Peruvian green sauce — often called ají verde — is a creamy, herbal, slightly spicy condiment rooted in Peruvian cuisine. While there are many variations, a popular version combines fresh cilantro, jalapeño (or other green chile), garlic, lime juice, and a creamy base such as mayonnaise. This mixture produces a bright, bold flavor that livens up many different dishes.
The version from Confessions of a Grocery Addict keeps it simple and approachable: with only five primary ingredients — cilantro, lime juice, jalapeño, garlic, and mayonnaise — you can create a versatile sauce in just minutes.
Why People Love It — Flavor & Versatility
According to the author of the original recipe:
- Fast & Easy: It takes only five ingredients and about five minutes to blend.
- Deliciously Balanced: The sauce is creamy, spicy, and bright — combining garlicky heat with fresh herbs and citrus. The author even calls it “a true kitchen hero.”
- Incredibly Versatile: It can serve many roles — as a sandwich spread, a dip for fries or chips, a salad dressing (if thinned), or a sauce for tacos, burgers, grilled meat or fish, or even pizza.
For many fans of ají verde, it becomes a go-to condiment — something to drizzle over everything from roasted meats to fresh salads.
Basic Recipe — 5-Minute Green Sauce
Here’s the simplified recipe from the blog:
Ingredients
- 1 bunch of cilantro (stems included)
- Juice of 1–2 limes
- 1–2 jalapeños (stem removed; seeds optional)
- 5–10 cloves of garlic
- About 2 cups mayonnaise (store-bought mayonnaise such as Hellmann’s or Duke’s is suggested)
Instructions
- Place all the ingredients in a high-speed blender or food processor.
- Blend until smooth. For the best consistency, a powerful blender is recommended — otherwise, the sauce may end up a bit chunky.
- Store the sauce in a squeeze bottle or airtight container and refrigerate. It can last up to a month, though for optimal freshness it’s best used within a week.
Tips & Variations
- Prefer something lighter or dairy-free? Substitute regular mayonnaise with vegan mayo, or mix part mayo with part Greek yogurt or sour cream.
- To control the spice level: omit the seeds of the jalapeño for a milder result, or add more chiles (or hotter chiles like serrano or habanero) for extra heat.
- If the sauce is too thick, add more lime juice (or a little water or olive oil) to thin it to your desired consistency.
How It’s Commonly Used — Serving Suggestions
People who make this sauce love to get creative with how they use it:
- As a dip — great for fries, chips, or vegetable sticks
- As a spread — excellent on chicken sandwiches, wraps, or burgers
- As a sauce — drizzled over tacos (fish or shrimp work especially well), grilled meats, roasted vegetables, or even pizza
- As a salad dressing — simply thin it with a bit of olive oil or extra lime juice and toss with greens
In short: this sauce is a “kitchen chameleon.” It’s simple enough for everyday meals, yet flavorful enough to elevate anything from snacks to complete dinner dishes.
A Bit of Culinary Context
Though green sauces exist across Latin America, ají verde tends to be associated with Peruvian-style cooking. It’s part of a broader family of sauces native to Andean and Latin American cuisines. What defines it is the combination of fresh herbs (often cilantro), garlic or other aromatics, chiles for heat, acid (lime or vinegar), and a creamy or oily element — all blended into a vibrant, fresh green sauce.
Classic Peruvian versions may include other herbs, cheeses, or different types of chiles, but at its core, ají verde stays true to that fresh-herb + spice + acidity + creaminess balance.
Final Thoughts
Peruvian green sauce (ají verde) is a beautiful example of how simplicity can be transformative in cooking. With minimal ingredients and a few minutes of work, you create a sauce that brings brightness, heat, herbiness, and creaminess to a wide range of dishes — from fries and tacos to grilled fish, sandwiches, or pizza.