Aji Verde | Peruvian-Style Green Sauce

The so-called Ají Verde sauce served in many Peruvian restaurants in anglophone America is essentially a fusion of Peruvian, Mexican, and North American cuisine. It's not really something you'd find in Peru at all but well worth making because it's absolutely divine. A true magical sauce that goes well with any grain bowl or grilled goods, such as steak, grilled veggies, or my favorite: Pollo a La Brasa (Peruvian Grilled Chicken).
Printable recipe: greenhealthycooking.com/aji-v...

[@reeferfranklin]

For anyone looking to make a lower calorie version, substitute full-fat Greek yogurt for the oil and substitute nonfat Greek yogurt for the mayo & use salt to make up for any flavor lost in these substitutions.

[@dclimbing]

Came straight to the comments to look for at least mayonnaise substitutes, hadn't even considered the oil. Thank you so much!

[@AdamKeithMedia]

Best combo is leave the avocado oil but substitute all (or most) of the mayo for nonfat Greek yogurt

[@hyneephali131]

Sister, you are right. Aji Verde is just a wonderful period.

[@drs8922]

She definitely knows. I had it for the first time at a friends wedding. BLEW MY MIND

[@alisonbowen2547]

That sauce looks amazing! Will definitely try it.

[@DuaneEseo-ul1bg]

It looks like your a Peruvian because you know authentic peruvian food muchas gracias por compartir

[@Greenhealthycooking]

Es un placer :)

[@Brynnedeluzio]

I love this recipe. I add 3 jalapeños instead of 2, I also add sour cream, chicken bouillon, salt & pepper *chef's kiss*

[@Greenhealthycooking]

if you like it spicier I recommend adding 1-2 Serrano peppers instead of adding 3 Jalapeño peppers. Serranos are spicier.

[@oldsoul3576]

thank you for posting substitutions, will try with sour cream as i cant do the mayo

[@Brynnedeluzio]

@@oldsoul3576 let me know how it turns out!

[@nonishah123]

I loved your recipe, we are Pakistani we have similar version we call it Hara Dhanya(cilantro) chutney. We add everything same except instead of mayo we use yogurt.

[@bugbuddy1771]

I watched how to do the chicken. And now the sauce, it's go time.

[@mildredechevarria8527]

❤ Thank you for recipe

[@abeokutoasahguii5504]

Aloha from Hawaii! I look forward to trying this sauce. There was a really nice chicken place here in Hawaii called Restaurant Limon, unfortunately they closed during the pandemic. Their green sauce was amazing. It was perfect on their chicken but I would use it on their yucca fries! It was so ono! Mahalo for sharing your recipe. I will subscribe to your channel.

[@adolfobriceno1635]

Yummy. My family loves Peruvian chicken with that delicious green sauce. Thanks 😊

[@Greenhealthycooking]

Hope you enjoy :)

[@adolfobriceno1635]

@@Greenhealthycooking Ja. Es ist lecker. Vielen danke Lorena. 😊

[@thimbleberrys]

I just made this sauce today .. and then your video popped up on my KZbin channel. .. woowooo ! Who’s watching… lol

[@Greenhealthycooking]

looool, I swear our devices are constantly listening to us. Ahhhhh

[@thimbleberrys]

@@Greenhealthycooking it was a hit. I took my marinade and the sauce to my friends house.. we marinated a cut up chicken and let it sit a few hours while we went to the farmers market.. I bought some fresh corn, cooked that and took it off the cob added cilantro and butter.. baked the chicken in the oven and served the sauce on the side . It’s so delicious.. I think you could serve it on ice cream and people would love it … lol

[@Greenhealthycooking]

@@thimbleberrys hahahaha, yes! Even on ice cream people would love it!

[@ba8501]

Looks delicious. I will definitely make it. I will check out the Mayonnaise tutorial next. Thanks!

[@Greenhealthycooking]

Hope you enjoy

[@ronm6585]

Thank you. 👍🏻

[@edwardvillate2112]

Looks DELICIOUS 😋 , I'm going to try 😊 IT ...THANKS 😂

[@pattip1413]

I found you after I made this sauce for the first time to see how pourable it should be. Lol. I made mine with Greek yogurt and kept the seeds because I love heat! It’s so beautiful! Lol

[@erikgarcia6967]

Does it work well with Greek yogurt? Hoping to use it as a substitute for mayo

[@EnVee215]

So simple in making this for my friends bday

[@DJtheChemist]

hoooly I made this tonight.. ITS SO GOOD. I've went out and bought some Aji Amarillo seeds (I already grow lots of different peppers so this is not chore) and acquired some huacatay seeds. I want to try the traditional now ! I'm lucky enough that my growing zone here will work fine for all this ! Thank you for the video! We had it over pollo a la brasa with rice!

[@Greenhealthycooking]

That's amazing!! I hope you are successful growing them. In Canada our summers are too short unfortunately, booo.

[@DJtheChemist]

@@Greenhealthycooking That's where I am! In BC though, Zone 8a. I'll be growing both in pots so I can bring indoors :)

[@Greenhealthycooking]

@@DJtheChemist smart! I live in Montreal (5A)

[@nataschaadama9363]

Where did you get the huacatay seeds? I grow my own herbs and I would love to grow huacatay as well

[@catsvegankitchen3390]

This looks great!!!! I am going to attempt to veganize it - will let you know how it goes. Thank you for the recipe

[@susank2019]

Did you veganize this recipe? I was thinking of adding nuts (with milk or water) in place of the mayo and a little nooch in place of cheese. I think a little plain vegan yogurt would work in place of mayo too. 'Curious to see how you did with it.

[@catsvegankitchen3390]

I haven't had a chance yet - BUT You could use vegan mayo- if you wanted it to be the same-- I would likely use cashews, nooch, and a bit of water@@susank2019 I will let you know as I have some cilantro I have to use up!

