Peruvian Aji Sauce

Recreating the Lemon Tree (Part 1)

The Lemon Tree is our favorite Peruvian restaurant in Houston. Comfortable atmosphere, great people, and as authentic as you can get around (so says my Peruvian colleague)…

We love everything about the Lemon Tree, we haven’t gone wrong yet. So, since we both had off today, we decided to work on a Peruvian feast! First we wanted to recreate their sauce that they serve on every table with round corn chips. The corn chips are obviously store-bought, but don’t detract from the deliciousness of their “aji” sauce (unclear if it’s actually called that, because it doesn’t include aji pepper…).


2 serrano peppers (can substitute jalapeno if wanted)
1 clove of garlic
1/3 cup Mayo
1 tsp olive oil
2 tsp fresh lime juice
~1/2 head of cilantro (I just kept putting it in until it tasted right)

First you’ll want to put the clove of garlic into the food processor with your lime juice and mayo. Cut up the peppers (be sure to wash your hands, serrano peppers are hotter than they look!) and deseed them (very important, the seeds and rind is where most of the heat is and you’ll definitely get enough spice from the flesh itself). After deseeded, cut into managable pieces and place into food processor. Chop up cilantro and place on top in food processor. Blend well and then taste to see if it tastes how you’d like it. I found after my first try, it was too mayo tasting, so I added more cilantro along with the 1 tsp of olive oil. Your mileage may vary.

Though it was only my first try, my hubby thinks I did an excellent job at recreating their sauce saying it was just as good!

Nutrition (whole batch, each batch serves ~4):
512 cal
53 g fat (what do you expect with mayo?)
0 g carb
0 g protein