Ají verde is the bright, creamy green sauce served alongside Peru’s famous rotisserie chicken (pollo a la brasa). Blended with cilantro, hot peppers, lime and a little cheese, it’s fresh, tangy and spicy, and once you try it you’ll want it on everything from fries to grilled steak.
Prep: 10 min
Cook: 0 min
Total: 10 min
Yield: about 1 1/2 cups
Ingredients
- 1 large bunch fresh cilantro (about 2 cups packed, tender stems included)
- 2 jalapeños, roughly chopped (remove the seeds for a milder sauce)
- 1–2 tablespoons ají amarillo paste (optional, for authentic flavor)
- 2 cloves garlic
- 1/2 cup (120 g) mayonnaise
- 1/3 cup (35 g) crumbled queso fresco or grated Parmesan
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt, plus more to taste
- Black pepper, to taste
- 1–2 tablespoons water, if needed
Instructions
- Add the cilantro, jalapeños, ají amarillo paste (if using) and garlic to a blender or food processor.
- Add the mayonnaise, cheese, lime juice, olive oil, salt and pepper.
- Blend until completely smooth and creamy, about 1 minute, scraping down the sides as needed.
- If the sauce is too thick, add water a tablespoon at a time until it reaches a pourable consistency.
- Taste and adjust with more salt, lime or jalapeño.
- Transfer to a jar and chill for at least 30 minutes to let the flavors come together.
How to Serve Ají Verde
- Classic: with Peruvian roast chicken and fries.
- As a dip for roasted potatoes, plantain chips or vegetables.
- As a dressing for grain bowls, tacos or grilled fish.
- Storage: keeps in an airtight jar in the fridge for up to 5 days.