Peruvian Green Sauce Recipe

I first tried this vibrant peruvian green sauce recipe on a trip to Lima, and I knew I had to recreate its unique flavor at home. The blend of fresh cilantro and huacatay creates an aroma that’s instantly refreshing and savory. This particular version features the unique, herbaceous flavor of huacatay (Peruvian black mint) and a rich feta drizzle for an incredible pairing. We’ll walk through exactly how to get that vibrant color and rich, savory flavor using easy-to-find ingredients and a simple blending process. It’s perfect for grilling season or brightening up weeknight meals, making it one of my go-to healthy dinner ideas.

Ingredients

• Neutral Oil (1 tbsp / 15 ml): Used for sautéing the aromatic vegetables before blending. A neutral oil ensures the flavor of the herbs and peppers shines through. Avoid strong olive oils, which can overwhelm the delicate balance.
• Red Onion (1/2 medium / approx. 75 g): Forms the base flavor profile. Red onion adds a sharper, sweeter note compared to yellow onions when lightly cooked. Chop roughly since everything will be blended later.
• Garlic (2 cloves / approx. 10 g): Essential aromatic to balance the flavors. Avoid over-browning the garlic during sautéing to prevent bitterness. Fresh garlic is highly recommended over pre-minced.
• Aji Amarillo Paste (2-3 tbsp / 30-45 ml): The single most crucial ingredient for authentic Peruvian flavor and a slight, fruity heat. Aji amarillo paste is available in many international or Latin American markets; check the refrigerated section for freshness. If using fresh aji amarillo peppers, blanch, deseed, and remove stems first to reduce heat and mellow flavor.
• Huacatay Paste (1 tbsp / 15 ml): The defining herb for this specific peruvian green sauce recipe, also known as Peruvian black mint paste. Huacatay has a unique, minty-licorice flavor profile. If using fresh leaves, substitute 1/4 cup (60 ml) fresh huacatay leaves; look for them in specialty markets.
• Fresh Cilantro (1 cup / 240 ml, packed): Provides the vibrant green color and fresh, herbaceous flavor. Use both leaves and tender stems; the stems hold a lot of flavor. Pack tightly into a measuring cup for accuracy.
• Queso Fresco (100 g / 3.5 oz, crumbled): A mild, fresh cheese that adds creaminess without excessive salt. It contributes to the characteristic light texture of this peruvian green sauce. Mild farmer’s cheese is a suitable alternative if queso fresco is unavailable.
• Saltine Crackers (4-5 crackers / approx. 20-25 g): Acts as a traditional thickener to give the sauce body and creaminess. Use plain, unsalted or very lightly salted saltines. Do not substitute other crackers or bread, as they will change the flavor profile.
• Evaporated Milk (1/2 cup / 120 ml): The liquid base that provides a rich, slightly sweet creaminess. Evaporated milk provides a thicker texture than regular whole milk. If substituting with whole milk, reduce by a few tablespoons for best consistency.
• Fresh Lime Juice (1 tbsp / 15 ml): Adds essential acidity to brighten the peruvian green sauce recipe and balance the richness. Fresh-squeezed lime juice provides a superior flavor compared to bottled juice. Adjust to taste at the end of blending.
• Salt (1/2 tsp / 2.5 g): Enhances all the flavors in the sauce. Start with 1/2 teaspoon and increase as needed; note that the feta drizzle adds additional saltiness.
• Feta Cheese (75 g / 2.6 oz, crumbled): The key component for the unique drizzle topping. Use feta from a block rather than pre-crumbled for a creamier blend. The salty, tangy flavor of feta contrasts perfectly with the green sauce base.
• Evaporated Milk (1/4 cup / 60 ml): The liquid base for the feta drizzle to make it pourable. Heavy cream will create a richer, thicker drizzle; evaporated milk keeps it lighter. Adjust consistency by adding small amounts of milk/cream until desired pourability is achieved.
• Fresh Lime Juice (1 tsp / 5 ml): A small amount of acidity in the drizzle cuts through the fat of the cheese. Balances the feta’s saltiness for a more complex flavor profile.
• Salt (pinch, optional, for feta drizzle): Only needed if the feta block itself is very mild. Taste the blended drizzle before adding extra salt.
• Garnish (small sprigs of fresh huacatay or cilantro): Optional final touch for presentation and to highlight the herbaceous notes. Use fresh herbs right before serving for maximum visual impact.

