Aji Verde Recipe

Aji Verde, meaning “green chili” in Spanish, hails from Peru and is a staple in Peruvian cuisine. This sauce is vibrant, herbaceous, and mildly spicy, with a tangy and creamy base that complements many traditional dishes. It’s particularly famous as the condiment served with pollo a la brasa, Peru’s beloved spit-roasted chicken.

Sauces and Dips

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Aji Verde

Aji Verde, meaning “green chili” in Spanish, hails from Peru and is a staple in Peruvian cuisine. This sauce is vibrant, herbaceous, and mildly spicy, with a tangy and creamy base that complements many traditional dishes. It’s particularly famous as the condiment served with pollo a la brasa, Peru’s beloved spit-roasted chicken.

TypeCondiments

CuisinePeruvian

Ingredients

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• 2 cups fresh black mint leaves and stems
• 1-2 jalapeño peppers (seeded for less heat or keep seeds for spicier sauce)
• 1-2 ají amarillo peppers
• 1 garlic clove
• 1/4 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt for a lighter version)
• 1/4 cup grated cotija cheese
• 1 tbsp lime juice (freshly squeezed)
• 1-2 tbsp vegetable oil or olive oil
• 1 tsp white vinegar
• Salt and pepper, to taste

Instructions

1. In a blender or food processor, combine the black mintIn a blender or food processor, combine the black mint, jalapeños, ají amarillo peppers (or paste), garlic, mayonnaise, sour cream, cotija cheese, lime juice, and vinegar.
2. Blend until smoothBlend until smooth. Gradually drizzle in the oil while blending to achieve a creamy consistency.
3. Season with salt and pepper to tasteSeason with salt and pepper to taste.
4. Transfer the sauce to a serving bowl or airtight containerTransfer the sauce to a serving bowl or airtight container. Refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Serving Suggestions:

• Traditionally served with Peruvian roasted chicken (pollo a la brasa).

• Pairs well with fried yuca, grilled meats, fries, or as a dip for vegetables.

Key Ingredients:

• Black Mint: The star ingredient, contributing the sauce’s bright green color and earthy flavor.

• Ají Amarillo: A Peruvian yellow chili pepper, slightly fruity and moderately spicy, which adds authenticity. If fresh ají amarillo is unavailable, paste is commonly used.

• Dairy Base: Mayonnaise, sour cream, or a combination lends creaminess to the sauce, balancing the heat and acidity.

• Cotija Cheese: A unique addition that enhances the umami flavors, showcasing the fusion influences in Peruvian cuisine.