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!"
- Ready In:
- 5mins
- Ingredients:
- 8
- Yields:
-
1 cup
- Serves:
- 6-8
ingredients
- 1 bunch fresh cilantro, chopped including stems
- 3 jalapenos (this will be very hot, remove seeds or use less to taste)
- 1 garlic clove
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 cup olive oil
- 3 tablespoons mayonnaise
- 1⁄3 cup water
- splash lemon juice
directions
- 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.
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Reviews
-
This can't possibly be true Peruvian ají verde, where is the ají amarillo (special yellow pepper found only in Peru)? You can't call anything Peruvian without ají amarillo -
Great. We used all the jalapenos, but cut the garlic clove in half. No mayo for us, just the oil and a bit of lime juice. We seeded and deveined the pepper, but it was not overwhelmingly spicy. Thank you for posting. -
3 jalapenos!!? I used ONE, and I was overwhelmed in heat!! This has a good flavor... but seriously I don't see how anyone could ever use 3 jalapenos... unless they were TINY, and ALL the seeds were removed. Also I used Lime juice rather than lemon.
RECIPE SUBMITTED BY
<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well. We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects. </p>
<p>Our current food interests have been on curries, steak, shellfish, and healthy desserts. The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p>
<p>But we enjoy our wine (we keep a journal) and time together as we cook. When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port. So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines. And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt! </p>
<p>But we do love to indulge! And love entertaining family and friends to sample new creations or enjoy some our famous concontions. </p>
<p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals. Just for fun and some interested friends. I'll create a recipe list when I have made more progress.</p>
