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Peruvian Green Sauce has bold flavor with a sweet, spicy, clean and herb-y profile. Serve alongside many of your favorite foods, to amp up their flavor. Simply Sated
4.2 from 21 votes

Peruvian Green Sauce

This sauce is so delicious; you will want to double it. Serve as a dip or a side with potatoes, French fries, pork, steak, beans, rice, shrimp, salmon or any other wonderful food you might enjoy.
Course Side
Cuisine Peruvian
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Susie Gall


  • Ingredients:
  • 3 medium jalapenos – white ribs and seeds removed if more heat is desired, don’t remove the white ribs and seeds
  • 1 tablespoon Aji Amarillo paste optional. *see note
  • cups 1 medium sized bunch fresh cilantro, tightly packed; longer stems removed and roughly chopped
  • ¼ cup fresh basil leaves tightly packed
  • 3 tablespoons grated fresh Parmesan or Cotija cheese
  • 1 tablespoon ginger paste of fresh ginger grated
  • 1 tablespoon honey
  • 2 medium cloves garlic minced
  • Fresh juice from 1 lime juice
  • 1 tablespoon canola oil **see note
  • ½ cup real mayonnaise NOT Miracle Whip
  • Kosher salt & freshly ground black pepper to taste


  1. Combine all ingredients except mayonnaise in a blender or food processor. **see note.
  2. Blend on HIGH until smooth..
  3. Add mayonnaise and blend until completely incorporated.
  4. Season to taste with salt & freshly ground black pepper.
  5. Transfer to jar or container with a tight fitting lid.
  6. Sauce will keep, refrigerated, up to one week.

Recipe Notes

Note: Aji Amarillo Paste is a hot yellow pepper paste from Peru. It is easiest found online.

*Note: If using a food processor, process all ingredients except the oil & mayonnaise for several minutes until smooth. Then add the oil and mayonnaise and continue to process until homogenous. (I think a good blender or stick blender works best, but the sauce did come together using the food processor.)