AJI VERDE (PERUVIAN GREEN CHILI SAUCE)
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
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
AJI VERDE (SPICY PERUVIAN GREEN SAUCE)
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
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
PERUVIAN AJI VERDE
Spicy Peruvian green sauce. Good for 2 weeks in the fridge.
Provided by Nancy Vargas
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 26.4 calories, Carbohydrate 4.1 g, Fat 1.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 110.8 mg, Sugar 2.3 g
PERUVIAN AJI-STYLE SAUCE
I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive oil in replace of the mayo.
Provided by Dorothy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Cholesterol 2.1 mg, Fat 4.5 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 36.5 mg, Sugar 0.8 g
PERUVIAN AJI SALSA VERDE
Classic Peruvian green sauce for chips. Can be as mild or spicy as you want. Not salsa in the typical latin restaurant sense of the word, just a unique savory and tangy sauce for dipping. Refrigerate and keep for weeks!
Provided by GoldsmithLissa
Categories Peruvian
Time 5m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 112.2, Fat 11.5, SaturatedFat 1.6, Cholesterol 1.9, Sodium 249.2, Carbohydrate 2.6, Fiber 0.3, Sugar 0.8, Protein 0.3
GARLIC ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
This mouthwatering fall-off-the-bone roasted chicken is transformed by a bright green sauce made from cilantro, jalapenos, cheese, vinegar and garlic. Inspired by Peruvian pollo a la brasa con aji verde, this is the kind of dish you'll find yourself making over and over again.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Number Of Ingredients 16
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.
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