Aji Verde (Peruvian Green Sauce)

Traditionally served alongside Pollo a la Brasa — Peru’s famous roasted chicken — this sauce is just as delicious drizzled over any grilled meat, from steak to pork chops, or even spooned onto roasted veggies. One taste and you’ll see why it’s a staple on our table any night of the week.

Aji Verde

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Ingredients:

• 1/2 mayo (I like to use the light kind made with olive oil)

• 1 lime, juiced

• 1 ounce whole Parmesan cheese (or 1/3 cup grated)

• 1 garlic glove

• 1-2 jalapeños (see notes)

• 2 cups cilantro

• 1 teaspoon huacatay

• 1 tablespoon aji amarillo paste

• pinch of salt and pepper

Directions:

1. Roughly chop the jalapeños (keeping the seeds), garlic, and Parmesan.

2. Combine and blend everything in a blender or food processor until smooth. You can add a drizzle of olive oil if it’s too thick.

3. Serve and enjoy over grilled meat and veggies!

   
   

Notes: How to choose your jalapeños for spice level - the more white lines and marks you see, the hotter the pepper will likely be. The smoother and shinier the pepper, the younger and therefore, milder it will taste.