Best 3 Aji Verde Spicy Peruvian Sauce Recipes
Ají Verde is a vibrant and flavorful Peruvian sauce that adds a kick of heat and a burst of freshness to any dish. Made with a blend of fresh herbs, spicy peppers, creamy avocado, tangy lime juice, and a touch of garlic, this sauce is a staple in Peruvian cuisine and has gained popularity worldwide.
This article presents a collection of Ají Verde recipes that cater to diverse dietary preferences and skill levels. From the classic Ají Verde recipe that captures the traditional Peruvian flavors, to a vegan version made with plant-based yogurt, and a spicy Ají Verde that packs an extra punch, there's a recipe for every palate. Additionally, the article includes a refreshing Ají Verde Chimichurri recipe that's perfect for grilled meats, and a delightful Ají Verde Hummus recipe that adds a Peruvian twist to the classic Middle Eastern dip. Get ready to embark on a culinary journey to Peru with these delectable Ají Verde recipes!
AJI VERDE RECIPE (PERUVIAN GREEN SAUCE)
Aji Verde is a Peruvian green hot sauce. It's made up of fresh cilantro, aji amarillo, huacatay and cheese that makes it creamy and spicy. Typically served alongisde pollo a la brasa, it pairs well with roasted vegetables, chicken or bread.
Provided by Adrianna Adarme
Categories Condiment
Time 15m
Number Of Ingredients 11
Steps:
- To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. At first the cilantro leaves won't be totally smooth, but keep the blender running and it will eventually become cohesive and smooth.
- Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.
Nutrition Facts : ServingSize 12 g, Calories 185 kcal, Carbohydrate 1.5 g, Protein 1.4 g, Fat 19.6 g, SaturatedFat 3.2 g, Cholesterol 11 mg, Sodium 222 mg, Fiber 0.4 g, Sugar 0.3 g
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
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.
Tips:
- Use fresh ingredients: This will ensure that your aji verde sauce is as flavorful as possible.
- Choose the right peppers: The type of pepper you use will determine the heat level of your sauce. Ají Amarillo peppers are a good choice for a mild sauce, while habaneros or scotch bonnets will give you a much spicier sauce.
- Roast the peppers: Roasting the peppers will help to bring out their flavor and give your sauce a smoky taste.
- Use a blender or food processor: This will help to create a smooth and creamy sauce.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lime juice or a dollop of sour cream to brighten up the flavor.
Conclusion:
Aji verde is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is a staple in Peruvian cuisine, but it is also enjoyed all over the world. If you are looking for a new and exciting sauce to try, I highly recommend making aji verde. You may also experiment with different variations of the sauce to suit your own taste preferences. Whether you are using it as a marinade, dipping sauce, or condiment, aji verde is sure to please everyone at your table. So next time you are looking for a way to add some spice to your meal, give aji verde a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
