Creamy Aji green sauce
Creamy Aji green sauce is Peruvian-style green chili mayo: coriander, jalapeño, spring onion, garlic, vinegar, lime, cumin and mayonnaise blended smooth. Taste for heat before adding all the peppers. Spoon over grilled meat, potatoes or roasted veg.
At a glance
Time: about 10 min · 1 cup sauce · Difficulty: easy · ≈ 120 kcal per 2 tbsp
Creamy Aji green sauce is Peruvian-style green chili mayo: coriander, jalapeño, spring onion, garlic, vinegar, lime, cumin and mayonnaise blended smooth. Taste for heat before adding all the peppers. Spoon over grilled meat, potatoes or roasted veg.
Ingredients
- Bunch Coriander
- 2 Jalapeno
- 2 Spring Onions
- 1 clove Garlic
- 1 tablespoon White Wine Vinegar
- Juice of 1 Lime
- Pinch Cumin
- 4 tablespoons Mayonnaise
Steps
- step 1
- Put all the ingredients in a blender or food processor and mix into a sauce. Add seasoning, then pour into a serving bowl.
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Time and temperature
No cook · blend 30–60 sec · chill 15 min optional
Nutrition
120 kcal · Protein 2 g · Fat 11 g · Carbs 4 g
2 tablespoons (estimate)
Substitutes
- Mayonnaise → Greek yogurt half-and-half
- Jalapeño → milder green chili
- White wine vinegar → rice vinegar
- Cumin → skip for brighter herb note
Storage
Sealed fridge 3–4 days. Stir before use; thin with lime if it thickens.
FAQ
- Too spicy after blending?
- Add more mayonnaise and lime. Creamy Aji green sauce softens as it rests cold.
- Can I make it dairy-free?
- Use vegan mayo—the Peruvian-style green chili mayo profile stays the same.
- Blender or mortar?
- A blender is fastest; a food processor also works for Creamy Aji green sauce.
- Seeds in or out?
- Remove jalapeño seeds for milder heat; keep some for punch.