Chef-tested recipe
Creamy Peruvian green sauce with ají amarillo, huacatay, coriander, lime, and fresh cheese
Ají verde is the creamy green sauce widely served with Peruvian pollo a la brasa and many casual meals. Its flavour should come from Peruvian ají amarillo and huacatay as well as fresh coriander, rather than relying only on generic green chilli. Queso fresco and mayonnaise provide body, while lime and garlic keep the rich sauce lively and savoury.
Recipe at a glance
- Servings
- About 600 g, or 24 servings
- Prep Time
- 15 mins
- Cook Time
- PT0M
- Chilling Time
- 30 mins
- Total Time
- 45 mins
- Cuisine
- Peruvian
- Course
- Sauces, dips, and condiments
- Cooking Method
- Cold high-speed blending and chilling
- Difficulty
- Easy
- Best Served With
- Best served with pollo a la brasa, roasted potatoes, anticuchos, grilled fish, fried yuca, sandwiches, eggs, or roasted vegetables.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- High-speed blenderpaid link
- Silicone spatulapaid link
- Citrus juicerpaid link
- Airtight containerpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the sauce
- Fresh coriander leaves and tender stems: 90 g
- Ají amarillo pastepaid link: 70 g
- Huacatay pastepaid link: 30 g
- Queso fresco, crumbled: 100 g
- Pasteurised mayonnaisepaid link: 300 g
- Fresh lime juice: 55 ml
- Garlic cloves: 15 g
- Neutral oil: 45 ml Shop paid link
- Fine sea saltpaid link: 6 g
Preparation Overview
Wash and dry the coriander thoroughly. Use Peruvian ají amarillo and huacatay pastes with clear ingredient labels. Keep all ingredients cold and crumble the cheese finely so the sauce blends evenly.
Method
Place the coriander, ají amarillo paste, huacatay paste, queso fresco, lime juice, garlic, and salt in a blender.
Blend for 30 seconds until the herbs and cheese are finely broken down.
Add the mayonnaise and blend on low speed until combined.
With the blender running, drizzle in the neutral oil.
Stop and scrape down the jug.
Blend for another 20 to 30 seconds until the sauce is smooth and vivid green.
Taste and adjust ají amarillo for heat, lime for acidity, and salt for balance.
Add 15 ml cold water only if the sauce is too thick to pour.
Transfer to a clean container.
Cover and chill for 30 minutes before serving.
Beginner Technique Notes
Dry coriander prevents a watery sauce and helps the green colour stay concentrated.
Blend mayonnaise briefly and at low speed so the sauce does not become thin from excess heat.
Ají amarillo paste brands vary in salt and heat, so season only after blending.
Huacatay is strong; measure it rather than adding freely.
Tips and Variations
Fresh ají amarillo may replace paste when available; remove seeds for moderate heat.
For a looser table sauce, add cold water one spoonful at a time.
Do not replace huacatay with a large amount of mint; use a small mix of mint and basil only as a last-resort variation.
Use pasteurised commercial mayonnaise for safer storage.
Serving Ideas
- Serve in a small squeeze bottle or shallow bowl, keeping the surface smooth and finishing with one coriander leaf and a fine swirl of ají amarillo oil.
Storage
Refrigerate immediately in a clean airtight container for up to 4 days. Do not leave at room temperature for more than 2 hours. Freezing is not recommended because the mayonnaise and cheese may separate.
Nutritional Value
Allergen Notes
Contains egg and milk. Commercial mayonnaise may contain mustard, and pastes may contain preservatives or cross-contact allergens; check labels.
Frequently Asked Questions
Is ají verde an ancient Peruvian sauce?
It is best understood as a modern Peruvian restaurant and rotisserie sauce closely associated with pollo a la brasa.
What makes it Peruvian?
Ají amarillo and huacatay provide the characteristic chilli fruitiness and herbal depth.
Can I omit the cheese?
Yes, but the sauce will be lighter and less savoury; thicken it with additional mayonnaise.
Why did my sauce turn pale?
Too much mayonnaise or water can dilute the green herbs and chilli.
