Peruvian Green Sauce Food

PERUVIAN GREEN SAUCE

Peruvian Green Sauce image

Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.

Provided by Gina

Categories Sauce

Time 10m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1/4 cup chopped red onion
1/2 cup light Hellman's mayonnaise (use compliant mayo for whole30)
2 tablespoons white vinegar
4 teaspoons yellow mustard (Guldens)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 jalapeños (roughly chopped seeded but keeping the ribs (about 1 cup/3 oz))
2 cups chopped fresh cilantro leaves and stems (2 oz rinsed well)
3 medium cloves garlic (crushed through a press)

Steps:

Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.
Transfer to the blender then add the remaining oil, mayo, vinegar, mustard, salt and pepper.
Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.

Nutrition Facts : ServingSize 1 tablespoon, Calories 22 kcal, Carbohydrate 1 g, Protein 0.5 g, Fat 2 g, SaturatedFat 0.5 g, Cholesterol 1.5 mg, Sodium 64 mg, Fiber 0.5 g, Sugar 0.5 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

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