Peruvian Aji Verde Recipes

AJI VERDE (SPICY PERUVIAN GREEN SAUCE)

Steps:

• In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
• Taste, and adjust if necessary. This sauce is intentionally bold and spicy and I usually think it's just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it's not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn't have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
• Aji verde keeps well in the refrigerator, covered, for about 1 week.

AJI VERDE RECIPE (PERUVIAN GREEN SAUCE)

Steps:

• To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. At first the cilantro leaves won't be totally smooth, but keep the blender running and it will eventually become cohesive and smooth.
• Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.

AJI VERDE (PERUVIAN GREEN CHILI SAUCE)

Steps:

• Some recipes call for cilantro leaves only, but I threw in the stems as well to add some liquid to the sauce. I know cilantro is an acquired taste, so substitute with iceberg or romaine lettuce if you want a neutral taste but want to retain the green color.
• Halve and de-seed the chili peppers. Make sure you wear gloves or thoroughly wash your hands afterward. And don't rub your eyes!
• Puree all the ingredients in a blender, food processor, or hand immersion blender. It's like making pesto, start with the basic portions and adjust according to your taste. What worked for me was roughly those amounts. Add mayonnaise for creaminess. You can add water too if the sauce appears too thick. I've seen some recipes that called for white cheese or nuts, but felt those were too strong in taste since the versions of aji sauce that I've liked were light in flavor, with just an undertone of spiciness.
• Serve with bread for dipping.

PERUVIAN GREEN CHILE SAUCE (AJI VERDE)

Steps:

• Combine olive oil, cilantro, jalapenos, mayonnaise, and garlic in a blender and puree. Slowly add as little water as needed to create a smooth, creamy consistency. Season with white wine vinegar and salt.

PERUVIAN AJI VERDE

Steps:

• Blend cilantro, jalapenos, lime juice, garlic, mayonnaise, olive oil, salt, and pepper together in a food processor or blender. Blend in more mayonnaise or oil to adjust thickness if desired.

PERUVIAN STYLE ROASTED CHICKEN WITH AJI VERDE

Steps:

• Mix together the garlic, cumin, olive oil, paprika, pepper, oregano, 1/2 tsp salt, lemon zest, and 2 tbsp lemon juice to a small bowl.
• Butterfly or spatchcock the chicken by cutting out the backbone with kitchen shears, and cracking the breastbone with your palms to flatten the chicken. Clean and pat dry.
• Rub the chicken with all the lemon quarters squeezing the juice on the chicken and rubbing the whole bird with the rinds. Take your spice mixture and rub it all over the chicken including under the skin. Be careful not to rip the skin.
• Sprinkle the chicken with 1/2-1 teaspoon of salt.
• Transfer the chicken, butterflied, skin side up, to a sheet pan. Let it sit for 1 hour (preferably overnight) before cooking.
• Preheat the oven to 400F with the oven rack in the center of the oven.
• Roast 20 minutes. Baste. Roast 20 minutes. Baste. Check the temperature and roast until cooked. Juices should run clear and/or internal temperature in the thickest part of the thigh should read 165F. I usually take it out of the oven around 162F.
• While your chicken is in the oven, make your aji verde: Add all ingredients to a food processor and run until well combined. Yup, that's it!
• Let the chicken rest 15 minutes before cutting into it.

PERUVIAN GREEN SAUCE

Steps:

• Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.
• Transfer to the blender then add the remaining oil, mayo, vinegar, mustard, salt and pepper.
• Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.

PERUVIAN AJI SALSA VERDE

Steps:

• Add all ingredients and blend until smooth.
• Use peppers, garlic, and salt to taste. Experiment as necessary, you can't go wrong. (For mild version, use 1/4 to 1/2 jalepeno pepper and remove seeds).
• I recommend allowing to refrigerate a bit before serving to set and let flavors mix.
• Serve with bread or chips.

GARLIC ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• For Chicken: Preheat oven to 425 degrees F. Remove 5 cloves from garlic head; halve remaining head horizontally. Season chicken cavity with salt and pepper; stuff with halved garlic head. Crush garlic cloves, sprinkle with 2 teaspoons salt, and, mash with flat side of a large knife to a coarse paste. Transfer to a small bowl and stir in 1 tablespoon vinegar, 1/2 teaspoon black pepper, and cumin. Rub garlic mixture over chicken. Whisk soy sauce and sugar together and brush over bird. Tuck wings under back, cross and tie legs with kitchen twine. Brush chicken with oil and place, breast side down on a rack set in a roasting pan.
• Roast chicken until back is golden brown, 35 to 40 minutes. Remove pan from oven and turn chicken, breast side up. Remove kitchen twine and slightly open legs. Baste bird with pan drippings, return to oven, and roast until breast is golden brown and a meat thermometer inserted in thigh registers 170 degrees F, 20 to 25 minutes more. Transfer chicken to a carving board; let rest for 10 minutes before carving.
• For Aji Verde: Puree cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender until smooth. Carve chicken and serve drizzled with sauce.

PERUVIAN ROASTED CHICKEN WITH AJI VERDE RECIPE

Steps:

• Wash chicken and remove all fat.
• Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.
• Place in a large bag and marinate overnight.
• Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.
• Discard marinade.
• Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.
• To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.
• The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°.
• Let the chicken rest for 5 minutes before carving.
• **TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.
• Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.

PERUVIAN AJI VERDE

Steps:

• 1. To a food processor, add cilantro, cheese, jalapeño, oil, aji amarillo paste and lime juice. Process until smooth, scraping sides of bowl as needed, and continue processing to a fine paste. 2. Add sour cream, garlic and salt and process until combined.