Best 6 Peruvian Aji Verde Recipes
Peruvian aji verde is a vibrant and flavorful sauce that is commonly served with a variety of dishes, including chicken, fish, and vegetables. The sauce is made with aji amarillo peppers, which are a type of Peruvian chili pepper that has a slightly sweet and fruity flavor. Other common ingredients in aji verde include onions, garlic, cilantro, and lime juice. This sauce is known for its bright green color and its ability to add a spicy kick to any dish. With its unique flavor and versatility, aji verde has become a beloved condiment in Peruvian cuisine.
Here are our top 6 tried and tested recipes!
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
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
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!!!
Tips:
- To make the most flavorful ají verde, use fresh, ripe ingredients. This means using fresh cilantro, onions, garlic, and peppers.
- If you don't have fresh cilantro, you can use dried cilantro. However, fresh cilantro will give your ají verde a much better flavor.
- If you don't have serrano peppers, you can use jalapeños or poblano peppers. However, serrano peppers will give your ají verde a spicier flavor.
- You can adjust the amount of spiciness in your ají verde by adding more or less peppers.
- Ají verde is best served immediately after it is made. However, it can be stored in the refrigerator for up to 3 days.
Conclusion:
Ají verde is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is especially popular in Peruvian cuisine, where it is often served with grilled meats, fish, and vegetables. Ají verde is also a great dipping sauce for chips, crackers, and empanadas. If you are looking for a new and exciting way to add flavor to your meals, give ají verde a try.
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