Best 6 Peruvian Aji Verde Recipes
**Aji Verde: A Peruvian Delight**
Aji verde is a vibrant and flavorful Peruvian sauce made from aji peppers, cilantro, and other fresh ingredients. It is commonly served as a condiment for grilled meats, fish, and vegetables, adding a spicy and tangy kick to any dish. This versatile sauce can also be used as a marinade, dipping sauce, or even as a spread for sandwiches and wraps. In this article, we'll provide you with authentic Peruvian recipes for aji verde, including a classic version, a spicy version, and a creamy version. Each recipe offers a unique flavor profile and can be tailored to your personal preferences. Whether you're a Peruvian food enthusiast or simply looking to explore new flavors, these aji verde recipes will surely tantalize your taste buds and add an exciting twist to your culinary adventures.
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
PERUVIAN GREEN CHILE SAUCE (AJI VERDE)
This is one of my favorite dips for bread. I also use it as a condiment for grilled steaks and pork chops. It's smooth, spicy, and very addictive! If you want even more spice, add additional jalapeno peppers.
Provided by t-licious
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine olive oil, cilantro, jalapenos, mayonnaise, and garlic in a blender and puree. Slowly add as little water as needed to create a smooth, creamy consistency. Season with white wine vinegar and salt.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 1.4 g, Cholesterol 3.5 mg, Fat 16.4 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 2.3 g, Sodium 82.9 mg, Sugar 0.4 g
PERUVIAN AJI SALSA VERDE
Classic Peruvian green sauce for chips. Can be as mild or spicy as you want. Not salsa in the typical latin restaurant sense of the word, just a unique savory and tangy sauce for dipping. Refrigerate and keep for weeks!
Provided by GoldsmithLissa
Categories Peruvian
Time 5m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Add all ingredients and blend until smooth.
- Use peppers, garlic, and salt to taste. Experiment as necessary, you can't go wrong. (For mild version, use 1/4 to 1/2 jalepeno pepper and remove seeds).
- I recommend allowing to refrigerate a bit before serving to set and let flavors mix.
- Serve with bread or chips.
Nutrition Facts : Calories 112.2, Fat 11.5, SaturatedFat 1.6, Cholesterol 1.9, Sodium 249.2, Carbohydrate 2.6, Fiber 0.3, Sugar 0.8, Protein 0.3
PERUVIAN ROAST CHICKEN WITH AJI VERDE
One of the recipe testers for Foodnetwork called home to recreate this family food memory-from Peru to you! I got this from the Food Network Kitchens cookbook, a prize I won in the Iron Chef game! :)
Provided by Sharon123
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Chicken:.
- Preheat the oven to 425*F.
- Remove 5 cloves from the head of garlic, then halve the remaining head horizontally.
- Season the chicken cavity with salt and pepper to taste, then stuff with the halved garlic. Smash the garlic cloves, sprinkle with 2 teaspoons salt, and with the side of a large knife, mash and smear with the mixture to a coarse paste. Put the garlic in a bowl and mix with the vinegar, 1/2 teaspoons black pepper, and cumin. Rub the garlic mixture on the outside of the chicken.
- Whisk the soy sauce and sugar together and brush all over the outside of the bird. Tuck the wings under the back, cross the legs, tie them with kitchen twine. Set a v-rack or regular rack in a roasting pan and brush with the oil.
- Place the chicken breast side down on the rack and roast until the back is golden brown, about 35-40 minutes. Remove the pan from oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently open up the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170*F., 20-25 more minutes.
- Move the chicken to a carving board and let it rest for 10 minutes before carving.
- To make the Aji Verde sauce:.
- Puree the cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender or food processor until smooth. Carve the chicken and serve drizzled with the sauce. Enjoy!
Nutrition Facts : Calories 489.2, Fat 39.7, SaturatedFat 9.7, Cholesterol 96.6, Sodium 1551.2, Carbohydrate 7.9, Fiber 0.8, Sugar 2.1, Protein 25.1
SPICY GREEN SAUCE (PERUVIAN AJI VERDE)
OMG I think Ive got the recipe for the Delicious green sauce that comes as a condiment at the California restaurant Pollo Inka. Can be placed on top of any protien or just on rice. Be careful its addictive.
Provided by wendie chaplin
Categories Other Sauces
Time 5m
Number Of Ingredients 7
Steps:
- 1. In a blender or food processor mix the lettuce leaves, serrano chilies, mayo, lime, cilantro and salt.
- 2. Adjust ingredients to taste or amount your gonna make.
- 3. Use breadcrumbs as a thickener. If sauce is too runny then start with a tablespoon and add as needed. Want to be a consistency a little looser than hummus.
- 4. Enjoy as a dipping sauce for veggies, over rice, protein, or drink from the bottle!!!
PERUVIAN ROAST CHICKEN WITH AJI VERDE
Aji Verde is Spicy Peruvian Green Sauce. It is bright, fresh, spicy, sweet and tangy. Goes great with anything
Provided by barbara lentz
Categories Chicken
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Take the chicken and trim any fat and remove giblets. Season the cavity with salt and pepper. Place the garlic in a mortar and pestle and add the vinegar and cumin. Mix the soy sauce, sugar, and oil together
- 2. Brush the oil mixture over the chicken. Then spread the garlic mixture over the chicken Place the chicken breast side down in a roaster with a rack. Add some water in the bottom of the roaster. Heat oven to 375 degrees
- 3. Roast the chicken until the skin is golden brown about 35 to 40 minutes. Turn the chicken and brush with the pan drippings. Roast another 25 minutes until the top is nicely browned. Turn off the oven. Let chicken rest in the oven for about 20 minutes.
- 4. Meanwhile make the Aji Verde. Puree all ingredients in a food processor. Serve over the chicken or on the side for dipping
Tips:
- For a spicier sauce, use more ají peppers or add a pinch of cayenne pepper.
- If you don't have fresh cilantro, you can use 1/4 cup of dried cilantro.
- To make the sauce smoother, blend it until it reaches the desired consistency.
- Serve the sauce immediately or store it in the refrigerator for up to 3 days.
- Ají verde can be used as a dipping sauce, a marinade, or a condiment.
Conclusion:
Ají verde is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, creamy or chunky, ají verde is sure to become a favorite condiment in your kitchen.
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