A bright Peruvian sauce made from sour cream, garlic, plenty of cilantro, jalapeño, lime juice and spices. Bold, creamy, tangy and spicy, this versatile condiment brightens everything from roasted chicken to tacos and roasted vegetables.
Ready for a new favorite sauce? This Peruvian green sauce, also known as aji verde, is creamy, tangy, has just the right amount of heat and is incredibly easy to make at home.
What is Aji Verde?
Aji verde is a vibrant Peruvian green sauce traditionally built around cilantro and spicy peppers. Classic versions sometimes include aji amarillo and huacatay with cheese, producing a spicy, herb-forward, creamy condiment often served with roast chicken, grilled meats and potatoes. This version is an American-leaning, approachable take that uses easy-to-find ingredients while preserving the bright, tangy, herbaceous character of the original.
Ingredients For Peruvian Green Sauce
- Sour cream — provides a cool, creamy base.
- Jalapeño — deseed if you prefer less heat.
- Garlic — fresh cloves for best flavor.
- Cilantro — use both leaves and tender stems for maximum brightness.
- Cotija cheese — crumbled; Parmesan can be substituted if unavailable.
- Fresh lime juice — essential for a bright, acidic finish.
- Red wine vinegar — adds another layer of tang.
- Olive oil — helps emulsify and round out the sauce.
- Salt & black pepper — to taste.
How To Make Peruvian Green Sauce
- Add all ingredients to a food processor or high-speed blender.
- Blend until completely smooth, scraping the sides as needed.
- Taste and adjust salt, pepper or lime juice as desired.
- Transfer to an airtight container and refrigerate. The sauce keeps well for about one week when stored properly.
That’s it — simple and fast. The combination of cilantro, tangy lime, salty cheese and a touch of jalapeño creates a bright sauce with a creamy mouthfeel and a lively finish.
Flavor Profile
What does Peruvian green sauce taste like? Think of it as a creamy, herb-forward chimichurri. The dominant note is cilantro with bright citrus from fresh lime, a savory saltiness from cotija or Parmesan, and a touch of heat from jalapeño. The sour cream base adds richness and mellows the spice for a smooth, balanced sauce.
Serving Ideas
Aji verde is extremely versatile. Use it to add brightness and creaminess wherever you want a flavor lift. Popular serving ideas include:
- As a finishing sauce for tacos or tostadas.
- As a dip for raw or roasted vegetables.
- As a creamy, spicy salad dressing with a little extra olive oil to thin.
- Drizzled over scrambled or fried eggs for breakfast or brunch.
- As a dipping sauce for fries, smashed potatoes or roasted root vegetables.
- Alongside grilled meats, seafood or roasted Peruvian-style chicken.
Why you’ll love this Peruvian sauce recipe
- Effortless to prepare. Everything goes in the blender and you’re done in minutes.
- Extremely versatile. Use it as a dip, dressing or finishing sauce across many dishes.
- Packed with flavor. Creamy sour cream, bright cilantro, punchy lime and salty cheese combine for a bold, balanced sauce.
Need it gluten-free? The recipe is naturally gluten-free.
Need it dairy-free? Substitute dairy-free sour cream and a dairy-free grated cheese alternative to keep the same texture and tang.
Tips & Variations
- For less heat, remove the jalapeño seeds and membrane; for more heat, leave them in or use a hotter pepper.
- Swap half the sour cream for plain Greek yogurt for a tangier profile.
- Add a small handful of parsley or basil along with cilantro for a more layered herb flavor.
- If you prefer a thinner sauce for drizzling, add more olive oil or a tablespoon of water while blending.
- Make ahead and allow the flavors to meld in the fridge for a few hours — it often tastes even better the next day.
Recipe
Peruvian Green Sauce (Aji Verde)
A bright green sauce made with sour cream, garlic, cilantro, jalapeño, lime juice and cotija cheese. Creamy, tangy and slightly spicy — perfect for tacos, roasted chicken, fries and more.
Ingredients
- ½ cup sour cream
- 1 jalapeño, deseeded and chopped (or keep seeds for more heat)
- 2 garlic cloves
- 1 cup cilantro, chopped and packed (leaves and stems are fine)
- 1 Tbsp fresh lime juice (about 1 lime)
- 1 tsp red wine vinegar
- 1 Tbsp olive oil
- 2 Tbsp cotija cheese, crumbled (or Parmesan)
- Salt and black pepper, to taste
Instructions
- Add all ingredients to a food processor or blender and blend until smooth.
- Adjust seasoning with salt, pepper or extra lime juice to taste.
- Store in an airtight container in the refrigerator for up to one week.
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If you try this recipe, tag your photos on social media and leave a comment to share how you used the sauce — I love seeing what you create!