mattress-less in his room, because that is with him in Vail, until he brings it back.
Of course the bathroom did double duty and held his clothes, clean and dirty. Things sure have a way of filling up when he is around.
Finally he has a date for heading to China. All I can say is "Get ready China, because here he comes!" July 8th will find me shedding tears.
So, after hopefully taking the beginning sommelier course in May (which he is wait listed for), he will finally be taking his show on the road; whatever that show may be.
He plans to study more and hopefully find some work in the wine business in Shanghai.
I know he'll be working hard to get ready to go, after spending time in Moab, with a week of rafting and skiing. Right, honey?
So with Alex around we had an exciting Friday night. We started at The Source- a somewhat new happening spot in Denver.
We went early, which was a good thing, and managed to partake of the weekly drink at The Proper Pour- a perfectly curated boutique wine/liquor shop that is there. (Unfortunately they are no longer there.) They were mixing Negronis, and not having had one before, I didn't want to miss out.
Manservant had a Negroni made with tequila and it was quite drinkable, I must say. (Manservant loved their tequila selection.)
I had the classic and enjoyed that, too. If you are in Denver, it is a great store. We bought some tequila and the makings for our own. Negronis.
From there we walked next door to the Belgian brewery that specialized in sour beers. I thought Alex might lose it when I asked why they were called sour beers.
Well, I just wanted the scoop. And no, they weren't all that sour.
So it wasn't a dumb question, and someone once told me there are no dumb questions. We had a good sampling and then it was over to La Comida (Closed) for tacos and Margaritas.
Yes'm, they are good. And they also have gorditas and quesadillas. And brunch... but we didn't stay THAT long.
It is kind of embarrassing to say, but we still needed dessert. Voodoo doughnuts arrived from Portland awhile ago, and I have always wanted to see what the fuss was about.
After circling like hawks to find a parking spot, Manservant dropped us off.
It was only 7:30 and there was already a line. I gave strict instructions to Manservant to find a legal parking spot, because on this part of Colfax, the tow trucks are like vultures.
Welcome to Denver. Yes it is kind of sickening and over the top, but towers prey on cars and you.
Well, there was definitely voodoo in the air because after we snagged the doughnuts and Manservant was leading us back to the car, he spots a tow truck.
And yes, the tow truck was towing the truck that was hiding our car.
Two helpless sobbing girls didn't stop the vultures from preying. I felt Manservant's heart skip a beat as he got into our car and drove us away.
OK, he says, there weren't any signs at that exact space. Ah, but there were "no parking signs" in the lot, I said. Not the best listener, my Manservant.
The doughnuts? Yes, they were divine. With plenty of flavors to try, we left some to sample for the next time we go back!
The guy at the checkout counter explained all the varieties to us, before he tells us about the Arnold Palmer. Some kind of lemon and tea thing.
Sure enough, that is what Manservant wants and then he assures us that this is what all the dads order.
He threw in an extra mango filled doughnut that was great, but I preferred the cruller with chocolate, peanut butter and bananas. Next time more chocolate!
And I love anything in the cute pink box!
But not quite as much as I love this Peruvian green sauce!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Peruvian Green Sauce
- Prep Time: 15 Minutes
- Total Time: 15 Minutes
- Yield: about 1 cup 1x
- Category: Sauce
- Method: Food Processor
- Cuisine: Peruvian
Description
Peruvian Green Sauce is a jalapeno, cilantro, garlic lover's delight! I really must say this is WAY BETTER than ketchup! I eat it on everything!
Ingredients
3 whole jalapeño chiles, (If you want a spicier sauce leave the seeds in!)
1 cup fresh cilantro leaves
2 medium cloves garlic
½ cup mayonnaise
¼ cup sour cream
2 teaspoons fresh juice from 1 lime
1 teaspoon distilled white vinegar
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Instructions
Combine all ingredients in a food processor or blender, except for the olive oil.
