Spicy Green Sauce Peruvian Aji Verde Recipes

SIMPLE PERUVIAN GREEN SAUCE (AJI VERDE)

Steps:

• Combine lettuce, cilantro, green onion, jalapenos, garlic, lime juice, and vinegar in a blender. Blend on high until smooth.
• Add the mayonnaise and cumin. Blend until completely incorporated.
• Season with salt and pepper to taste.
• Serve with grilled chicken, veggies, and/or rice.
• Store sauce in a jar with a tight-fitting lid in the refrigerator for up to 1 week.
• Refrigerate - Store sauce in a jar with a tight-fitting lid in the refrigerator for up to 1 week.

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.

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 (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.

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 CHICKEN WITH AJI VERDA SAUCE

Steps:

• Rinse and clean chicken with lemon and vinegar, pat dry.
• In a medium bowl, combine all chicken marinate ingredients. Aji Panca Paste, aji Amarillo paste, cumin, paprika, chile seasoning , liquid aminos, brown sugar, green seasoning ,lime juice, adobo, oregano and salt.
• Add the chicken to a large bowl with the marinade. Marinate for 30 minutes the least, inside the refrigerator or overnight.
• While chicken is marinating. Season your potatoes with left over marinade, about 2 tbsp. Next add adobo and Italian seasoning to the potatoes.
• On a large baking tray, add chicken and potatoes. Bake at 400F for 60 minutes or until it reaches a temperature of 165F.
• Enjoy!