Peruvian Aji Sauce

"This is the bright green spicy sauce served in Peruvian restaurants that is delicious as a bread dip but can be used on meats or fish."
 
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Ready In:
15mins
Ingredients:
11
Serves:
10-14
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ingredients

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directions

  • Chop everything up as needed to fit into a blender.
  • Remove the thick stems from the Cilantro and Parsley bunches. Cut the hard stem/hearts out of the romaine lettuce.
  • Combine ingredients in the blender and blend thoroughly until smooth. Add small amounts of water if it sticks and gets too thick to blend. It will be a bright teal to sea green in color when complete.
  • Spread it on any kind of bread either by itself, or on top of butter, margarine or hydrolyzed vegetable oil spreads. It is very tasty and really wakes up bread or can be used as a dip with chips.
  • Store up to a week in the refrigerator. This stuff is awesome but very perishable, so I would use it within 5 days.

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RECIPE SUBMITTED BY

I am a gourmet hobbyist chef that especially loves Asian cuisine and enjoy Kung Fu and Tai Chi. I am an accomplished Thai and Chinese cook and I own a Zojirushi NH-VBC18 rice cooker (The best home rice cooker in the world) for serious Asian cooking. I make sushi as well. I am a Christian who married a Jewish wife and am raising my children Jewish which means I learned a lot about kosher cooking over the past few years. (Though not all my recipes are kosher ;-)) Professionally, I am an Oracle Database Administrator and I own my own company - www.polysolutions.net
 
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