Instructions

1. Prepare the Huacatay Green Sauce Base: Heat the neutral oil in a small pan over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened and translucent, stirring frequently. Add the chopped garlic, aji amarillo paste, and huacatay paste; sauté for another 2 minutes until fragrant, stirring constantly to prevent burning the pastes. Remove from heat and let cool slightly before blending. This cooking step mellows the sharpness of the onion and garlic and blooms the flavors of the pastes. Sautéing ensures the final sauce has depth and a smoother texture than using raw aromatics.
2. Blend the Green Sauce: Transfer the sautéed mixture to a blender. Add the fresh cilantro, crumbled queso fresco, broken saltine crackers, evaporated milk, fresh lime juice, and 1/2 teaspoon salt. Blend on high speed until completely smooth and creamy, scraping down the sides as necessary. The crackers should be fully dissolved, not grainy; I blend mine for at least a minute to make sure there are no lumps from the crackers. *If the sauce seems too thick at this point, splash in another tablespoon of evaporated milk or water.* Taste and adjust salt or lime juice if needed; the sauce should be vibrant green and pourable, similar to a thick dressing.
3. Make the Creamy Feta Drizzle: In a separate small blender or food processor, combine the crumbled feta cheese, 1/4 cup evaporated milk, 1 teaspoon fresh lime juice, and an optional pinch of salt. Blend until very smooth and pourable, scraping down the sides as needed. The texture should be thin enough to easily drizzle, similar to a buttermilk dressing. If the drizzle is too thick, add a tiny splash more evaporated milk until it reaches the desired consistency.
4. Plate and Garnish: Spoon the vibrant Huacatay Green Sauce onto individual serving plates; it is commonly served alongside boiled yellow potatoes or grilled chicken. Create a dramatic visual by generously drizzling the bright white Creamy Feta Drizzle over the green sauce. Allow the drizzle to naturally pool, swirl, and drip over the base for a striking contrast in color and flavor. Finish with a small sprig of fresh huacatay or cilantro placed artfully on top of the sauce to highlight its herbaceous notes. This peruvian green sauce recipe makes for a beautiful presentation.

Sourcing Specific Peruvian Ingredients

Finding the key ingredients for this peruvian green sauce recipe can sometimes be a challenge, but here’s where to look for the most specific components:

• Finding Huacatay Paste (Peruvian Black Mint): This unique herb, sometimes called Peruvian black mint, is crucial for the peruvian green sauce recipe’s specific flavor. Look for it in the international aisle or refrigerated sections of large supermarkets. Latin American grocery stores are also a reliable source. If you find fresh huacatay leaves, you can substitute 1/4 cup (60 ml) for 1 tablespoon of paste.
• Where to Find Aji Amarillo Paste: Aji amarillo paste provides the fruity heat essential for this green sauce. It’s becoming more common in well-stocked grocery stores, often located near other pepper pastes like chipotle or harissa.

How to Serve this Unique Sauce

This vibrant sauce is incredibly versatile. Here are some of our favorite ways to incorporate this peruvian green sauce recipe into easy dinner ideas and high-protein snacks:

• As a Condiment for Grilled Meats: The rich, herby flavor pairs perfectly with smoky char. Serve this peruvian green sauce recipe over grilled chicken or steak for an easy dinner idea.
• With Potatoes: A classic pairing for huancaina sauce (a different version of Peruvian cheese sauce) is boiled yellow potatoes. This peruvian green sauce variation is equally delicious served alongside simple boiled or roasted potatoes.
• On Sandwiches and Wraps: Use this sauce to elevate a chicken sandwich or wrap; it adds a bright, creamy, and unique kick to family-friendly lunches.
• As a Dip for Vegetables or Fries: Serve chilled as a dip for carrot sticks, cucumber slices, or sweet potato fries. It makes a great high-protein snack option.

Make-Ahead and Storage Tips

For best meal prep results, follow these tips to store your green sauce. The peruvian green sauce recipe base and feta drizzle store differently due to their ingredients.

• Refrigeration: Store the green sauce base in an airtight container in the refrigerator for up to 3-4 days. This is great for making quick meals during the week.
• Feta Drizzle Storage: The feta drizzle should be stored separately in an airtight container for up to 2 days; it may separate slightly upon standing.
• Freezing: Due to the high dairy content and the specific texture from the crackers and cheese, freezing this sauce is not recommended as it affects the final texture and consistency.

FAQs

What does huacatay taste like?

Huacatay (Peruvian black mint) has a complex flavor profile often described as a mix of mint, basil, tarragon, and sometimes black licorice or anise. It’s a very distinct flavor that defines authentic Peruvian cuisine.

Can I make this sauce less spicy?

The aji amarillo paste provides a mild, fruity heat. To reduce the spice in this peruvian green sauce recipe, use less paste (start with 1 tablespoon) or use fresh aji amarillo peppers where you have full control over deseeding and blanching.

Why do I need saltine crackers in a sauce recipe?

Saltine crackers are a traditional thickener in many Peruvian sauces. They absorb liquid and create a creamy, velvety texture without adding flour or cornstarch. The crackers dissolve fully during blending, leaving no texture behind.

What is the difference between this and Aji Verde sauce?

Aji Verde typically refers to any Peruvian green sauce. While similar, this specific version uses huacatay and queso fresco, which give it a different flavor profile than a standard cilantro-based Aji Verde. This peruvian green sauce recipe also incorporates a feta drizzle.

How do I get the bright green color without losing it?

The key is to blanch the fresh herbs very briefly in hot water, then immediately place them in ice water before blending. For this peruvian green sauce recipe, the amount of cilantro used and the lack of prolonged heating keep the color vibrant.

Can I make this sauce without dairy?

It’s difficult due to the queso fresco, evaporated milk, and feta drizzle. You could substitute the queso fresco with a cashew cream base and use full-fat coconut milk for the evaporated milk, but it will lose some authentic flavor. This would be a healthy meal modification.

How can I store this peruvian green sauce recipe for meal prep?

I always store the green sauce base in a sealed jar for up to four days. For the best texture when serving, store the feta drizzle separately and blend it right before plating or add it just before serving.

Conclusion

This vibrant peruvian green sauce recipe is truly a showstopper that will instantly upgrade your weeknight meals. The combination of huacatay and the creamy feta drizzle creates a unique flavor profile that is both rich and refreshing. Pin this recipe for future use, and be sure to share it with friends who love exploring new flavors.

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