Peruvian green sauce—a smooth, creamy blend of ají amarillo peppers, cilantro, queso fresco, and lime. Tangy, herby, and lightly spicy, it's traditionally served with rotisserie chicken and fried yucca. This version comes straight from the bottle.←Back to Taco Finish Recipes
2 tbsp aji verde (store‑bought)
Drizzle over tacos just before serving.
Chef's Notes
Find bottled aji verde at Latin grocery stores, well-stocked supermarkets' international aisles, or online. Brands like Inca's Food and Zocalo are reliable. Shake well before using since the herbs and cheese settle to the bottom. The sauce should be creamy, tangy, and herby with a gentle warmth from ají amarillo peppers. Traditionally served with pollo a la brasa (Peruvian rotisserie chicken) and fried yucca, it's Peru's answer to the 'what sauce goes with everything' question. Beyond tacos, drizzle it over grilled chicken, roasted vegetables, eggs, rice bowls, or use as a dip for fries. The heat level is moderate and builds slowly. The Taco Archives note that aji verde achieved cult status in the US through Peruvian chicken restaurants and has been quietly converting people ever since. It deserves more fame.
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