Get ready to fall in love with Aji Verde (Peruvian Green Sauce), a vibrant and creamy condiment packed with zesty cilantro, jalapeño heat, and an irresistibly tangy kick. This flavorful sauce is the secret behind so many crave-worthy meals—drizzle it on grilled chicken, roasted potatoes, or even just a pile of fries, and watch everyone’s eyes light up. With its gorgeous green hue and bold, punchy flavor, you’ll want to put it on everything!
Ingredients You’ll Need
The beauty of Aji Verde (Peruvian Green Sauce) is in its simplicity. Each ingredient shines, contributing layers of flavor and that iconic green color—nothing fussy or hard to find, just a handful of fresh ingredients that meld into something magical.
- Fresh cilantro leaves (1 cup, packed): This is the backbone of the sauce, giving it a fresh, herbaceous flavor and a stunning color.
- Jalapeños (1–2, seeded for less heat): Bring just the right amount of kick—use more or keep the seeds in for extra fire.
- Garlic (2 cloves): Adds pungent depth and rounds out the other bold flavors.
- Mayonnaise (1/2 cup): Gives the sauce its signature creamy texture and richness.
- Sour cream (1/4 cup): Adds a touch of tang and balances the brightness of the lime and herbs; Greek yogurt works as a lighter swap.
- Fresh lime juice (2 tablespoons): Brings zippy acidity to wake everything up.
- Grated Parmesan cheese (2 tablespoons): Adds umami depth and just a hint of nuttiness—unexpected but essential.
- Olive oil (1 tablespoon): Adds silkiness and helps meld the flavors together.
- White vinegar (1 teaspoon): Provides a sharp bite that lifts all the other flavors.
- Salt to taste: The finishing touch that brings it all together; start with a pinch and adjust as needed.
How to Make Aji Verde (Peruvian Green Sauce)
Step 1: Prep Your Ingredients
Start by roughly chopping your cilantro, jalapeños, and garlic. Removing the jalapeño seeds will keep things mild, but if you love a sauce with a fiery personality, feel free to leave some in! Having everything ready to toss into the blender makes this process quick and fuss-free.
Step 2: Blend Until Smooth
Add cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, Parmesan cheese, olive oil, and vinegar to a blender or food processor. Pulse until everything comes together and the sauce is beautifully smooth and vibrantly green. Don’t be shy—blend a few extra seconds for that ultra-creamy texture that makes Aji Verde (Peruvian Green Sauce) so tempting!
Step 3: Taste and Adjust
Give your sauce a quick taste and sprinkle in some salt, blending and tasting as you go. You can even sneak in a bit more lime juice or an extra half jalapeño if you’re in the mood for more tang or heat. This is your personal touch, so make it perfect for your palate.
Step 4: Let the Flavors Mingle
Transfer your Aji Verde (Peruvian Green Sauce) to a jar or airtight container and pop it into the fridge for at least 30 minutes. This mini rest lets the flavors marry and intensifies the sauce’s punch—trust me, the patience pays off!
How to Serve Aji Verde (Peruvian Green Sauce)
Garnishes
Pour your gorgeous green sauce into a pretty bowl and garnish with a few extra cilantro leaves or a thin lime wheel. If you want to add extra zing, a sprinkle of fresh cracked pepper or a few jalapeño slices look beautiful and hint at the spicy goodness inside.
Side Dishes
Aji Verde (Peruvian Green Sauce) is the upgrade your roasted potatoes, grilled veggies, or rotisserie chicken never knew they needed. It’s sensational over steak, a natural companion to rotisserie chicken, and makes even basic rice or boiled eggs sing. Every scoop adds a fresh pop of flavor to whatever it touches.
Creative Ways to Present
Try swirling Aji Verde (Peruvian Green Sauce) over tacos for a vibrant, crowd-pleasing drizzle, or serve as a dip for crispy fries or empanadas. For parties, pour it into squeeze bottles and let guests customize their own plates—everyone gets in on the fun!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Aji Verde (Peruvian Green Sauce) into a clean, airtight jar and store it in the refrigerator. Thanks to its creamy base, it will keep fresh and punchy for up to five days—ready to add a splash of excitement to your snacks and meals all week long.
Freezing
While fresh is best for this sauce to keep its bold color and zesty flavor, you can freeze Aji Verde (Peruvian Green Sauce) if you have extra. Pour into a freezer-safe container, leaving a little space at the top, and freeze for up to one month. Just keep in mind, the texture may soften a bit after thawing, but the flavors will still shine!
Reheating
There’s really no need to reheat Aji Verde (Peruvian Green Sauce)—just give it a good stir after taking it out of the fridge or letting it thaw. If it’s been chilled or frozen and thickened up, a dash of olive oil or lime juice stirred in will loosen it up and bring it back to glory.
FAQs
How spicy is Aji Verde (Peruvian Green Sauce)?
