The green Peruvian sauce is a delicious and flavorful condiment that brings a unique taste to many Peruvian dishes. It has a vibrant green color and a creamy texture, with a tangy, mildly spicy flavor. This versatile sauce is commonly used to add flavor to proteins like chicken, fish and shrimp, as well as potatoes, rice dishes, sandwiches and more. But what exactly gives this iconic sauce its distinctive color, texture and zesty kick? Let’s take a closer look at the main ingredients that go into making authentic green Peruvian sauce.
Key Ingredients
There are a few key ingredients that give green Peruvian sauce its classic flavor profile:
Cilantro
A generous amount of fresh cilantro is one of the main ingredients imparting vibrant green color and fresh herbal flavor to the sauce. Cilantro, sometimes called coriander leaves, has a distinct taste that is widely used in Latin American cuisines. When blended into the sauce, the cilantro leaves release their flavors and turn the sauce a beautiful light green hue.
Onions
Onions are another aromatic ingredient central to green Peruvian sauce. Yellow or white onions are commonly used and add layers of flavor from their sharp, pungent and slightly sweet taste when sauteed. Onions bring an important savory, salty element to balance the sauce’s other ingredients.
Limes
Fresh lime juice adds essential bright, citrusy acidity to green sauce. Limes help cut through the richness of the other ingredients and bring a tart, tangy flavor. The acid in the lime juice also helps emulsify and thicken the sauce. Authentic versions use key lime juice for maximum fresh lime flavor.
Ají Amarillo Peppers
Ají amarillo peppers contribute mild heat, fruitiness and characteristic yellow-orange color to green Peruvian sauce. These small yellow chile peppers have a moderately hot, fruity flavor with citrusy and smoky notes. They are essential for bringing a distinct Peruvian flavor to the sauce.
Garlic
Garlic provides pungent, aromatic flavor to green sauce. Raw garlic cloves or garlic paste are commonly puréed into the sauce, adding a punch of garlicky flavor that enlivens all the other ingredients.
Olive Oil or Vegetable Oil
A neutral oil like olive oil or vegetable oil helps bind and emulsify the sauce ingredients into a cohesive, creamy texture. The oil also allows the flavors to blend smoothly.
Salt
Salt is added to taste to properly season the sauce and make the flavors pop. A balanced amount of salt enhances the other ingredients.
Other potential ingredients:
– Jalapeño or serrano chiles: For extra heat and spice
– Cumin: Earthy, warming flavor
– Black pepper: Adds subtle heat and seasoning
– Parsley or cilantro: Extra fresh, herbal notes
– Parmesan or feta cheese: Creamy, salty undertones
– Mayonnaise or sour cream: Further thickens and enriches sauce
– Vinegar: Additional tanginess
So in summary, the vibrant green color comes from the fresh cilantro, the creamy texture comes from blending the ingredients with oil and optional dairy products, and the characteristic zesty Peruvian flavor comes from the ají peppers, onions, garlic, lime juice and blend of spices and herbs. When these ingredients are combined into a sauce, the resulting blend is complex, bright and irresistibly delicious!
Traditional Cooking Method
Making traditional green sauce takes some finessing to achieve the perfect consistency and blend of flavors. Here is an overview of the basic steps:
Prep the ingredients
Start by gathering the cilantro, onions, garlic, ají amarillo peppers and limes. Rinse and chop the cilantro. Peel and dice the onions. Peel and mince the garlic cloves. Remove the seeds and ribs from the ají peppers if less heat is desired. Juice the limes.
Sauté the onions & garlic
Heat a skillet with oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 5 minutes. Add the garlic and sauté 1-2 minutes more until fragrant.
Blend the ingredients
In a blender or food processor, combine the cooked onions and garlic with the cilantro, ají peppers, lime juice, salt and a splash of water or oil if needed to blend. Purée the ingredients, stopping to scrape down the sides as needed, until a smooth sauce forms.
Adjust consistency if needed
If the sauce is too thick, add a touch more water or oil to thin it. If it’s too thin, keep blending to emulsify it more or stir in a dab of mayonnaise, sour cream or soft cheese to thicken it up.
Season to taste
Once the sauce has the desired consistency, taste and adjust the flavors as needed. Add more lime juice for acidity, salt for overall flavor, or ají peppers and spices for heat.
