Time 15m Yield 8 Number Of Ingredients 4 Steps:
Remove the stems from your jalapenos. Using tongs, hold the peppers over a stove burner and rotate until roasted, about 1 minute. Delicious, but not necessary. Slam your head of lettuce down on the counter stem side down. Pull on the stem to remove the heart and discard. Rip the head of lettuce apart - don’t be gentle! Place lettuce and one or two of the roasted jalapenos into a blender or large food processor. Blend on low speed until jalapenos are pleasantly ground up. Add the mayonnaise, and pulse until blended in. Gradually blend in bread cubes until you get a nice thick but still pourable consistency. If it gets too thick add more mayonnaise. Taste, and blend in more peppers if desired. Put in a squeeze bottle and serve with your favorite dishes, like Saltado de Pollo, or simply dip your bread in it.
Time 10m Number Of Ingredients 7 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.
Time 15m Yield 10 Number Of Ingredients 7 Steps:
Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.
Time 15m Yield 10-14 serving(s) Number Of Ingredients 11 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.
More about “peruvian aji style sauce recipes”
Time 5m Yield 1 squirt bottle, 100 serving(s) Number Of Ingredients 5 Steps:
In a blender add the cilantro, oil, jalapenos and salt. Pulse, adding water as needed until it’s well blended but not runny.
