Peruvian Green Sauce (Aji Verde) is bright, herb-forward, mildly spicy, and the quick trick that makes everything on your plate more exciting. It takes about five minutes in a blender and turns everyday chicken, vegetables, and bowls into a dinner that feels thoughtfully prepared.
The Green Sauce I Keep Finding Excuses To Use
This sauce is one of those things I make once and then keep putting on everything. It’s fast and forgiving: everything goes straight into the blender and you’re done. The ingredients are ones I usually have on hand, so when the jar is in the fridge it invariably ends up on whatever we’re eating — chicken, steak, roasted vegetables, eggs, fries, and even pizza. It’s bold and fresh and somehow makes the simplest meals feel special with very little effort.
The base is a mix of Greek yogurt and a touch of mayonnaise for creaminess without heaviness. Fresh lime juice brightens the whole thing, while jalapeño adds a gentle, adjustable heat. Cilantro, green onion, garlic, salt, and black pepper round out the classic Peruvian-style green sauce flavor. The result is creamy but lively, perfect for drizzling or dolloping depending on how you want to use it.
How it 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 adjust salt or lime juice for brightness.
- Chill for 20–30 minutes if you like, so the flavors can meld.
The texture lands in a sweet spot: thick enough to dollop on grilled chicken or roasted potatoes, but loose enough to drizzle over grain bowls and salads. Chilling is optional but recommended if you want the garlic and jalapeño to mellow and the flavors to knit together. You can make it slightly thinner with a splash of water or extra lime juice, or thicker by increasing the yogurt and cutting back on mayo.
I often spoon this over roasted chicken or tacos, stir it into grain bowls, or use it as a dipping sauce for fries and plantain chips. It works anywhere a punchy, fresh, creamy element would be welcome.
Watch How To Make My Peruvian Green Sauce (Aji Verde)
A short video demonstration is available showing the blender method and texture to aim for.
Peruvian Green Sauce (Aji Verde)
Danielle Cochran
A bright, creamy blender sauce made with Greek yogurt, mayo, jalapeño, lime, cilantro, green onion, and garlic. Bold, fresh, and perfect for drizzling or dipping.
Prep Time: 5 mins
Chilling Time: 30 mins (optional)
Total Time: 35 mins
Servings: 1.5 cups
Course: Sauces — Cuisine: Peruvian
Equipment
- Food processor or high-speed blender
- Measuring cups and spoons
- Cutting board and knife
- Storage container with lid
Ingredients
- ¾ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 jalapeño, seeds removed for less heat (leave seeds for more 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 desired, adding more lime or salt to preference.
- Transfer the sauce to a container and refrigerate until ready to use. Chilling for 20–30 minutes helps the flavors meld.
Notes
- Chilling the sauce for 20–30 minutes improves the flavor and texture.
- For more heat, leave some or all of the jalapeño seeds or add an extra jalapeño.
- Stored in an airtight container, the sauce keeps well in the refrigerator for up to 4 days. Stir before serving if it thickens slightly.
Frequently Asked Questions
With the seeds removed from the jalapeño, the heat is gentle — a warm finish rather than a strong burn. Keep some seeds or add another jalapeño if you want more kick.
Yes. Swap the Greek yogurt and mayonnaise for dairy-free yogurt and dairy-free mayo. The texture and tang will vary by brand, but the sauce will still be bright and delicious.
Cilantro is traditional and gives the sauce its characteristic flavor. If you prefer, use parsley or a mix of parsley and cilantro to soften the profile. Leaving cilantro out entirely will change the classic taste but still yield a tasty green sauce.
Stored in an airtight container, it will keep up to 4 days. It may thicken slightly as it chills — just stir or thin with a splash of water or lime juice.
It’s excellent with grilled or roasted chicken, steak, shrimp, roasted vegetables, rice bowls, tacos, breakfast potatoes, and as a dip for fries or chips. Use it wherever you want a creamy, tangy, and fresh boost.
To thin for drizzling, whisk in a splash of water or extra lime juice. For a thicker dip-style texture, add a bit more Greek yogurt or reduce the mayonnaise slightly.