Peruvian Aji Sauce Food

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.

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 AJI-STYLE SAUCE

Steps:

• Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.

AJI (PERUVIAN HOT SAUCE)

Steps:

• In a blender add the cilantro, oil, jalapenos and salt.
• Pulse, adding water as needed until it's well blended but not runny.

PERUVIAN AJI SAUCE

Steps:

• Chop everything up as needed to fit into a blender.
• Remove the thick stems from the Cilantro and Parsley bunches. Cut the hard stem/hearts out of the romaine lettuce.
• Combine ingredients in the blender and blend thoroughly until smooth. Add small amounts of water if it sticks and gets too thick to blend. It will be a bright teal to sea green in color when complete.
• Spread it on any kind of bread either by itself, or on top of butter, margarine or hydrolyzed vegetable oil spreads. It is very tasty and really wakes up bread or can be used as a dip with chips.
• Store up to a week in the refrigerator. This stuff is awesome but very perishable, so I would use it within 5 days.

GARLIC ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

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.

PERUVIAN YELLOW PEPPER SAUCE

Steps:

• Preheat grill to high.
• Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
• Transfer to a plate and let cool.
• Scrape off the burnt skin. It's okay if you don't get all of it.
• Stem and seed the pepper, and cut into 1" pieces.
• Place pieces in a food processor or blender.
• Add all remaining ingredients.
• Puree to a smooth paste.
• You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
• Serve at room temperature.
• Can be stored, covered and refrigerated, for up to 1 week.

AJI VERDE SAUCE (FOR PERUVIAN CHICKEN)

Steps:

• Place cilantro, cojita cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender and puree until smooth.
• Serve with roasted chicken.