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You can make Peruvian cilantro sauce by blending fresh cilantro, garlic, ají amarillo paste, lime juice, and oil into a smooth, vibrant green condiment.
It’s one of the most beloved sauces in Peruvian cooking, often served alongside grilled chicken, roasted vegetables, or even drizzled over rice.
While this Peruvian cilantro sauce looks fancy, it’s actually simple and quick to make right at home.
In this post, we’ll walk through what Peruvian cilantro sauce is, the ingredients you’ll need, step-by-step instructions, and tips to get that restaurant-quality flavor.
Let’s get into it.
What Is Peruvian Cilantro Sauce?
Peruvian cilantro sauce is a creamy, herby green sauce that’s a staple in Peruvian cuisine.
It’s known locally as salsa de cilantro and goes by other names like ají verde or green sauce.
The sauce combines cilantro with ají amarillo, a yellow chili pepper that gives it a gentle heat and a slightly fruity taste.
Peruvian cilantro sauce often includes mayonnaise or oil to make it creamy, along with garlic and lime for brightness.
It’s typically served with pollo a la brasa (Peruvian roasted chicken), but you can use it on fries, sandwiches, tacos, or anything that needs a flavor boost.
1. A Staple in Peruvian Cuisine
Peruvian cilantro sauce is deeply woven into the country’s food culture.
Walk into any Peruvian restaurant and you’ll likely find a bowl of this green goodness on the table.
It’s the sauce that brings pollo a la brasa to life and turns simple dishes into something memorable.
That’s why so many home cooks now want to learn how to make Peruvian cilantro sauce for themselves.
2. Creamy and Versatile
One reason Peruvian cilantro sauce is so popular is its texture.
Whether you make it with mayonnaise for a thicker, creamier version or with oil for a lighter one, the result is always smooth and satisfying.
This versatility means you can tweak the consistency based on what you’re serving it with.
A thicker Peruvian cilantro sauce works well as a dip, while a thinner version is perfect for drizzling.
Ingredients for Peruvian Cilantro Sauce
Before you start, gather everything so the process is smooth.
Here’s what you’ll need to make Peruvian cilantro sauce:
1. Fresh Cilantro
This is the star of the show.
Use about two cups of packed fresh cilantro leaves and tender stems for a vibrant Peruvian cilantro sauce.
Rinse it well and pat it dry so the sauce doesn’t get watery.
2. Ají Amarillo Paste
Ají amarillo gives Peruvian cilantro sauce its signature warmth.
You can find the paste in the Latin section of many grocery stores or online.
Start with a tablespoon and adjust to your spice preference.
3. Garlic and Lime Juice
Two cloves of garlic add depth, while the juice of one or two limes brings a bright, tangy kick.
These two ingredients balance the cilantro’s earthiness beautifully in any Peruvian cilantro sauce.
4. Mayonnaise or Oil
For a creamy Peruvian cilantro sauce, use half a cup of mayonnaise.
For a lighter version, swap in olive oil or a neutral oil like canola.
Either way, this is what gives the sauce its smooth, pourable consistency.
5. Salt and Optional Add-Ins
A pinch of salt ties everything together.
Some recipes add a little feta or parmesan for extra richness, or a jalapeño if you want more heat.
How to Make Peruvian Cilantro Sauce Step by Step
Making Peruvian cilantro sauce takes just minutes once you have your ingredients ready.
1. Blend the Base
Add the cilantro, garlic, ají amarillo paste, lime juice, and salt to a blender or food processor.
Pulse a few times until everything is roughly chopped and combined.
2. Add the Creamy Element
Now add the mayonnaise or oil.
Blend on high until the Peruvian cilantro sauce is completely smooth and creamy.
If it’s too thick, add a tablespoon of water at a time until you reach the consistency you like.
3. Taste and Adjust
Give it a taste.
Need more heat? Add more ají amarillo.
Want it tangier? Squeeze in more lime.
This is your chance to make the Peruvian cilantro sauce exactly how you like it.
4. Chill Before Serving
Transfer the sauce to a bowl or jar and refrigerate for at least 30 minutes.
Chilling lets the flavors meld, making your Peruvian cilantro sauce taste even better.
Tips for the Best Peruvian Cilantro Sauce
A few small tweaks can take your sauce from good to great.
1. Use Fresh Ingredients
The fresher your cilantro and lime, the brighter your Peruvian cilantro sauce will taste.
Avoid wilted herbs or bottled lime juice if you can.
2. Don’t Over-Blend
Blend just until smooth.
Over-blending can make the sauce warm and turn the cilantro dull instead of vibrant green.
3. Adjust the Heat
Ají amarillo is mild, but if you’re sensitive to spice, start small.
You can always add more, but you can’t take it out once it’s in your Peruvian cilantro sauce.
4. Store It Right
Keep your Peruvian cilantro sauce in an airtight container in the fridge for up to four days.
Press plastic wrap directly onto the surface to keep it green longer.
So, How Do You Make Peruvian Cilantro Sauce?
You make Peruvian cilantro sauce by blending fresh cilantro, garlic, ají amarillo paste, lime juice, and mayonnaise or oil until smooth and creamy.
It’s a simple recipe that delivers bold, restaurant-quality flavor in just a few minutes.
Whether you’re serving it with roasted chicken, fries, or veggies, this Peruvian cilantro sauce is sure to become a favorite in your kitchen.
Give it a try and enjoy every vibrant, tangy bite.