Peruvian Aji Sauce Recipe -
Peruvian Aji Sauce Recipe
  • READY IN 15 mins

Peruvian Aji Sauce

Recipe by  

"After eating at many a Peruvian restaurant, I became hooked on the green dipping sauce. Here now is SoCalTed's Peruvian Aji Sauce!"

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. Remove the stems from your jalapenos. Using tongs, hold the peppers over a stove burner and rotate until roasted, about 1 minute. Delicious, but not necessary.
  2. Slam your head of lettuce down on the counter stem side down. Pull on the stem to remove the heart and discard. Rip the head of lettuce apart - don't be gentle!
  3. Place lettuce and one or two of the roasted jalapenos into a blender or large food processor. Blend on low speed until jalapenos are pleasantly ground up. Add the mayonnaise, and pulse until blended in. Gradually blend in bread cubes until you get a nice thick but still pourable consistency. If it gets too thick add more mayonnaise. Taste, and blend in more peppers if desired.
  4. Put in a squeeze bottle and serve with your favorite dishes, like Saltado de Pollo, or simply dip your bread in it.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2015

Wow! A hot sauce that is tasty and that I can control the heat! I tried the original recipe.. nice. The 2nd time I added 1 teaspoon salt and 1/2 bunch cilantro.., great!. The 3rd time, with salt & cilantro, I streamed 1/4 cup olive oil into the blender INSTEAD of the mayo... Delish!!! --no mayo aftertaste, healthier and tastier-- it seems to bring out the flavor of the lettuce and cilantro. Update: This is my 5th try (you can tell I love this recipe) and I added 1/2 onion... OMG, how flavorful! That's it. I can not improve this further for my taste. A real winner!!! Update 2: How I control the heat: Mildly spicy - remove the seeds and veins from the jalapenos. Spicy hot - remove the seeds only and leave the veins in.

Most Helpful Critical Review
Dec 22, 2009

My boyfriend is peruvian and i have been in search for years for the magical table aji. Its not as easy as it seems. But with this if your looking for the extra something.. My man always tells me you have to add a little red onion and GARLIC... Hope it helps

Aug 30, 2010

I am Peruvian and I would really recommend if you can find a Latin store on your area (more than sure you're gonna find it), look for: AJI AMARILLO. That's our pepper and is amazing (just be sure to wash your hands really good before you think in touching your eyes)

Apr 28, 2007

I also added salt, pepper, and cilantro and it is great.. Has a very addictive flavor because of the Iceberg. I used a food processor the first time will use a blender the next.

Jan 21, 2007

the sauce came out a little too bland so i tried adding about a table spoon of salt as well as some cilantro. this made the sauce a little more flavorful and everyone just enjoyed it. Thanks for sharing this recipe!!

Oct 28, 2007

This recipe came out really great when I added a pinch of salt and 1/4 cup of my home made recaito. Thanks!

Jan 10, 2007

When I traveled to Cusco and Machu pichu I tasted this delicious dipping sauce,but I never could recreate it. This recipe is fabulous tasting and I intend to serve it with Saltado de Pollo on Valentines day!

Aug 16, 2011

I made the green salsa,but I did not put any bread I added more fire! It was a succes ! A friend of mine tried it out (She is from Peru ) It did not believe it that I made it.beware it is so addictive!!! thank you!!!for the recipe.


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  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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