Let flavors meld
Allow the sauce to sit for 10-15 minutes for the flavors to fully develop. Then give it a final taste and tweak seasoning before serving. The sauce keeps refrigerated for 4-5 days.
Variations
While this traditional recipe captures the essence of classic green Peruvian sauce, there are endless variations that feature creative ingredient twists. Here are just a few popular ways chefs put their own spin on it:
Green Sauce with Cilantro & Jalapeño
Substitute spicy jalapeños for the ají amarillo peppers for a more piquant sauce with Mexican flair. Increase cilantro for extra vibrancy.
Green Sauce with Feta Cheese
Blend crumbled feta cheese into the sauce for a creamy, tangy flavor and luxurious texture. Reduce lime juice to prevent curdling.
Green Sauce with Cumin
Add 1 teaspoon ground cumin along with onions and garlic during sautéing for an earthy, smoky undertone. Finish with a dash of vinegar.
Green Sauce with Parsley
Use both cilantro and parsley, doubling up on the fresh herbal flavors. Add less water for a thicker herb paste consistency.
Green Sauce with Avocado
Blend in avocado or a spoonful of guacamole for a silky, rich sauce with subtle fruitiness. Lime juice helps keep the avocado from browning.
Green Sauce with Tomatillos
Substitute tomatillos for some or all of the ají peppers for a sauce with pleasant acidity. Roast tomatillos first for deeper flavor.
Uses for Green Peruvian Sauce
In Peruvian cuisine, green sauce can be used as:
– A marinade or topping for grilled meats like chicken, steak or shrimp
– A flavorful dipping sauce for empanadas or yuca fries
– A sandwich or burger spread
– A base for stews, sautés or roasted vegetables
– A zesty dressing or drizzle for salads, grains and potatoes
– A flavor boost for soups, ceviches and stir fries
– A creamy sauce for tacos, enchiladas or tamales
– A condiment for sandwiches, burgers and fries
It also works nicely as a marinade for fish or tofu before pan frying or baking. The sauce packs a flavorful punch that stands up well to bold seasoning blends and spice rubs.
Nutrition Facts
The nutrition of green Peruvian sauce can vary based on specific ingredients used, but in general:
Calories and macronutrients
Per 2 tablespoon serving:
– 25-50 calories
– 2-5g fat (mostly from oil used)
– 2-5g carbs
– 1-2g protein
Vitamins & minerals
Green sauce provides a range of micronutrients:
– Vitamin C: Immunity boosting vitamin C from lime juice and peppers
– Vitamin K: Important for blood clotting, found in the cilantro
– Potassium: Key electrolyte found in cilantro and limes
– Calcium: Bone-strengthening calcium from optional cheese or dairy
– Iron: Mineral that aids oxygen circulation from peppers and cilantro
– Fiber: Gut-healthy fiber from blended vegetables
So in addition to providing a delicious flavor boost, green Peruvian sauce delivers a nutritious blend of vitamins, minerals and antioxidants!
Where to Find Green Peruvian Sauce
Authentic green Peruvian sauce can be found at:
Peruvian restaurants
Look for the sauce served as a condiment, used in dishes or sold bottled at Peruvian restaurants across the Americas and globally in cities with large Peruvian populations.
Latin grocery stores
Imported bottled green sauces from Peru are often sold at Latin American specialty stores and grocers. Brands like Inca’s Food, Peruvian Chef, Aji Verde or Peruvian Secrets are common.
Online
Various brands of pre-made green Peruvian sauce can be found online through retailers like Amazon, Walmart or specialty Latin food sites.
Recipes
Of course, you can make fresh green sauce at home following traditional recipes and ingredient variations to control the flavor profile.
Conclusion
Green Peruvian sauce gets its signature vibrant color from cilantro, texture from blended oil and flavor from a mix of Peruvian ají peppers, aromatics like onion and garlic, and zesty lime juice. Traditional recipes can be tweaked with creative ingredient substitutions for your own unique twist. Bright, fresh and versatile, this iconic sauce can spice up everything from grilled meats to tacos, sandwiches, ceviches and more. With its tangy citrus notes, mild heat and herbal undertones, green sauce deserves a spot on the table as a flavor-boosting condiment that captures the essence of Peruvian cuisine.