Go Back
+ servings
Peruvian sauces in bowls

Peruvian Sauces Aji Verde & Aji Huacatay

These two Peruvian sauces are famous and go beautifully with pollo a la brasa.
Course Sauce
Cuisine Peruvian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 512kcal
Author Darlene at International Cuisine


for the aji verde sauce:

  • 2 fresh jalapenos or serrano roughly chopped
  • 1 Tablespoon aji amarillo paste see note below
  • 1 cup fresh cilantro leaves and stems
  • 2 Tablespoons grated cotija cheese or Parmesan cheese
  • 1 medium garlic clove minced
  • 1 Tablespoon vegetable oil
  • 1 teaspoon white vinegar
  • 1/2 teaspoon juice from 1 lime
  • 1/2 cup mayonnaise
  • Kosher salt and freshly ground

For the huacatay sauce:

  • 2 cloves garlic chopped
  • 2 Tablespoons Vegetable oil
  • 3 scallions roughly chopped
  • 2 Tablespoons aji amarillo paste
  • 2 Tablespoons huacatay paste
  • 1/2 cup mayonnaise
  • 3 Tablespoons chopped cilantro
  • Salt and pepper to taste


Instructions for the Aji Verde

  • Combine jalapenos, aji amarillo, cilantro, cotjia, garlic, oil, vinegar, and lime juice in a blender. Blend on high speed until smooth paste form.
  • Add mayonnaise and blend until homogeneous.
  • Transfer to a bowl and season to taste with salt and pepper. Serve with grilled chicken.
  • Unused sauce can be stored in a covered container for up a week in the refrigerator.

For the Aji Huacatay

  • Heat the oil in a small skillet and saute. the garlic over medium low
  • In a blender Add the garlic oil, scallions, mayonnaise, aji amarillo, huacatay and cilantro and blend until smooth
  • Season with salt and pepper and refrigerate until ready to use.


Calories: 512kcal | Carbohydrates: 8g | Protein: 2g | Fat: 53g | Saturated Fat: 15g | Cholesterol: 25mg | Sodium: 401mg | Potassium: 137mg | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 0.5mg