Cuban Green Sauceaji Verde Food

AJI VERDE RECIPE (PERUVIAN GREEN SAUCE)

Aji Verde Recipe (Peruvian Green Sauce) image

Aji Verde is a Peruvian green hot sauce. It's made up of fresh cilantro, aji amarillo, huacatay and cheese that makes it creamy and spicy. Typically served alongisde pollo a la brasa, it pairs well with roasted vegetables, chicken or bread.

Provided by Adrianna Adarme

Time 15m

Number Of Ingredients 11

Ingredients

1 whole lime (juiced)
2 tablespoons olive oil
1/2 cup good-quality mayonnaise ((such as Hellmann's) )
3 ounces queso fresco or blanco
2 serrano peppers (ends trimmed )
1 bunch cilantro (with the leaves removed and stems discarded*)
4 garlic cloves (peeled )
2 green onions ( ends trimmed and roughly chopped)
2 teaspoons huacatay paste ((optional))
1 tablespoon aji amarillo paste ((optional))
1/4 teaspoon kosher salt

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.

Nutrition Facts : ServingSize 12 g, Calories 185 kcal, Carbohydrate 1.5 g, Protein 1.4 g, Fat 19.6 g, SaturatedFat 3.2 g, Cholesterol 11 mg, Sodium 222 mg, Fiber 0.4 g, Sugar 0.3 g

AJI VERDE (PERUVIAN GREEN CHILI SAUCE)

Aji Verde (Peruvian Green Chili Sauce) image

Make and share this Aji Verde (Peruvian Green Chili Sauce) recipe from Food.com.

Provided by Karina A

Categories Sauces

Time 20m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch cilantro
3 jalapenos
1 garlic clove
1/2 teaspoon salt, to start
1/4 cup olive oil, to start
mayonnaise, about 3 tblsp to start (Substitute with oil and blend until it becomes creamy if you want to keep this more authentic.)
1/4 cup water
fresh lemon juice or white wine vinegar

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.

Nutrition Facts : Calories 500.9, Fat 54.3, SaturatedFat 7.5, Sodium 1181.2, Carbohydrate 4.8, Fiber 2.1, Sugar 2, Protein 1.2