[@OrozcosKitchen]

Very nice recipe! I make mine the same way on my channel! So delicious

[@charlita25]

Yum 😋🍵💚

[@esequielvaldez1540]

Se ve rico 😂😂❤❤

[@user-rp1vu1gk5u]

i love the green sauce at pollo inka. is this the same one? i pour it over that delicious potato and whatever green vegetable they use, soup. and drench the bread and butter they serve in it. damn good eating

[@Greenhealthycooking]

I don't know that restaurant (?) but if it is in North America I'm pretty sure this is a very similar if not the exact same sauce :)

[@ai-man212]

I've had this with sour cream mayo and lemon instead of lime. The parmesian is a new one.

[@b.realez]

If there is leftovers, put it in the fridge yes? and if so how long does it last usually?

[@presidentialphantom]

You should never have leftover ever but to answer your question just about 2 days max

[@Greenhealthycooking]

Yes, 100% fridge. How long depends on the freshness of your mayonnaise and if it's homemade or storebought. 4 days is generally very safe. From then on it becomes riskier and riskier.

[@UncleHoCM]

😊

[@khadijaaitlahcen3080]

looks very nice. is it very spicy? i don't really like too spicy dishes or sauces

[@Greenhealthycooking]

No, not at all. Jalapeños tendo to be very mild and once mixed with all the other ingredients the spice is reduced even further. I actually like making this sauce with Serrano chilis instead sometimes to make it spicier because I like spicy.

[@RuhiLifestyl]

Nice 👍 chife

[@Kodakcompactdisc]

I hate cilantro so I might try this with parsley instead 👍🏾

[@Greenhealthycooking]

I recommend basil instead. Parsley in such a large amount will make it bitter.

[@Kodakcompactdisc]

@@Greenhealthycooking thanks for that 🙏

[@johnwrou]

Have you tried adding fresh mint (along with the cilantro) to the aji verde sauce? The combination of mint and cilantro actually begins to approximate the flavor of huacatay (which is also called 'black mint').

[@Greenhealthycooking]

That's a great idea :)

[@johnwrou]

@@Greenhealthycooking Peppermint miight also work.

[@carlostello1863]

What’s the purpose of de-seeding the peppers? Just to reduce the heat?

[@Greenhealthycooking]

They are very bitter if blended. If you like it spicy I recommend using Serrano peppers instead of blending the seeds in.

[@evaescamilla9847]

The parmesan cheese on Perú!.

[@rocapriori7000]

I don't know where did you get the cheese in this recipe, no mustard?

[@Greenhealthycooking]

Parmesan cheese? At any grocery store. Most mayonnaises have mustard in them.

[@designthinkingwithgian]

What are the consequences of leaving seeds on jalapeños? Makes it spicier or throws off the taste?

[@Greenhealthycooking]

It makes it spicier but also more bitter because blended seeds become pretty bitter. If you like it spicier I recommend using Serrano chilis instead of Jalapeño but still removing the seeds.

[@namajkatiufputkata]

green chutney with jalapeno 😄

[@edmundgrey8311]

I don't add mayo to mine....? ..I don't think I want mayo in there either.

[@morni1999]

No salt?

[@Greenhealthycooking]

* my mayo and Parmesan were salty enough so I didn’t add any salt. Make sure you try your sauce first before adding salt.

[@jayyyzeee6409]

Easily made vegan with vegan may and vegan parmesan.

[@hg8droid229]

It's not a fusion and has nothing to do with Mexico. The Aji Verde or peruvian green sauce is designed to complement the peruvian roasted chicken and some peruvian dishes as Anticuchos. It's very common in Peru and peruvian cuisine. Difference is the grassroots peruvian style prefers fresh ingredients as fresh cheese for example. Of course in Peru they use the "Ajis" or peruvian chilis which are unique in flavour. However, due to avaliability in food markets in USA they adapted the recipe using some mexican chilis. That's it. As a concept, the recipe is 100% peruvian. However if it's going to be prepared in Russia or France, the US, or any other country of course they are going to use the available ingredients of the region. Still the recipe is 100% peruvian. Cheers!

[@berenicesansone482]

We make this sauce in Venezuela to pour it over anything meat, chicken, veggies, just like she said in the video. We don’t make it with jalapeños. We make it with green bell peppers, onions, and the rest ingredients she used. I don’t know if is Peruvian or Mexican, but this is a very popular sauce made in every Venezuelan household as far as I can remember. Green Healthy Coking has the best recipes ever! ❤

[@sergiozurita2033]

It definitely is a fusion of some type. Jalapeños are native to Mexico and the fusion just so happened to occur naturally. Just like many other dishes in Peru

[@bereg.2022]

@@sergiozurita2033exactly, it’s a fusion 👍🏽

[@nataschaadama9363]

I agree. I made it without the aji and the huacatay, using cilantro and scotch bonnet and green Birds eye, very hot chilies. It’s good but not the same

[@pablofreudenthal]

We also make this Sauce in my country. But this looks yummy

[@JesusFernandez-ij6qz]

Don't use mayo.

[@oldsoul3576]

cant do the mayo, will find a sub, otherwise looks perfect.

[@vxhorusxv]

Greek-style yogurt and some additional oil should get you most of the way there.

[@ClassicMoments-bg1bb]

Anglophone? ? I would make it with plain yogurt and sour cream. No mayo.

[@marylittle7790]

It's not a fusion, is peruvian, and we use another type of aji

[@user-in7hz1nu8l]

Anglophile

[@TenggisKhan]

no that means something different

[@hezfutbolero]

JALAPEÑOS?!?! Are you crazy? That's not Peruvian!