This Aji Verde is the most addictive spicy green sauce! It’s so good on tacos, bowls, salads, grilled meats and veggies, and my favorite – scrambled eggs and hash browns.
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Aji verde is the most delicious spicy green sauce made with cilantro, peppers, queso fresco, mayonnaise, garlic and lime! It’s so good on tacos, bowls, salads, grilled meats and veggies, and my favorite right now – scrambled eggs and hash browns.
In this article: everything you need for Aji Verde
Lindsay’s Notes
This little green sauce is NUMMY central! It’s spicy, it’s versatile, and it wants to be put on every food you eat.
Aji Verde is a Peruvian spicy green sauce that is used as a table sauce – think drizzles, swoops and dips on all your favorite things.
- It takes these black bean tacos to the next level.
- It’s so much fun as a swizzle on top of that plantain stew.
- It’s so delicious as a condiment for scrambled eggs and hash browns – one of my favorite weekend breakfasts!
- And I’m not above using it as a dip. Just ADDICTIVE.
I love a good green sauce (see also: basil sauce, magic green sauce, avocado mojo sauce). What makes this one unique is the creaminess that comes from the fresco mayo and queso (yum) and also the level of spice. It’s definitely a hotter and a bit spicy sauce, which you can increase or decrease depending on how many peppers you use.
I made it using the ingredients that are readily available to me – instead of serranos I often use jalapeños because they are easier for me to find. And I’m omitting the more traditional additions of huacatay and aji amarillo pasta so I don’t have to make multiple trips to town or place orders online for single-use ingredients.
I just go with what I have (what you’ll see written here), and it’s irresistibly delicious. Get ready to have your whole life covered in this spicy Peruvian green sauce!
How to make Aji Verde
Step 1: Put everything in a food processor or blender
Lots of good stuff here: cilantro, jalapeño, queso fresco, mayo, garlic, and lime juice.
Step 2: mix it up
You can choose the size (or not) to make it! I prefer a milder sauce for this one.
Step 3: Done! Appreciate!
It’s great on tacos, bowls, salads and just for dipping with fries and veggies and crackers and literally EVERYTHING. It’s irresistible.
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Description
This Aji Verde is the most addictive spicy green sauce! It’s so good on tacos, bowls, salads, grilled meats and veggies, and my favorite – scrambled eggs and hash browns.
- Blend all ingredients in a food processor or blender until smooth. I like to go until it gently drips from a spoon – more chunks but just a bit of texture.
- You have finished! Serve with grilled meats and veggies, tacos, salads, bowls or just dip in with fries. It’s incredible.
Keywords: aji verde, peruvian sauce, aji verde sauce
Frequently Asked Questions for Aji Verde
Typically, the ingredients include spicy peppers, cilantro, garlic, lime, and mayonnaise and/or cheese to give it a creamy texture. Traditional aji verde can also include pepper-based pastes like huacatay or aji amarillo, but these may be harder to find depending on where you live. This version is made without them as they are not ingredients readily available to me. And even without them, this so delicious aji verde.
Aji verde is a spicy Peruvian green sauce and has been made since the Inca Empire!
I love it as a topping for tacos, bowls, grilled meats and veggies. It’s also exceptionally good with eggs and I *love* it in a breakfast bowl. Hash browns, fried eggs and aji verde could be my perfect breakfast. And it might not be traditional, but it’s so good that I often find myself diving into it with fries or raw vegetables.
It keeps pretty well! I usually store it in a sealed jar in the fridge for 5-7 days.
It is naturally gluten free! To make it dairy-free, omit the cheese. (Still delicious, though you may want to add a little salt to make up for the salt lost by removing the cheese.)
Yes! I could be wrong, but I guess the Incas didn’t make aji verde with their Vitamix. To make without a blender, chop everything very finely, or grate it, and stir it in a small bowl. You can also use a mortar and pestle to grind herbs, garlic, etc. before mixing them with the rest of the ingredients. If you have a blender, however, I would recommend this method because I love its smooth, creamy, barely-there fluffy texture.
