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Peruvian Sauces Aji Verde & Aji Huacatay
These two Peruvian sauces are famous and go beautifully with pollo a la brasa.
Course Sauce
Cuisine Peruvian
Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 4
Calories 512kcal
Author Darlene at International Cuisine
for the aji verde sauce:
- 2 fresh jalapenos or serrano roughly chopped
- 1 Tablespoon aji amarillo paste see note below
- 1 cup fresh cilantro leaves and stems
- 2 Tablespoons grated cotija cheese or Parmesan cheese
- 1 medium garlic clove minced
- 1 Tablespoon vegetable oil
- 1 teaspoon white vinegar
- 1/2 teaspoon juice from 1 lime
- 1/2 cup mayonnaise
- Kosher salt and freshly ground
For the huacatay sauce:
- 2 cloves garlic chopped
- 2 Tablespoons Vegetable oil
- 3 scallions roughly chopped
- 2 Tablespoons aji amarillo paste
- 2 Tablespoons huacatay paste
- 1/2 cup mayonnaise
- 3 Tablespoons chopped cilantro
- Salt and pepper to taste
Instructions for the Aji Verde
Combine jalapenos, aji amarillo, cilantro, cotjia, garlic, oil, vinegar, and lime juice in a blender. Blend on high speed until smooth paste form.
Add mayonnaise and blend until homogeneous.
Transfer to a bowl and season to taste with salt and pepper. Serve with grilled chicken.
Unused sauce can be stored in a covered container for up a week in the refrigerator.
For the Aji Huacatay
Heat the oil in a small skillet and saute. the garlic over medium low
In a blender Add the garlic oil, scallions, mayonnaise, aji amarillo, huacatay and cilantro and blend until smooth
Season with salt and pepper and refrigerate until ready to use.
Calories: 512kcal | Carbohydrates: 8g | Protein: 2g | Fat: 53g | Saturated Fat: 15g | Cholesterol: 25mg | Sodium: 401mg | Potassium: 137mg | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 0.5mg