Peruvian Aji-Style Sauce

Peruvian Aji-Style Sauce

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Dorothy 2

"I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive oil in replace of the mayo."
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15 m servings 50 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 50 kcal
  • 2%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.


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This tastes very similar to an aji sauce I find at a local Peruvian restaurant. The first time I made this was about a month ago, and I've been hooked ever since! It's great on chicken, rice, ...

AWSOME recipe ! Added about 1/8 cup of Olive oil instead of the entire 1/4 cup mayo. Taste was great!

This stuff is addicting. Thank you!! I used more mayo, left the seeds in the jalapenos, and didn't have any green onions.... You can't go wrong with this delicious sauce!

I used a large handful of fresh chives from the garden instead of the green onions, and used pickled jalapenos as I did not have any fresh ones. I had less cilantro and only half a small head o...

It was very close to our favorite restaurant's version. I'll probably leave the seeds in the jalapeño next time to try and get closer.

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