About ten years ago, I purchased this Peruvian aj sauce from a restaurant in California. Since then, it has become a constant in my refrigerator. With rotisserie chicken, this recipe is fantastic.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 10 |
Ingredients
- 1 head romaine lettuce, stem-end trimmed and discarded
- ½ bunch fresh cilantro, stems removed
- 5 green onions
- ¼ cup mayonnaise
- 2 jalapeno peppers, seeded
- 1 clove garlic
- salt and ground black pepper to taste
Instructions
- Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeño peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.
- You use olive oil instead of mayo if desired.
Nutrition Facts
| Calories | 50 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 37 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
So smooth, and with a little kick! Grocery didn’t have green onions, so I substituted chives, then same thing happened finding jalapeño so I used serrano.
This was yummy. I felt it needed a bit of brightness so I added 1 tsp white vinegar and doubled the mayo. I kept the seeds in one jalapeño for spice. Went well with Peruvian Style beer can chicken from AR.
OMG! I would put it in my cereal but I must have self control!! I will just say I am a BIG FAN of this!!
Almost. In my opinion, this recipe needs a bit of lime juice or white vinegar to get a bit of a bite. I also thought it was better with the addition of some ground coriander and cumin
Really good!
I want to replace the mayo in my next batch. Maybe avocado?
With my changes, I would give this recipe 5 stars. The end product wasn’t creamy enough for my liking, so I used 3/4 c of mayo (next time will use 1 cup) and I also used 3 cloves of garlic. I didn’t want it to be too hot, so I only used one jalapeno and I thought that was perfect. I was trying to replicate a Peruvian chicken dish that came with this fantastic and addicting green sauce and with my changes, this comes very close to it.
This sauce was very good, I added a whole head of cilantro,the juice of one lime and a tablespoon more of vegan mayo and it was perfect!
Great
I followed the original recipe with a generous “half bunch of cilantro” and loved it! Thanks Dorothy!
I like the aji however I definitely had to add a smidgen of water and a drizzle of olive oil so the ingredients would blend. I also added half a lime juice for a little zest and a couple of mint leaves. Taste tested and thought it was great.
This recipe is from my fav Peruvian restaurant in Lolita CA my o let mistake was not completely drying alll the vegs when ch water down my sauce and keeping some of the seeds and membrane I the jalapeño s for some heat! Thanks for the recipe
This was very good and probably as close to the original as you can get without having authentic ingredients. I think it could definitely use more cilantro next time but “half a bunch of cilantro” can be pretty subjective depending on your bunch. 🙂 Now I know to use a generous amount of cilantro. Will definitely make again!
It’s an amazing sauce!! It’s modeled after “El Polla Inka ” restraunts famous “Aji green sauce”. I had to added some water to get it to blend in the blender, add just enough to get the blender to mix it. Otherwise it’s too dry and the blenders blade just spins without actually mixing the ingredients. It’s great on white rice, eggs, bread and especially rostarrie chicken (just like the restraunt serves! ) I live no where near one of there amazing restraunts, so I have had to only dream of there green sauce. But not now, thanks to the person who got the sauce finally right!
Omg, it was super delicious. I made enough tontake to work. If you need to cool it done just a bit, chop up a half of cucumber and blend it in with the other ingredients. I will be making again.
So so yummy! This is my new love….green sauce with Peruvian roast chicken or turkey.
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 of romaine on hand – otherwise followed the recipe exactly. My husband said it was the best thing he had ever tasted. Out of curiosity, I will try the original recipe next time, but it is hard to imagine it being any better!
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.
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!
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, and can even be used as a salad dressing. To achieve the preferred consistency, I like to use a mixture of two-thirds mayo and one-third olive oil instead of just mayo. Thanks Dorothy!