Aji Verde
Ingredients
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- 1 cups cilantro – coarsely chopped (leaves and tender stems)
- 2 pieces scallions – chopped
- 2 cloves garlic – chopped
- 2 tbsp aji amarillo paste
- 1 tbsp huacatay paste
- 1/2 cups mayonnaise
- 1 1/2 tbsp lime juice – freshly squeezed
- 2 pieces soda crackers – broken into pieces
- 3/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 1 tbsp water – cold
Instructions
1. Rinse and shake dry the cilantro. Trim the scallions and peel the garlic. Break the soda crackers into small pieces and juice the lime.
2. Add cilantro, scallions, garlic, aji amarillo paste, huacatay paste, mayonnaise, lime juice, soda crackers, kosher salt, and black pepper to a blender. Blend on high until completely smooth and vividly green, 30–60 seconds, scraping down the sides as needed.
3. For a thinner, saucier consistency, blend in the cold water until just loosened. Taste and adjust seasoning with additional salt and lime juice if needed.
4. Cover and refrigerate 10 minutes to let the flavors settle. Serve with pollo a la brasa, fries, or grilled meats. Refrigerate up to 3 days.
Aji verde is Peru’s beloved bright-green table sauce, famous for its creamy texture, herb-packed freshness, and a lively kick of heat and citrus. It balances the grassy notes of cilantro with the distinctive aroma of huacatay (Peruvian black mint) and the fruity warmth of ají amarillo. The result is a versatile condiment that cuts through richness and wakes up everything from roast chicken and fries to grilled meats and sandwiches.
It is most closely associated with Lima’s pollerías, the chicken shops that serve pollo a la brasa with a trio of dipping sauces. Through the latter half of the 20th century, aji verde evolved alongside this roasted chicken tradition, becoming an essential accompaniment across Peru. As the dish traveled, cooks adapted ingredients to availability, but the core identity—green herbs, Peruvian chiles, a tangy-creamy base—remains central to its appeal and cultural significance.