aji verde sauce

Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.

Peruvian Green Sauce

olive oil

red onion

light Hellman’s mayonnaise (use compliant mayo for whole30)

white vinegar

yellow mustard (Guldens)

salt

black pepper

jalapeños (roughly chopped seeded but keeping the ribs (about 1 cup 3 oz))

cilantro leaves

garlic (crushed through a press)

Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.

Transfer to the blender then add the remaining oil, mayo, vinegar, mustard, salt and pepper.

Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.

This Aji Verde is the most addicting spicy green sauce! It is SO good on tacos, bowls, salads, grilled meats and veggies, and my personal favorite - scrambled eggs and hash browns.

Aji Verde

tablespoons olive oil

mayo

(a little chunk) queso fresco

jalapeño pepper

cilantro

garlic

juice of 1 lime

salt,

Blend all ingredients in a food processor or blender until smooth-ish. I like to go until it smoothly drips off a spoon &#8211; no more chunks but just a little bit of texture to it.

You&#8217;re done! Serve with grilled meats and veggies, tacos, salads, bowls, or just dip into it with some chips. It&#8217;s incredible.

Thank you for sharing this delicious Aji Verde recipe! It sounds incredibly flavorful and versatile - perfect for adding a spicy kick to various dishes. I can't wait to try it on tacos and grilled meats.

I made this sauce to accompany Peruvian chicken breasts. This sauce was delicious! My whole family loved it. We even used it as a salad dressing the next day to use the final bits of it, as we did not want a speck of it to go to waste. I will definitely be making this again!

Best sauce in all the land! Make this with your Crispy Black Bean Tacos at least a couple times a month.

Delicious. Had to find a recipe after discovering this with chorizo and grilled potatoes at a great brewpub in Chicago. Your recipe was spot on!

https://content.jwplatform.com/videos/ybXF2gH9.mp4

This Aji Verde is the most addicting spicy green sauce! It is SO good on tacos, bowls, salads, grilled meats and veggies, and my personal favorite – scrambled eggs and hash browns.

Peruvian Roasted Chicken with Aji Verde Sauce, inspired by one of the best rotisserie chicken spots in New York, Pio Pio.

Peruvian Roasted Chicken

chicken

oz beer (I used Corona light)

lime (juice of)

tsp cumin

garlic powder

oregano

paprika

jalapeños (seeded)

tbsp fresh cilantro

tbsp white vinegar

cumin

salt black pepper,

sour cream

Wash chicken and remove all fat.

Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.

Place in a large bag and marinate overnight.

Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.

Discard marinade.

Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.

To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.

The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°.

Let the chicken rest for 5 minutes before carving.

**TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.

Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.

Aji Verde Sauce

Delicious! Juicy! Wonderful all over!! Thank you for the recipe. I made it with chicken thighs and added a little Sazon 😉

This is such a delicious recipe. I love Pio Pio and this great recipe gives me all of the same flavors right at home. The aji verde sauce is terrific as well. I have making both for some years now. Thank you Gina!

Another great recipe! We used two whole chickens, cut in half and grilled them. The sauce is also amazing.

I noticed there's no nutrition info available for this recipe.  Is there a reason for this? Thanks!

I’d spatchcock (remove spine) a 5 lb chicken. An hour at 375. Or 425 degrees for 45-55 min.  Use a thermometer, takes out the guesswork. 😊

This chicken was so juicy! I marinated it overnight and that night whipped up the Aji Verde Sauce and let that sit overnight too. I used low fat sour cream. I served this with a salad and everyone was happy.

Has anyone tried to make it without letting it marinate overnight ?

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Top Tags

Peruvian Green Sauce

Aji Verde

Peruvian Roasted Chicken

Top 3 aji verde sauce recipes from across the web

The most viewed aji verde sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peruvian Green Sauce

Aji Verde

Peruvian Roasted Chicken

The most viewed aji verde sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine