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.
nice action shot, sylvie! i used to love pouring this stuff all over the roasted chicken at fries at pollo inka. unfortunately, i haven't had any since they closed, so i think i'll be trying this out soon.
ReplyDeleteThis looks great! Now I've got to find a recipe for the chicken.
ReplyDeleteLove the pic of the green swirl in the blender.
ReplyDeleteEl Pollo Inka is still open in Lawndale and Gardena.
ReplyDeleteThat recipe sounds darn good!
ReplyDeleteI may have to try this one.
We love the green sauce! There is a peruvian restaurant in Redondo Beach, CA - on Slauson and Artesia. Its called the Polo Grill - The Rotissire chicken sandwich is to die for! They make this white house dressing, we love dipping our fries in in and its great salad dressing but I don't know what its called? And they won't tell me what is in it! Can anyone help me with the name or anything at all about this white house dressing?
ReplyDeleteI'm not familiar with Polo Grill but I'm going to have to try them out anf their white house dressing.
ReplyDeleteThank you for the sauce, i think everyone in so cal should go to the peruvian buffet in lawndale, i am peruvian and ive eaten all sorts of peruvian food all over the place and this place is the best so far and its a buffet (7 bucks)
ReplyDeleteWow! I have become addicted to this Aji dipping sauce. I love the Aji at Balcones Del Peru on Vine and DeLongpre in Hollywood, CA. Excellent food there! I would put a bit of cumin in it, though.
ReplyDeleteSylvie,
ReplyDeleteMerci pour votre recette genial!
I think this is the epitome of condiments, you've given me passage to great culinary avenues with your sauce! Bravo Sylvie!
Lemom
I've been to that Peruvian place in Redondo Beach, but I'm more interested in their red sauce. It's so delicious dipping the bread. I could just eat that! I, too, was shot down by the waitress about what goes into that sauce.
ReplyDeletethank you so much for the green sauce recipe! i've been looking for it. i'll try it this weekend. m
ReplyDeleteI was hoping this was the recipe I have been searching for.
ReplyDeleteIf you are from the DC area....you would know of the many many excellent Peruvian Rotisserie Chicken places available.
They have a dark green hot sauce that I have been unable to locate the recipe for.
It's not Aji sauce as it is not mild but spicy and it is dark green. Anyone got a recipe.....the sauce I'm referring to is served at EL POLLO RICO, SUPER POLLO, & CRISP N' JUICY.
I think this is the same sauce you are looking for (served in 'el pollo rico')...skip the mayo and use olive oil instead (hence the dark green color and added spicy-ness)
ReplyDeleteI too am hooked on the green sauce. There is a great place in Gardena, Ca just up the street from the El Pollo Inka on artesia called El Rocoto. I think it's better than E.P.I. and they even have the RED sauce which is equally as good if not better than the green sauce. Hope you enjoy!
ReplyDeleteThis made my day. I am getting the ingredients together tonight and planning for a masterful dinner. I've been trying to locate a recipe for the aji sauce for such a long time. I've been forced to go to my local sophie's anytime I had a craving but now I can do it all on my own. Thanks.
ReplyDeleteTHANK YOU THANK YOU THANK YOU!!! I have been searching for an Aji sauce recipe FOREVER!!! I just made this one today and it was spot on!! Recently found a recipe for the chicken, and I will be making that tomorrow. I no longer live in LA, but everytime I go, I have to make a visit to Pollo Inka just for the Aji sauce. Now I can make it myself!!! YAY!!!
ReplyDeleteI found a recipe that tastes almost exactly like the El Pollo Inka Aji sauce. It's pretty much like this one, except without the onions..which I felt were a little strong....enjoy. I know I am.
ReplyDeletePOLLO INKA'S AJI SAUCE
green lettuce (blend 7 or 8 leaves into blender)
3 tablespoons of mayonnaise
1/2 tablespoon of lime juice
cilantro 1/4 bundle (cut stems off)
4 Serrano peppers
1/8 teaspoon of salt
Note: adjust ingredients according to taste, spiciness and quantity.
