Spicy Peruvian Aji Verde Sauce Recipe for Tangy Green Chili Dip

WW Recipe of the Day: Spicy Peruvian Aji Verde (Green Sauce)

Aji Verde, Peru’s vibrant green sauce, is showing up everywhere this season.

On a recent trip to a Peruvian restaurant in Paris’s 15th arrondissement, I enjoyed it three times — as a ceviche marinade, a sauce for cod and a dip for roasted sweet potatoes, corn and zucchini.

Bright, tangy and spicy, it quickly became a favorite. I’ve adapted a simple, approachable version that’s now a staple in my refrigerator.

How Many Calories and WW Points in this Spicy Peruvian Aji Verde Sauce?

Each 1/4 cup serving contains approximately 71 calories.

To view WW Points for this recipe, track it in the WW app while logged in on a smartphone or tablet.

2 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
2 PointsPlus (Old plan)

How to Make Peruvian Aji Verde Step-by-Step

Step 1: Gather and prepare the ingredients.

Step 2: Place all ingredients in a food processor and pulse until smooth.

Step 3: Transfer the sauce to a bowl.

Step 4: If it’s very thick, thin gradually with a few drops of water until it reaches a pourable consistency.

Ingredients and Recipe Notes

There are many versions of Peruvian aji verde, but typical elements include cilantro, hot pepper, garlic and mayonnaise. My version adds fresh lime juice and grated Parmesan for brightness and depth.

For a lighter option, swap plain nonfat Greek yogurt for the light mayo.

Be careful when handling jalapeño seeds — wear gloves if you have them. Use serrano or milder green chilies to adjust the heat to your taste.

Cilantro volume affects thickness: depending on how tightly you pack it, the sauce may be denser than expected. Thin slowly, a few drops at a time — it loosens up quickly.

The sauce is fine to eat immediately, but letting it rest a day or two develops the garlic and deepens the flavor. It keeps well in a sealed container in the refrigerator for at least a week.

If you prefer milder flavors, serve right away. If you like bolder garlic and heat, make it a day in advance.

Serving Suggestions

Aji Verde complements many dishes: use it with grilled or baked fish, roasted or grilled vegetables, chicken, pork, or as a vibrant dip for fries and roasted tubers. It also pairs nicely with rice or tortillas when used as a main-course sauce.

Ways to Use Leftovers

Store leftover sauce in a closed container in the refrigerator for up to one week. Spoon it over grilled meats, roasted vegetables, baked fish or use it as a lively sandwich spread.