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Peruvian Aji Verde for Grilled Meats

D'Artagnan | Yield: makes about 2 cups
This highly-addictive Peruvian green sauce is often served alongside roasted chicken, grilled meats, and even empanadas. We love it as a no-cook sauce for steaks and chops. It's creamy and cool with just enough heat.
New Aji Verde Peruvian Green Sauce Recipe | D’Artagnan


  • 2-3 jalapeños, about half of the ribs & seeds removed, roughly chopped
  • 2 tablespoons Aji Amarillo paste
  • 1 packed cup cilantro, leaves and tender stems
  • 1/3 cup mayonnaise
  • 1 small ripe avocado (or ½ large), diced
  • 2 tablespoons cotija cheese
  • 1 fresh lime, zest and juice
  • 1 teaspoon minced garlic
  • 1 teaspoon vinegar
  • Salt and freshly ground black pepper



  1. To the bowl of a food processor, add jalapeños, Aji Amarillo paste, cilantro, mayonnaise, avocado, cotija cheese, lime zest and juice, garlic, and vinegar. Pulse until mixture is blended then process until smooth; season to taste with salt and pepper. Sauce can be made several days in advance; store covered in the refrigerator.