Aji verde (spicy Peruvian green sauce)

*Editor’s note: This information was published in the June 2023 issue of Heartfelt Magazine, CHM’s monthly magazine that provides CHM membership-related tips and tricks, medical advice from doctors, testimonies from CHM members, and more. Please refer to the CHM Guidelines and applicable web pages for the most up-to-date information regarding CHM membership, sharing eligibility, and ministry news.*

By CHM employee Lisa Maruna

Looking for summer dinner ideas that will work when you’re short on time? Here's a simple green sauce that’s quick, healthy, and can be paired with what you’ve got in the kitchen.


  • ½ cup mayonnaise
  • 2 cups fresh cilantro
  • 2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
  • 2 cloves garlic, roughly chopped
  • ⅓ cup (1 ounce) cotija or parmesan cheese, grated
  • 1 tablespoon lime juice
  • ¼ teaspoon fine sea salt
  • A pairing of your choice


  1. Combine all ingredients in a food processor or blender. Blend until the cilantro has broken into tiny pieces and the sauce is green and mostly smooth.
  2. Taste and adjust, if necessary. Taste options:
    • If you’d prefer a milder flavor, blend in 1 tablespoon of olive oil.
    • If you’d prefer a spicy flavor, add some of the reserved jalapeño seeds and blend again.
    • If you’d prefer more of a tangy flavor, add another tablespoon of lime juice and/or a pinch of salt.
  3. Serve on eggs, tacos, rice, beans, sweet potato fries, or grilled or roasted meat or veggies.


Aji verde keeps well in the refrigerator, covered, for about one week. Serve with grilled chicken or shrimp for extra protein on those active days!


Do you have a favorite healthy recipe? We’d like to share it! CHM members can submit their recipes to editor@chministries.org for consideration in future magazines.

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