Cuidado! This recipe for Peruvian aji verde is highly addicting March 30, 2016


Salsa aji verde is a bright green sauce from Peru commonly served with that country's well known rotisserie roast chicken dish. Its primary ingredients are green chiles, cilantro, garlic, and aioli.  While Peruvian cuisine is highly distinguishable from the dishes we typically cover on this blog, we believe there's a place at the table for aji verde.

Its creamy, spicy flavors pair well with all types of empanadas as well as chicken, fish and vegetable dishes from the parrilla.  Consider serving it as a condiment at your next asado or even just having some around in your fridge. Our secret is pickling the chiles for a couple of days ahead of blending.  It adds a tad more acid and makes all the difference.


 

Its creamy, spicy flavors pair well with all types of empanadas as well as chicken, fish and vegetable dishes from the parrilla.  Consider serving it as a condiment at your next asado or even just having some around in your fridge. Our secret is pickling the chiles for a couple of days ahead of blending.  It adds a tad more acid and makes all the difference.

Salsa Aji Verde Recipe

  • 3 green jalapeno peppers (or serranos); pickled with seeds (see below)
  • 1 cup loosely packed fresh cilantro leaves
  • 1 large clove garlic, minced and flash sauteed
  • 1 green onion, coarsely chopped
  • Juice from 1 whole lime or lemon
  • 2 tablespoons extra virgin olive oil
  • ½ cup high quality aioli or mayonnaise
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon white wine vinegar (from chile pickle brine)

Coarsely chop the green chiles and submerge them in 1/2 cup of white wine vinegar and a dash of salt.  Put in the refrigerator for 1-2 days.

When ready to make the sauce, combine all ingredients above in a high speed food processor except for the aioli.  Work in stages to slowly blend in the aioli to ensure a smooth, creamy texture. 

Save in an air tight container and will last in the fridge up to 7 days.