Peruvian Green Sauce (Aji Verde) For Putting On Everything
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The Green Sauce I Keep Finding Excuses To Use
This sauce is one of those things I make once and then keep finding excuses to put on everything. It comes together so fast, I don’t even think about it anymore. Everything goes straight into the blender and that’s it. I love that it uses ingredients I usually already have, because once it’s in the fridge, it ends up on whatever we’re eating. Chicken, steak, roasted veggies, eggs, fries, pizza… I’ve tried it all. It’s bold, fresh, and somehow makes even the simplest meals better with almost no effort.
Greek yogurt and a little mayonnaise make the base creamy without feeling heavy, lime juice brightens everything up, and jalapeño adds gentle heat that you can scale to your comfort level. Cilantro, green onion, garlic, and black pepper pull the whole thing into that classic Peruvian-style green sauce that tastes like it came from a takeout container in the best way.
Here is how it all comes together:
- Add Greek yogurt, mayo, jalapeño, lime juice, green onions, garlic, cilantro, salt, and pepper to a blender or food processor
- Blend until completely smooth, scraping down the sides as needed
- Taste and bump up the lime or salt if you want more brightness
- Chill in the fridge for 20 to 30 minutes so the flavors settle in
The texture lands right in that sweet spot where it is thick enough to dollop on grilled chicken or roasted potatoes but still loose enough to drizzle over bowls and salads. Chilling is optional, but it really does help the flavors meld and lets the garlic and jalapeño mellow into the yogurt.
You can spoon this over roasted chicken, or go all in and pair it with my Peruvian Chicken With Green Sauce. It is also great on tacos, grain bowls, breakfast potatoes, grilled vegetables, and pretty much anything that could use a punchy, fresh, creamy element.
Peruvian Green Sauce (Aji Verde)
Equipment
- Food processor or high-speed blender
- Measuring cups and spoons
- Knife
- Storage container with lid
Ingredients
- ¾ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 jalapeño seeds removed for less heat
- 1½ tablespoons fresh lime juice
- 2 green onions green parts only
- 1 garlic clove
- 1 cup fresh cilantro
- Pinch of salt
- Pinch of black pepper
Instructions
- Add the Greek yogurt, mayonnaise, jalapeño, lime juice, green onions, garlic, cilantro, salt, and pepper to a food processor or blender.
- Blend until completely smooth, scraping down the sides as needed.
- Taste and adjust seasoning if needed, adding more lime juice or salt to preference.
- Transfer the sauce to a container and refrigerate until ready to use.
Notes
- Chilling the sauce for 20–30 minutes helps the flavors come together.
- For more heat, leave some or all of the jalapeño seeds.
- This sauce keeps well in the refrigerator for up to 4 days.