Ají Verde • Spicy Peruvian Green Sauce
As I mentioned on my Peruvian Grilled Chicken blog, when I was living in Toronto, I went to Paracas Peruvian restaurant 🍴 a few times, located on St. Clair Avenue. This is when I came across this bright, vibrant, and delicious sauce… Ají Verde which is a spicy Peruvian green sauce!
This condiment is so tasty! With a nice balance of fresh herbs, citrus 🍋, and a little kick in the background, this rich and creamy sauce is a great recipe to have on hand. It can be served alongside grilled or roasted chicken, also called Pollo a la Brasa.
This is my version of this lovely Peruvian sauce. An authentic Ají Verde is made with huacatay, a leafy Andean herb 🌿 known as black mint. Instead, I’m using cilantro. In the past, I tried a small amount of regular mint, but it took over the flavor of the sauce. I’ve never used it again.
The same applies when it comes to another component when making the sauce: ají amarillo paste. I use my version of this particular ingredient. Not having access to ají amarillo peppers, I mimic the taste using a blend of habanero pepper and orange bell pepper along with salt 🧂 and oil.
Jalapeño pepper goes in, but because there’s ají amarillo paste in it as well, I make sure the pepper is seeded and that there are no ribs on it. The heat is well balanced without being insanely fiery 🧯 that numbs my taste buds.
This quick and easy South American sauce is versatile. Besides being the perfect pairing with Pollo a la Brasa, it can be drizzled over tacos 🌮 or empanadas, rice, eggs, or as a dip for French fries and yucca. David and I also enjoy it over fried or grilled fish.
This bold and colorful spicy green sauce is truly a must-try! It takes just 5 minutes ⏳ to make, and here’s your Ají Verde ready to be used as a topping or to enhance other proteins. This condiment has a rich, creamy, and velvety texture that you’ll become addicted to, as I did!
Bon Appétit! 🍽
Here are more great sauce recipes for you to try… 😀
– Polynesian BBQ Sauce
– Cherry Port Sauce
– Sweet Chili Lime Sauce
– Soubise Sauce
– Steak au Poivre (Steak with Peppercorn Sauce)
– Spicy Strawberry Orange Sauce
– Classic Mushroom Sauce
– Sauce Robert
– Romesco Sauce
– Hollandaise Sauce
and for even more comdiment recipes 🥣, click on this link… Recipe Category • Condiments
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Ají Verde • Spicy Green Sauce
Hover to scale
Ingredients
- ½ cup mayonnaise see Recipe
- ¼ cup sour cream
- ¾ cup cilantro tips & tricks
- 1 large jalapeño pepper, seeded, and ribs removed
- 2 large cloves garlic, roughly chopped
- 1 tbsp. ají amarillo paste Footnote
- 1 tbsp. lime juice tips & tricks
- ground Himalayan pink salt, to taste
- freshly ground mixed peppercorns, to taste
Directions
- In the jar of a blender, add all the ingredients, put the lid on, and process until the mixture is perfectly smooth and creamy.
- Scoop the sauce into a container, cover, and transfer to the fridge for at least 2 hours. Yields 300 ml/1 ¼ cups.
Don't forget to rate and comment on this recipe!
It looks amazing! I’ll need this sauce to make the Peruvian chicken. We’re making it this weekend. My sister and brother-in-law are staying with us for a week. Thank you chef for your delicious recipes.
I might use this use for grilled pork chops tonight. Thanks.
Great!
Good morning, Frankie. I don’t like spicy food but I think I might like this sauce. On a scale of 5, how spicy is it?
Good morning, Kathleen ☕. I would say “3”. The sauce is warm but not insanely spicy. What gives zip to it is the Ají Amarillo Paste, but even that adds a nice flavor to the sauce and the chicken. Have a fabulous day.