Wednesday, October 18, 2006
Peruvian Green Sauce (Aji)
Blogging is a major means to stimulate your creativity. Survival Gourmet noted my post on taking more time to use and develop sauces. He posted a recipe for Peruvian Green Sauce (Aji) which is served as a condiment. It's like the official sauce of Peru. Many local Peruvian restaurants in Los Angeles always have a squirt bottle of this stuff on the table. It's use includes as a dipping sauce for bread, chicken and most any other meat or even potato.
I put together a batch of this based on SG's recipe. I added a couple of substitutes noted below.
Here are the ingredients per SG…
1/4 head of lettuce, torn into pieces (iceberg is fine, romaine is better)
3 jalapeno chiles, seeds and veins removed (I used a habanero from my garden- yep- very hot stuff though I only used one)
1/4 cup mayonaise
5 green onions
1/2 bunch of cilantro leaves (try to avoid the stems)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder (I sustituted with about 6-8 cloves of garlic- yea a lot)
(I used a blender instead of a food processor which meant I had to add about a 1/4 cup chicken broth to get it to move.)
Put all ingredients into a blender or food processor and process until smooth. It should come out bright green in color.