Mexican · dipping
Aji Verde
Aji verde is a Peruvian green condiment that blends fresh chili peppers, cilantro, garlic, and lime juice into a creamy, spicy dipping sauce.
Quick facts
Core identity, dietary fit, and storage ranges in a scannable reference table.
| Origin | Peru, 20th century |
|---|---|
| Base | fresh green chili peppers |
| Primary ingredients | jalapeño or aji amarillo peppers, fresh cilantro, lime juice, garlic, mayonnaise or cotija cheese, olive oil |
| Flavor profile | bright, herbal, tangy, moderately spicy |
| Color | vibrant medium green |
| Consistency | medium; smooth and creamy with a pourable texture |
| Refrigerator shelf life | 7 days |
| Freezer shelf life | 2 months |
| Vegan | Depends on the recipe or product |
| Gluten-free | Yes |
| Dairy-free | Depends on the recipe or product |
Dietary note
Recipes and labels vary
Check ingredient labels and individual dietary requirements; homemade and packaged versions can differ.
How it’s made
Fresh peppers, cilantro, garlic, and lime juice are blended until smooth. Mayonnaise or cotija cheese is added for creaminess and body. The sauce is seasoned with salt and adjusted for heat and acidity before serving.
Aji Verde recipe
Fresh peppers, cilantro, garlic, and lime juice are blended until smooth. Mayonnaise or cotija cheese is added for creaminess and body. The sauce is seasoned with salt and adjusted for heat and acidity before serving.
Ingredients
- 3 medium jalapeño peppers, stemmed and roughly chopped
- 1 cup packed fresh cilantro leaves and tender stems
- 2 garlic cloves
- 2 tablespoons fresh lime juice
- 3 tablespoons mayonnaise
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
Method
- Combine jalapeños, cilantro, garlic, and lime juice in a blender or food processor.
- Add mayonnaise and olive oil to the blender.
- Blend on high until the mixture is smooth and uniformly green, about 30 to 45 seconds.
- Season with kosher salt, then taste and adjust lime juice or salt as needed.
- Transfer to a sealed container and refrigerate for at least 15 minutes before serving to allow flavors to meld.
Common uses
Practical applications with the role this sauce plays in each dish.
Use 01
Dipping sauce for rotisserie chicken
Served alongside roasted or rotisserie chicken as a bright, spicy accompaniment in Peruvian cuisine.
Use 02
Taco condiment
Drizzled over tacos to add herbal heat and acidity that balances rich fillings.
Use 03
Sandwich spread
Spread on bread or rolls as a flavorful alternative to plain mayonnaise or mustard.
Use 04
Vegetable dip
Used as a dipping sauce for raw or roasted vegetables at appetizer spreads.
Use 05
Rice and grain topping
Spooned over steamed rice or grain bowls to add moisture and bold flavor.
Use 06
Grilled seafood sauce
Paired with grilled fish or shrimp to complement mild, smoky flavors with herbal brightness.
Use 07
Egg dish accompaniment
Served with fried or scrambled eggs as a spicy, tangy morning condiment.
Use 08
Burrito and wrap sauce
Used inside burritos or wraps to add creaminess and heat without overpowering other fillings.
Pairings
Pairing ideas grouped by food role for quick comparison.
Proteins
- rotisserie chicken
- grilled shrimp
- roasted pork
- fried fish
- hard-boiled eggs
Vegetables
- roasted potatoes
- grilled corn
- raw cucumber
- steamed broccoli
- sliced avocado
Carbs
- white rice
- warm flour tortillas
- crusty bread rolls
- pita bread
- french fries
Aji Verde substitutes
Starting ratios, best uses, and the main functional tradeoff for each alternative.
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Salsa verde | 1:1 | tacos and enchiladas | Thinner and tangier; lacks the creaminess of aji verde. |
| Chimichurri | 1:1 | grilled meats | Herbaceous and oily but not creamy; heat level is lower. |
| Green goddess dressing | 1:1 | dipping and salads | Creamier and milder; suitable when less heat is desired. |
| Jalapeño hot sauce | varies | adding heat to dishes | Much thinner; use sparingly and add mayonnaise separately for body. |
| Blended tomatillo salsa with mayonnaise | varies | dipping | Approximates flavor and texture when aji verde ingredients are unavailable. |
Storage
Keep time and temperature guidance visible, and discard sauce when spoilage signs appear.
Refrigerator
Store in an airtight container for up to 7 days. Keep at or below 40°F. Stir before each use as the sauce may separate slightly.
Freezer
Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator and stir well before serving. Texture may change slightly.
Signs of spoilage
Discard if the sauce develops an off or sour odor, visible mold, or a noticeably discolored or slimy surface.
Aji Verde FAQ
Short, self-contained answers to common questions.
What is aji verde made of?
Aji verde is typically made from fresh green chili peppers such as jalapeño or aji amarillo, cilantro, garlic, lime juice, and mayonnaise or cotija cheese blended into a smooth sauce. Exact ingredients vary by recipe and region.
Is aji verde the same as salsa verde?
No. Aji verde is a Peruvian creamy green sauce made with peppers, cilantro, and mayonnaise. Salsa verde is a Mexican sauce based on tomatillos. Both are green condiments but differ in base ingredients, texture, and flavor profile.
How spicy is aji verde?
Spice level depends on the pepper used and whether seeds are included. Jalapeño-based versions are moderately spicy. Using aji amarillo produces a fruitier, more intense heat. Removing seeds and membranes before blending reduces overall spiciness.
Is aji verde vegan?
Traditional aji verde recipes include mayonnaise or cotija cheese, making them not vegan. A vegan version can be made by substituting plant-based mayonnaise and omitting dairy. Always check individual recipe ingredients to confirm dietary suitability.
How long does homemade aji verde last in the refrigerator?
Homemade aji verde stored in a sealed airtight container typically keeps for up to 7 days in the refrigerator at or below 40°F. Because it contains mayonnaise or fresh dairy, it should not be left at room temperature for extended periods.