Peruvian Aji Salsa Verde

GoldsmithLissa's Note:

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!

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6-8

Yield: 1.0 cup

• 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:

1. Add all ingredients and blend until smooth.
2. 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).
3. I recommend allowing to refrigerate a bit before serving to set and let flavors mix.
4. Serve with bread or chips.

Reviews

[Akikobay]

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.

[Chef #1467763]

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.