Move over, marinara. Step back, salsa. There’s a new sauce in town that’s just as deliciously versatile.
Aji verde, also known as Peruvian green sauce, comes together in five minutes and is delicious on chicken, fish, vegetables, rice and many other foods.
The quantity of jalapenos called for in the recipe might suggest it’s on the fiery side. But by removing the chiles’ seeds and inner membrane (the easiest way is to scrape them out with a spoon under running water), the heat quotient is drastically reduced, and the addition of yogurt further cools it off.
Aji verde (Peruvian green sauce)
3 jalapenos, seeds and inner membrane removed, roughly chopped
1 cup cilantro
2 green onions
2 cloves garlic
¼ cup yogurt
1 tablespoon lime juice
1 teaspoon honey
Salt and pepper, to taste
Directions:
Combine ingredients in a blender or food processor. Puree until smooth. Taste for seasoning and serve.
