Aji Verde

Name: Aji Verde
Prep time: 15 min
Cuisine: Peruvian
Ingredients: Fresh coriander — 60 g (2 packed cups); Fresh jalapeño or serrano chile — 2; Garlic cloves — 2; Mayonnaise — 100 g (1/3 cup + 1 tbsp); Queso fresco, crumbled (optional) — 30 g (2 tbsp); Fresh lime juice — 15 ml (1 tbsp); Huacatay paste (optional, if available) — 10 g (2 tsp); Salt — 3 g (1/2 tsp)

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Fresh coriander — 60 g (2 packed cups)
Fresh jalapeño or serrano chile — 2
Garlic cloves — 2
Mayonnaise — 100 g (1/3 cup + 1 tbsp)
Queso fresco, crumbled (optional) — 30 g (2 tbsp)
Fresh lime juice — 15 ml (1 tbsp)
Huacatay paste (optional, if available) — 10 g (2 tsp)
Salt — 3 g (1/2 tsp)

Method

Combine coriander, chile, garlic, mayonnaise and cheese if using in a blender.
Add huacatay paste if using.
Blend until smooth and creamy.
Stir in lime juice and salt.
Adjust consistency with a little water if too thick; chill before serving.

Cultural Background: A creamy, herbaceous green sauce beloved as the essential accompaniment to Peruvian rotisserie chicken (pollo a la brasa), aji verde blends coriander, jalapeño and huacatay (Peruvian black mint) into a vibrant, tangy condiment.

Tips: • Huacatay (Peruvian black mint) gives an authentic, distinctive earthy note, though the sauce is still delicious and recognisable without it if unavailable. • Adjust chile quantity to control heat level to preference.

Variations: • Add avocado for an even creamier, milder version. • Omit cheese for a lighter version closer to a chile-herb aioli.

Storage: Refrigerate in an airtight container up to 4 days.

Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 65 kcal, 0.5 g protein, 6.5 g fat, 1 g carbohydrate per 15 ml serving.

FAQs: What is aji verde traditionally served with? Pollo a la brasa (Peruvian rotisserie chicken), a near-universal pairing across Peru. What is huacatay? A pungent Peruvian herb (black mint) with a distinctive earthy, minty flavour, used in the traditional version of this sauce; the sauce is still good without it.