The spiciness is totally up to you! Use one jalapeño for a mild kick, two for more heat, and remember that keeping the seeds in turns things up several notches. Want it even milder? Opt for a milder pepper or use fewer jalapeños.
Can I make Aji Verde (Peruvian Green Sauce) dairy-free?
Absolutely! Swap the mayonnaise and sour cream for vegan versions, or use all olive oil for a lighter, plant-based twist. The result will still be wonderfully creamy and delicious.
What’s the best way to use Aji Verde (Peruvian Green Sauce) besides as a dip?
The possibilities are endless! Spoon it over grilled fish, toss roasted veggies in it, or swirl it into rice bowls. It’s a game changer for sandwiches, burgers, and even as a punchy salad dressing.
How can I keep my sauce a vibrant green?
Fresh cilantro and a quick blend are your best friends—don’t overwork the sauce in the blender, and always refrigerate immediately. Add a splash more lime juice to preserve that dazzling color for days.
Can I make this ahead of time for a party?
Definitely! Aji Verde (Peruvian Green Sauce) actually tastes even better after a few hours in the fridge, so feel free to prepare it a day ahead. Just give it a stir before serving to restore its creamy consistency.
Final Thoughts
If you’re craving a sauce that makes every meal brighter, bolder, and more memorable, you can’t go wrong with Aji Verde (Peruvian Green Sauce). Whip up a batch and start drizzling—you’ll discover new favorites in every bite!
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Aji Verde (Peruvian Green Sauce) Recipe
- Prep Time: Peruvian Green Sauce: 10 minutes, Green Chili Chicken Enchiladas: 15 minutes
- Cook Time: Peruvian Green Sauce: 0 minutes, Green Chili Chicken Enchiladas: 30 minutes
- Total Time: Peruvian Green Sauce: 10 minutes, Green Chili Chicken Enchiladas: 45 minutes
- Yield: Peruvian Green Sauce: About 1 cup, Green Chili Chicken Enchiladas: 4 servings
- Category: Peruvian Green Sauce: Sauce, Green Chili Chicken Enchiladas: Main Course
- Method: Peruvian Green Sauce: Blending, Green Chili Chicken Enchiladas: Baking
- Cuisine: Peruvian, Mexican-American
- Diet: Non-Vegetarian
Description
Delight your taste buds with these flavorful and easy-to-make Peruvian Green Sauce and Green Chili Chicken Enchiladas. Perfect for adding a zesty kick to your meals.
Ingredients
Peruvian Green Sauce:
- 1 cup fresh cilantro leaves (packed)
- 1–2 fresh jalapeños (seeded for less heat)
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon white vinegar
- Salt to taste
Green Chili Chicken Enchiladas:
- 2 cups cooked shredded chicken
- 1 can (4 oz) diced green chilies
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 can (10 oz) green enchilada sauce
- 8 small flour or corn tortillas
- Chopped fresh cilantro for garnish (optional)
Instructions
- Peruvian Green Sauce: In a blender, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, Parmesan, olive oil, and vinegar. Blend until smooth. Adjust salt to taste. Refrigerate for 30 minutes.
- Green Chili Chicken Enchiladas: Preheat oven. Mix chicken, green chilies, sour cream, 1/2 cup cheese, cumin, salt, and pepper. Fill tortillas, roll up, place in dish. Pour sauce, top with cheese. Bake covered, then uncovered. Garnish with cilantro.
Notes
- For a spicier Peruvian sauce, leave jalapeño seeds or add an extra pepper. Substitute Greek yogurt for a lighter version.
- Use rotisserie chicken for quick enchiladas. Add onions or beans for more flavor. Can be frozen before baking.
Nutrition
- Serving Size: Peruvian Green Sauce: 2 tablespoons, Green Chili Chicken Enchiladas: 2 enchiladas
- Calories: Peruvian Green Sauce: 90, Green Chili Chicken Enchiladas: 420
- Sugar: Peruvian Green Sauce: 0g, Green Chili Chicken Enchiladas: 2g
- Sodium: Peruvian Green Sauce: 120mg, Green Chili Chicken Enchiladas: 670mg
- Fat: Peruvian Green Sauce: 9g, Green Chili Chicken Enchiladas: 22g
- Saturated Fat: Peruvian Green Sauce: 2g, Green Chili Chicken Enchiladas: 10g
- Unsaturated Fat: Peruvian Green Sauce: 6g, Green Chili Chicken Enchiladas: 10g
- Trans Fat: Peruvian Green Sauce: 0g, Green Chili Chicken Enchiladas: 0g
- Carbohydrates: Peruvian Green Sauce: 1g, Green Chili Chicken Enchiladas: 25g
- Fiber: Peruvian Green Sauce: 0g, Green Chili Chicken Enchiladas: 3g
- Protein: Peruvian Green Sauce: 1g, Green Chili Chicken Enchiladas: 30g
- Cholesterol: Peruvian Green Sauce: 5mg, Green Chili Chicken Enchiladas: 80mg