Blend, while pulsing and scraping down sides of bowl, until fully processed.
With machine going, drizzle in olive oil to form an emulsion similar to mayonnaise. This will thicken upon being refrigerated, but is still not as thick as mayonnaise.
This should become a staple in your kitchen. It is THAT good!
Notes
Thanks Serious Eats!
Still Hungry?
Chili and Coconut Chicken Peruvian Style
Rock'n Robin says
Just made this & it's half gone. We're usually vegan but a guest left her mayo. Didn't have sour cream so made some "cashew sour cream". Turned out fantastic. This is my first time on your site. Found you on Pinterest. I'm looking forward to trying more of your recipes. Thanks so much! YUM!!! It's a keeper 🙂
Abbe says
Thanks so much for the nice comment Robin. So glad you came up with a creative way to make it! You reminded me that I should make another batch soon!
Karen says
I just made it, it came out delicious, I put it on top of taco carnitas. Thanks for the recipe!
Abbe says
I have some in the fridge right now. So glad you like it. We use it on anything we can!
Karen (Back Road Journal) says
I don't think it matters what it is called, it not only sounds delicious, its color is gorgeous.
Amy (Savory Moments) says
I love the flavors and color of this green sauce! It has a great balance of flavors and would be so good on vegetables, chicken, fish, salads, and more!
2pots2cook says
Peruvian cuisine is one of the best ! Everything so amazing ...... I guess that's why Peruvians have smile on their faces all the time 🙂 Thank you Abbe !
Pam says
This looks great, love the color of it. I'm not a fan of cilantro at all, maybe substitute parsley? One of our sons was in Portland right before the pandemic and brought back Voodoo's. OMG! Good thing I don't live there! No doughnuts like that here in this neck of the woods. Sounds like you have a busy house! Take care
Healthy World Cuisine says
We would want to slather this green sauce on everything too! Spicy, savory, sour and sublime! Yum. Might have to try this on grilled fish! Wishing you a super weekend ahead. Take Care
Jeff the Chef says
I for one am not going to fret over your choice of pepper. Indeed, if it were me, I'd use a red bell pepper, and then call the resultant pink sauce "green." Let's see how the haters like that!
Merryn says
This is a seriously good sauce. I just happen to have cilantro and jalapenos growing so this will be delightful to whizz together. Such a wonderful idea, thank you.
Abbe Odenwalder says
Enjoy Merryn. Those are great things to have in the garden! Salsa is like ketchup around here!
Ginger Juice says
I read this post a few days ago, bookmarked this page for the recipe and finally made it last night. All I can say is it is absolutely amazing.
Abbe Odenwalder says
Hey Ginger Juice! You made my day! Thanks so much. It does really rock!
Two Healthy Kitchens says
I've had such a lovely time this morning, catching up on your blog - and I stumbled across this gem, along with so many of your newer recipes. Oh, Abbe - yum! I went to Peru about 15 years ago, before the twins were born, as part of a faculty trip for the private school I worked for at that time. The food (which now is starting to be a bit of an international culinary superstar) is truly interesting and so delicious! This take on green sauce is such a great one to try - super easy, and full of great flavors! Thanks for sharing this! 😀 ~Shelley
fromthebartolinikitchens.com says
Voodoo donuts is one place I hope doesn't cross the Mississippi. They sound all too good and I don't need to become a regular at a donut shop. Nice that you all spent such a great evening together and I hope Alex can join you for the class. This green sauce does sound good, Abbe, even if I have to ditch the cilantro. 😉
Cathleen says
I am drooling over those doughnuts!!
Carol at Wild Goose Tea says
First off, I had Voodoo doughnuts when I was in Portland in November. They are awesome. I had no idea they had franchized. As the French say, it's all in the sauce. So having one more original sauce in your back pocket---well actually that would be pretty messy----I can't help it, I am actually chuckling at that---is a plus. I can't get over the color. Gorgeous.
