Peruvian Aji Sauce

Peruvian Aji Sauce


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

Ingredients 15 m {{adjustedServings}} servings 125 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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 16

  1. 24 Ratings


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.


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)


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.