Aji Verde
That's right! I've got another green sauce for you guys!
Unlike my herby chimmichurri and tangy tomatillo sauce, this aji verde is rich and spicy with #bigumami flavors.
This is a South American sauce that originates in the Andes. It has been made, in one variation or another, since the time of the Incas! These days, I typically find it in Peruvian restaurants alongside one of my other favorites, Lomo Saltado.
I love this sauce on everything!
Try it in fish tacos and breakfast burritos. Use it as a sandwich spread. Add it to tuna. Dip your fries in it. Sauce your meat with it. Try it as chicken marinade. You can even thin it out by adding a splash more oil, lime juice, and water to use on your salads.😉
Ingredients:
Mayo - 1/2 cup
Cilantro - 1 bunch (including stems)
Jalapeño - 1 (raw or boiled)
Garlic Oil - 2 TB
Cotija Cheese - 1/3 cup (Parmesan, Asiago, or Manchego will work too!)
Lime Juice - 1 (or juice of 1/2 of a lemon)
Instructions:
If you’re concerned about the digestibility of this pepper, I would recommend either boiling the jalapeño before blending it up in your sauce, but you can it raw, it’s really up to your body. Start by boiling your pepper on the stove until softened and darkened in color. If you just can be bothered to break out a pot, you can totally submerge the pepper in water in a pyrex measuring cup, cover with a cloth or plastic wrap and microwave for 5 minutes, until tender. Be sure to remove the stem before using.
Add all of your ingredients to a high speed blender, I LOVE this Vita-mix, and blend, slowly working your way up to high speed until smooth in consistency and bright in color.
PRO TIP: Store in a squeeze bottle in the fridge door for easy access to flavor and put that s%^t on everything!
Enjoy!
Thank you guys so much for trying this recipe! I’d love to know what you think. Let me know in the comments! Don't forget to tag me if you post a pic, I love to see your cooking!!
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