Aji Peruvian Hot Sauce Recipes

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AJI VERDE (SPICY PERUVIAN GREEN SAUCE)



Aji Verde (Spicy Peruvian Green Sauce) image

Learn how to make the best aji verde sauce! Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, and a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos and more! Recipe yields about 1 1/4 cups.

Provided by Cookie and Kate

Categories     Sauce

Time 10m

Number Of Ingredients 7

1/2 cup mayonnaise
2 cups lightly packed fresh cilantro, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 1/2 medium)
2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
2 cloves garlic, roughly chopped
1/3 cup (1 ounce) grated Cotija or Parmesan cheese
1 tablespoon lime juice
1/4 teaspoon fine sea salt

Steps:

  • In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
  • Taste, and adjust if necessary. This sauce is intentionally bold and spicy and I usually think it's just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it's not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn't have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
  • Aji verde keeps well in the refrigerator, covered, for about 1 week.

Nutrition Facts : ServingSize About 2 tablespoons, Calories 94 calories, Sugar 0.2 g, Sodium 161.8 mg, Fat 9.6 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.2 g, Protein 1.2 g, Cholesterol 13.9 mg

PERUVIAN AJI VERDE



Peruvian Aji Verde image

Spicy Peruvian green sauce. Good for 2 weeks in the fridge.

Provided by Nancy Vargas

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 12

Number Of Ingredients 7

2 bunches fresh cilantro with stems
3 jalapeno peppers, seeded
1 lime, juiced
3 cloves garlic
½ cup reduced-fat mayonnaise, or more to taste
1 drizzle extra-virgin olive oil, or more to taste
salt and ground black pepper to taste

Steps:

  • Blend cilantro, jalapenos, lime juice, garlic, mayonnaise, olive oil, salt, and pepper together in a food processor or blender. Blend in more mayonnaise or oil to adjust thickness if desired.

Nutrition Facts : Calories 26.4 calories, Carbohydrate 4.1 g, Fat 1.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 110.8 mg, Sugar 2.3 g

AJí AMARILLO SAUCE RECIPE



Ají Amarillo Sauce Recipe image

This unique pepper with a spicy but fruity flavour, is the most popular pepper in Peru, and used in popular recipes. Learn how to make Aji Amarillo Sauce.

Provided by Eat Peru

Categories     Side Dish

Number Of Ingredients 11

½ cup ají amarillo ((50 g))
2 tbsp oil
2 eggs
3 cups water
1 tsp salt
1 tsp mustard
¼ cup white vinegar
¼ cup sour cream
1 bay leaf
1 clove garlic
Salt and pepper to taste

Steps:

  • In a small pot, add 3 cups of water, 1 teaspoon of salt and when it starts to boil, add the eggs and cook them for 10 minutes. Drain the hot water, and let them stand. When they are cold, remove the eggshell.
  • For this step, you must wear gloves and mask because the ají amarillo is very spicy and tend to be irritating. First, cut the stem of the ají amarillo, discard them and then cut the ají amarillo in a transversal way. Remove the seeds with the help of a teaspoon, never with your fingers. Discard the seeds.
  • Put the ají amarillo in water for a few minutes to lose excess spicy gas. Then, in a small pan, add the oil, garlic, ají amarillo and the whole bay leaf, stir them for a few minutes. When they are golden, remove them from the heat, and let them stand. Remove the bay leaf.
  • In the blender, add roasted ají amarillo, eggs, mustard, vinegar, and milk cream. Blend a few minutes until you get a homogeneous mixture. Add salt and pepper to taste, beat a few more seconds.
  • This sauce can be used as a dip or as a side dish of meats. Store the sauce in a clean, dry glass container inside the refrigerator.

PERUVIAN AJI-STYLE SAUCE



Peruvian Aji-Style Sauce image

I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive oil in replace of the mayo.

Provided by Dorothy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 10

Number Of Ingredients 7

1 head romaine lettuce, stem-end trimmed and discarded
½ bunch fresh cilantro, stems removed
5 green onions
¼ cup mayonnaise
2 jalapeno peppers, seeded
1 clove garlic
salt and ground black pepper to taste

Steps:

  • Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.

Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Cholesterol 2.1 mg, Fat 4.5 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 36.5 mg, Sugar 0.8 g

PERUVIAN AJI SAUCE



Peruvian Aji Sauce image

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.

Provided by Cremon

Categories     Spreads

Time 15m

Yield 10-14 serving(s)

Number Of Ingredients 11

2 heads washed romaine lettuce
2 bunches of fresh washed fresh cilantro
1/2 bunch fresh parsley
5 fresh jalapenos or 5 serrano chilies
1/2 cup mayonnaise
1/4 cup vegetables
1/3 of an onion
3 garlic cloves
1 tablespoon lime juice
1 tablespoon kosher salt
1/8 teaspoon finely ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 75.7, Fat 4.4, SaturatedFat 0.6, Cholesterol 3.1, Sodium 797.1, Carbohydrate 8.7, Fiber 3.2, Sugar 2.8, Protein 2.1

AJI (PERUVIAN HOT SAUCE)



Aji (Peruvian Hot Sauce) image

This is that wonderful fresh, bright green, hot sauce served in many Peruvian restaurants. It's great on meats, vegetables, and we like it squirted on a roll with butter.

Provided by chef 493847

Categories     Sauces

Time 5m

Yield 1 squirt bottle, 100 serving(s)

Number Of Ingredients 5

2 bunches cilantro, stems removed
1/2 cup olive oil
3 jalapenos, quartered
1/2 teaspoon salt
water, as needed

Steps:

  • In a blender add the cilantro, oil, jalapenos and salt.
  • Pulse, adding water as needed until it's well blended but not runny.

Nutrition Facts : Calories 9.8, Fat 1.1, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 0.1

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