Aji Aamarillo Chile Pepper Sauce Vegan Food

AJI VERDE (SPICY PERUVIAN GREEN SAUCE)

Aji Verde (Spicy Peruvian Green Sauce) image

Learn how to make the best aji verde sauce! Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, and a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos and more! Recipe yields about 1 1/4 cups.

Provided by Cookie and Kate

Categories Sauce

Time 10m

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
2 cups lightly packed fresh cilantro, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 1/2 medium)
2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
2 cloves garlic, roughly chopped
1/3 cup (1 ounce) grated Cotija or Parmesan cheese
1 tablespoon lime juice
1/4 teaspoon fine sea salt

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.

Nutrition Facts : ServingSize About 2 tablespoons, Calories 94 calories, Sugar 0.2 g, Sodium 161.8 mg, Fat 9.6 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.2 g, Protein 1.2 g, Cholesterol 13.9 mg

AJI AAMARILLO CHILE PEPPER SAUCE ( VEGAN )

Aji Aamarillo Chile Pepper Sauce ( Vegan ) image

This versatile, spicy yellow sauce is the perfect accompaniment to roasted tofu, seitan, vegetables, french fries, and fried yuca. * The star ingredient is the aji amarillo chile pepper, a staple in Peruvian cooking. Look for jarred aji amarillo (yellow) paste in a Latin food market. If you can't find the paste, you can use frozen aji amarillo peppers. Thaw and dice one pepper, and saute it in olive oil until it's soft. Add the cooked pepper to the rest of the sauce ingredients and process. Recipe from Vegan International.

Provided by Mindelicious

Categories Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons aji yellow paste or 2 tablespoons one aji amarillo pepper, chopped and sauteed in oil
1/2 cup vegan mayonnaise
1/4 cup vegan sour cream
1 tablespoon ketchup
2 green onions, white and green parts, chopped
1 -2 lime, juiced, to taste
salt, to taste
pepper, to taste

Steps:

Coarsely chop the white parts of the green onions.
Add the chopped onions with all the rest of the ingredients (except the salt and pepper) to the bowl of a food processor or blender.
Process until mixture is smooth and creamy.
Season sauce with salt and pepper to taste, and chill until ready to serve.
*Note: This sauce seems to taste even better after 24 hours in the refrigerator. Store in the refrigerator for up to one week.

Nutrition Facts : Calories 20, Fat 1.2, SaturatedFat 0.2, Cholesterol 1.5, Sodium 52.7, Carbohydrate 2.6, Fiber 0.3, Sugar 1, Protein 0.2

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