Cuban Green Sauceaji Verde Food

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.

CUBAN GREEN SAUCE(AJI VERDE)

Steps:

• Roughly chop all ingredients & blend in food processor.