I made this last night and it was REALLY good. I would include the stems and seeds, the spice is better that way. I think this could even serve as a base for salad dressing. Anyone got a recipe for the red aji? Just got back from Peru and can't seem to find many recipes for it. I did find one that says to soak the red chiles in vinegar overnight. Ever heard of that?
ReplyDeleteHave been looking for this to serve with Peruvian fried rice. Served it to a neighbor and got a big thumbs up! Thanks
ReplyDeleteI just made this for our 4th of July bash, super easy and man it is good. Actually I think it is better than El Pollo Inka!
ReplyDeleteMy husband saw me making it and was like "what's that!" so I told him it's the sauce from Pollo Inka, and he said "I think I don't even like that stuff" so after I was done I gave him a taste on a little piece of french bread and he was like "wow! maybe I do like that stuff!"
Can't wait to see what the rest of the fam says...
theres a great peruvian resto in lic ny called pio pio thy have the best green saue ever i frequently stop by jus to pick up the sauce im def goin to try this recipe and see how it compares
ReplyDeleteThanks for this. I made it last night; I used a little less onion and garlic, and one super hot pepper and it was so good! It wasn't as smooth as yours, however, and not quite as green. Maybe it was the food processor?
ReplyDeleteAnyway, I really appreciate the recipe.
There is a place in Queens, NYC called El Pollo Inka, as well. The green sauce is to die for. I've been trying to get the recipe for the salad dressing. Its lime or lemon based with pepper, salt and ???.
ReplyDeleteDOes anyone know is this is a popular salad dressing in Peru. Pio Pio has the identical dressing in NYC as well?
I tried the recipe and it was not identical to the one at Pio Pio or Pollo Inka. It was quite similar though. I believe that there is lemon or lime juice added as well.
ReplyDeleteThere is also a creamy texture that I do not believe is from the Mayo. I wonder if there is some sort of cheese added. Any thoughts?
Thanks for pointing us in the right direction. Would it be too much to ask, if you can give us a recipe to try.
ReplyDeleteThanks for all your comments. As lovers of all things food, we can all attest to the fact that there are as many ways to prepare a dish as their are cooks. The comments suggest a number of ways of preparing which may be more authentic. I always look forward to these recipes. Some ingredients may not be available in all areas and as such we improvise with substitutes.
ReplyDeletei think the authentic sauce involves Huacatay leaves
ReplyDeleteYes. The original Peruvian recipe uses Huacatay leaves Aji Chile, evaporated milk, peanuts, crackers and Cotijo cheese. No Mayo. But since the ingredients can't be found everywhere, this is probably a good improvisation.
ReplyDeleteIn Hollywood, Catalina's market on Western S. of Santa Monica has all the ingredients.
mayo is just the bi-product of emulsification, which is an easy substitute. Also a great substitute for Huacatay leaves is a blend of mint, coriander, and basil -- it is a unique flavor. Furthermore, instead of just straight salt, cotija or feta cheese will work well and add to the creamyness. This recipe was a great base and like anything -- adjust it to your taste and make it your own.
ReplyDeletejalapeno chile?!! Seriously. The traditional recipe actually calls for huacatay and aji(hot pepper), if you can get it.
ReplyDeleteThank you for posting this recipe! I made it last night with a Peruvian dinner for my boyfriend and it was so delicious! I subbed a habanero as you did and also subbed the mayo for greek yogurt. Worked great! This is something I will definitely make again.
ReplyDeleteGO TO INKA MAMA'S IN ORANGE COUNTY, CA. IT'S THE BEST!!!
ReplyDeleteHoly shit thats tasty! Reminds me of Inka Grill perfectly
ReplyDeleteLa Polleria in Centennial, Colorado makes an awesome Green Aji sauce. We get the spicy version. Very tasty with everything, especially their Pollo a la Brasa (rotisserie chicken.)
ReplyDelete