Ansh says
When you spoke about Alex, I thought that If I were to write about my daughter it would be the same. She also has a way of letting the whole house know that she is back. Every inch of space knows her by the belongings she leaves behind.
But then I also know that I will miss it when she leaves home.
We have something similar to this peruvian sauce in Indian cuisine. This looks rich and creamy. I would use it on everything too.
Lea Ann (Cooking On The Ranch) says
That's quite the Denver outing. Lots of places I'd love to go. Where are you taking the Sommelier class? The Peruvian sauce sounds fabulous ... what do you do with it?
Liz Berg says
I feel the same way when Nick returns home...shoes to trip over, double the laundry!
Your Peruvian green sauce sounds amazing...I'm going to wait on your next post then give it a try.
Amy (Savory Moments) says
I've seen Vodoo Doughnuts on TV before and have been intrigued by all their interesting flavors and combinations. Your sauce looks delicious - so vibrant and green!
Sharon D says
Ooo....the green sauce looks really good. The doughnuts look equally amazing. I've never seen such good-looking doughnuts. Not where I live!
I'm looking forward to reading your next post, on the chicken. It sounds really yummy!
Shirley Tay says
Voodoo doughnuts? That's such an interesting name! What a way to go "green", Abbe! Have a wonderful weekend!
Laura Dembowski says
I'm sure your son will have a wonderful time in China. I have always wanted to try Voodoo doughnuts. Will you send me some please 😀
Nazneen Hamilton says
I've been wanting to go The Source, just haven't made it there yet. As for Voodoo, I didn't like them. Just seems like donuts with a bunch of cereal on tops even the kids weren't thrilled by them and we ended up pitching some of them. So yeah, I won't be waiting in line for any.
Well, after Alex leaves you are more than welcome to chill with me and take your mind off things 🙂
This Peruvian sauce looks marvellous. We have something similar in Indian cooking but we don't use mayo or sour cream, just some yoghurt. It is divine 🙂
Karen Harris says
We have been spring cleaning non-stop around here in preparation for putting the house on the market. I can only say I wish we would have cleaned and cleared so well much earlier so we could have enjoyed it much longer. What a nice night with your guys! Sounds perfect to me. I haven't been to Voodoo Donuts either but now you have me curious. I will however love to make this sauce very soon.
Abbe Odenwalder says
I don't deal well with clutter and stuff. My brain goes crazy if the house seems overwhelming. Weird, I know! Let me know if you find something close to here. Our neighbors house just went up for sale. I love exploring and finding new places, Karen!
Kitchen Riffs says
Glad you had a nice visit with Alex! Sounds like a terrific time. Voodoo sounds like a great place. And that green sauce sounds simply wonderful. Good dish, fun post -- thanks.
Abbe Odenwalder says
Voodoo is an entity unto itself. Quite a unique place in a very interesting area. Perfect for people watching! Thanks, John!
Angie Schneider says
Love cilantro! The sauce sounds and looks great, Abbe. I would love a bite of those awesome donuts too. They look too good!
Have fun in China, Alex.
Abbe Odenwalder says
Thanks, Angie. I must say that this sauce will become a regular in my kitchen. The perfect cilantro/spicy touch. Not too heavy and just the right amount of something extra AND it is way better than ketchup!
Barb | Creative Culinary says
My daughter leaves tomorrow for Vegas; I say we need to make a trip to Voodoo when your son leaves and either cry us a river or at the very least have a half dozen donuts. You in?
I have some Orgeat syrup; now trying to remember what I used it for; maybe your discovery will remind me?
Clean house feels good huh? Can't wait to see what you end up doing with all this energy!
Abbe Odenwalder says
We have to wait that long? Orgeat syrup is often used in Mai Tai's. This syrup is handmade and I could just drink it out of the bottle! But i don't plan on using it in a MaiTai! Energy for this weekend goes to yardwork. Zoe will be home for a few days in three weeks!