Best 3 Peruvian Green Chile Sauce Aji Verde Recipes
In the realm of Peruvian cuisine, Ají Verde, a vibrant green sauce, stands as a testament to the country's rich culinary heritage. This versatile sauce, also known as Peruvian Green Chile Sauce, is a symphony of flavors that dances on the palate. With its origins in the northern coastal regions, Ají Verde has become a beloved condiment, gracing everything from grilled meats and fish to tamales and empanadas. Its versatility extends beyond savory dishes, as it also adds a delightful tang to salads and sandwiches.
Ají Verde is not a singular entity but rather a constellation of recipes, each with its unique characteristics. Some variations emphasize the heat of the ají peppers, while others showcase the bright flavors of herbs and spices. In this exploration of Ají Verde, we will embark on a culinary journey through three distinct recipes, each offering a tantalizing twist on this Peruvian treasure.
The first recipe, Ají Verde Clásico, captures the essence of traditional Peruvian flavors. With a blend of fresh ají peppers, cilantro, garlic, and onion, this sauce delivers a harmonious balance of heat, brightness, and savory depth. The second recipe, Ají Verde Huancaína, hails from the central highlands of Peru and incorporates creamy queso fresco, aji amarillo peppers, and walnuts, resulting in a rich and complex sauce that adds a touch of sophistication to grilled meats and vegetables.
Lastly, Ají Verde de Tomate, originating from the southern coastal regions, brings a vibrant green hue and a touch of sweetness to the table. This version incorporates fresh tomatoes, cilantro, garlic, and green onions, creating a sauce that is both refreshing and flavorful. Whether you prefer the classic simplicity of Ají Verde Clásico, the creamy indulgence of Ají Verde Huancaína, or the vibrant freshness of Ají Verde de Tomate, this trio of recipes offers a tantalizing exploration of Peru's beloved Ají Verde.
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
AJI VERDE (SPICY PERUVIAN GREEN SAUCE)
Learn how to make the best aji verde sauce! Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, and a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos and more! Recipe yields about 1 1/4 cups.
Provided by Cookie and Kate
Categories Sauce
Time 10m
Number Of Ingredients 7
Steps:
- In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
- Taste, and adjust if necessary. This sauce is intentionally bold and spicy and I usually think it's just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it's not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn't have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
- Aji verde keeps well in the refrigerator, covered, for about 1 week.
Nutrition Facts : ServingSize About 2 tablespoons, Calories 94 calories, Sugar 0.2 g, Sodium 161.8 mg, Fat 9.6 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.2 g, Protein 1.2 g, Cholesterol 13.9 mg
AJI VERDE (PERUVIAN GREEN CHILI SAUCE)
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
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
Tips:
- Use fresh ingredients whenever possible. This will give your sauce the best flavor.
- Don't be afraid to adjust the ingredients to your taste. If you like it spicier, add more chili peppers. If you like it creamier, add more avocados.
- Serve the sauce immediately or store it in the refrigerator for later use. It will keep for up to 3 days.
- Ají verde is a versatile sauce that can be used on a variety of dishes. Try it on chicken, fish, beef, or pork. You can also use it as a dip for vegetables or chips.
Conclusion:
Ají verde is a delicious and easy-to-make Peruvian sauce that is perfect for adding a spicy kick to your favorite dishes. With its vibrant green color and creamy texture, it is sure to be a hit at your next party or gathering. So next time you're looking for a new sauce to try, give ají verde a try. You won't be disappointed.
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