If you’ve never tried Peruvian Green Sauce, you’re about have your socks blown off. Peruvian food is one of my favorite cuisines. Its fusion flavors are all about spice and big flavor.
The immigrants that migrated to Peru from various European and Asian countries didn’t have familiar ingredients to cook with, so they modified the recipes from their home country by using ingredients that were available to them. And someone, somewhere, came up with this fantastic Peruvian Green Sauce recipe and the people of Peru were so impressed, they now pray to the green sauce creator.
Nah, but they should.
Many years later, a food snob was born and put this Peruvian Green Sauce on her blog. The post went viral. She was featured on The Chew, got a cookbook deal, and turned millions of people into Peru-lovers. She never forgot the little people and cried about it in her acceptance speech at some big award show that is bigger than the Oscars.
It could happen.
Just like it could happen that you and I could come together on some political issues.
No seriously. For realsies. Just go with it.
No matter what your political position is, you gotta admit, when it comes to food, the culinary results of immigration are down right delicious.
You can’t argue with food logic. ?
How do you use Peruvian Green Sauce?
Peruvian Green Sauce is considered a condiment in the same way Salsa Criolla is. You can add it to steak, chicken, rice – you name it. You drizzle this green sauce of the gods on everything. In Peruvian restaurants in North America, the sauce is placed on every tabletop, as if it were the salt and pepper.
Peruvian Green Sauce (also known as Aji Verde sauce) is also great for dipping. Hello fries. Hi there, veggies. Pringles? Now you’re thinkin.
I slightly tweaked this recipe from Serious Eats by adding some extra lime because I can never get enough lime.
There are many variations of this recipe out there. Some don’t include mayo, some use lettuce. This version is spicy hot and and will light your lips on fire!
It’s not that hot, but a little goes a long way. If you prefer something milder, here are some alterations:
Even though I used 2 jalapenos, I’m 50% wuss, so I took out about 1/2 of the seeds and ribs. It was still pretty spicy. You could also only use 1 jalapeno instead of 2. That will give you mellow version that will still have a bit of a kick. I tried it with 1 jalapeno and didn’t think there was enough flavor.
You gotta try this sauce with one of my newest recipes Lomo Saltado! It’s a Peruvian stir-fry that tastes great with this sauce on it. Add a little Salsa Criolla and you’ll be good to go!
Welcome to my Peruvian world.
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Peruvian Green Sauce
Ingredients
- 2 jalapenos, including seeds & ribs, cut into large chunks (for a milder version you can take out some seeds or use 1 jalapeno)
- 1 tablespoon Aji Amarillo paste (I used Goya brand)
- 1 cup packed fresh cilantro leaves
- 2 tablespoons Cotija cheese (can substitute Parmesan cheese)
- 1 teaspoon fresh minced garlic
- 1 tablespoon vegetable oil
- 1 teaspoon white vinegar (white wine vinegar is fine)
- 2–3 teaspoons freshly squeezed lime juice
- 1/2 cup mayonnaise
- 1/4 teaspoon salt
- 20 turns freshly ground black pepper
Instructions
- Put all ingredients in a food processor or blender and puree together.
- Taste to see if it needs more salt or more lime.
- Keeps in fridge up to 1 week.
Notes
More great recipes at www.thekitchensnob.com
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would this still be good without the cheese!?! I am vegan and cannot do cheese…would I need to sub in something else (maybe shredded tofu?) or would it be ok without? Thanks in advance, dying to try this
Hi Julie. You can omit the cheese. I would taste it and you might want to add a pinch more salt, because that particular cheese does add more salt to the recipe.
This is very good. I left out the seeds bc my husband can’t handle much heat. I used a blender and had to add extra mayo and oil to get it to purée. Any hints?
Hi Melissa! Thanks for your comment. Maybe it didn’t puree as well because of the blender. I’ve personally only used a food processor which purees very well. I know if if you use a Vitamix or something that blends really well they can puree well too. My personal blender doesn’t work very well so that’s why I use the food processor for a smoother consistency. I’m glad you liked the recipe!
I have been obsessed with this sauce since the first time I had Peruvian food, but I’ve never tried to make it myself. This is absolutely delicious! I used one jalepeno and one serrano (because I have a bush and that’s what I had on hand)…and it’s just the right kind of spicy! Thanks so much for this awesome condiment recipe! I’m going to put it on everything!
Thanks, Keri! I’m really glad you liked it.
Trying new foods around the world as somewhat of a cultural project with my son. This is so delicious. I was skeptical with the mayo but it has a very similar taste to guacamole. I actually am very appreciative of all the substitute info as well I had a hard time finding the aji chili paste I cant image looking for all the other items. This will be a family fav!
Yay! So glad you like it. I usually buy the aji paste at Amazon. Here are a couple links if anyone needs them (both are affiliate links). Inca’s Food brand or Goya – I’ve tried both and they’re both good.
It was a delicious sauce, but had no kick to it so it was perfect for my mom. My hubby, kiddos, and I prefer lots of heat so I may just use more of the Aji Amarillo paste by itself instead of adding the jalapeños next time.
Thanks for your comment, Theresa. Yes I guess some people can handle the heat better than others! 😀 If you want more kick, I’d suggest leaving the jalapeno seeds in or using more of both the jalapenos and/or Aji Amarillo paste.
In Peru we wouldn’t use Jalapeños at all. It’s used as a substitute in the states because aji amarillo might be hard to come by in some areas. However, if you can use only aji amarillo, you might wanna go with that. Jalapeños alter the flavor a bit. Aji amarillo is spicy enough if you leave the seeds and ribs. Instead of cheese we’d use evaporated milk… Some might use parmesan, but cotija cheese isn’t widely know in Peru. And I guess cilantro is also used as a substitute here, but if you were going for authenticity you might wanna try huacatay instead -AKA Peruvian Black Mint-
Hi Pablo. Thanks so much for your comment. This is very interesting! I’m curious what makes it green then, just the black mint?
Pablo is right, I am peruvian,, Jalapenos are mexican( It is also very good). The peruvian green spicy sauce is call “Salsa Huacatay”,( Black Mint) I am sorry that I can not help you with recipe I do not Know what else it has.
Así si lo entiendo, con leche evaporada y sin jalapeños, y tb lo conozco con huacatay, muy difícil de encontrar. Aún así la variedad me gusta y tengo q probar. Gracias
This is an amazing recipe! I make a vegan version and it is truly delicious!!
I jyst went to hermosa beach California had lunch at the Peruvian Pollo Inka restaurant, they give us this green salsa “so freaking good” I ask what was in it? the server said it was green cabbage base ,cilantro , jalapeños and a secret ingredient. I want to know how to make that salsa. Im hard to please when it comes to eating out and this place and food I Love!. Plz if anybody know how to make this salsa? Let me know.
Yum, I love a good green sauce, so this is having me see stars in my eyes! Delicious!
Oh, I forgot to say that I LOVE that little white pitcher in the photo!
Thanks! I think that’s a Martha Stewart gravy boat.
Sounds DELICIOUS! Like everything you post! I will be trying this one for sure!
YUMMMMM…..I love anything that has cilantro in it!!!