peruvian green sauce

Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.

Peruvian Green Sauce

olive oil

red onion

light Hellman’s mayonnaise (use compliant mayo for whole30)

white vinegar

yellow mustard (Guldens)

salt

black pepper

jalapeños (roughly chopped seeded but keeping the ribs (about 1 cup 3 oz))

cilantro leaves

garlic (crushed through a press)

Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.

Transfer to the blender then add the remaining oil, mayo, vinegar, mustard, salt and pepper.

Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.

Peruvian Green Sauce - a fresh, vibrant sauce that's fabulous drizzled on anything from the grill. t's also great with potatoes, rice, drizzled on black beans as a dipping sauce for shrimp, over chicken or just about anything!

jalapeños

Aji Amarillo paste (see note above)

cilantro

basil leaves (tightly packed)

cotija cheese

ginger

honey

garlic

sunflower or canola oil

lime juice

mayonnaise

kosher salt (to taste)

Combine all ingredients except mayonnaise in a blender. Blend on high speed until smooth paste forms.

Add mayonnaise and blend until homogenous.

Transfer to a jar with a tight fitting lid and season to taste with salt and pepper. Unused sauce can be stored in a covered container for up to 1 week

The Peruvian Salsa Verde (Aji Verde) is a spicy green sauce that is perfect on grilled food or as a dip. Just yummy!!!

Spicy Green Sauce (Peruvian Salsa Verde with Huacatay)

jalapenos

cilantro (should be about 1-1.5 cups chopped)

lime (I use lime

tbsp aji amarillo paste

huacatay paste

water

I use a small blender for this sauce. Start  by cleaning jalapenos, chopping cilantro and mincing garlic. When chopping cilantro I remove any large stems but I&#x27;m not too picky, I just chop as fine as I can on a cutting board.

De-seed the jalapeno, wash well and chop in large pieces.

Blend mayonnaise, lime juice, jalapenos and garlic first. Make sure it&#x27;s a fine blend. It took me about a minute or two to get a very smooth consistency.

Then add aji amarillo, huacatay, olive oil, salt and chopped cilantro. Continue blending until all the cilantro has been blended and there are no large pieces. If the sauce is too thick, add 2 tbsps of water, blend few more seconds and add to a serving bowl.

You can chill before serving.

https://www.youtube.com/watch?v=SRr1_8ET-HM

This Peruvian green sauce is one of my favorite spicy condiments. It’s usually served over grilled chicken but I ❤️it so much that we add it over meats & grilled veggies too. I even dip fries & tostones on it:)).

See full recipe here: https://mediterraneanlatinloveaffair.com/spicy-green-sauce-peruvian-salsa-verde-with-huacatay/

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Let me know in comments if you have any questions:). Thank you!!
Sonila

#ajiverde, #huacatay, #salsaverde, #greensauce, #spicy, #condiment, #peruvian, #comidalatina

Peruvian Green Sauce - Salsa Huacatay or Aji Verde

A simple recipe for Peruvian Chicken with spicy Peruvian Green Sauce is bursting with flavor and can be made with either chicken or portobellos (a tasty vegetarian option) or both for mixed households. Served with Spicy Cilantro Sauce, Avocado Cucumber &amp; Tomato Salad and optional rice, these can be made into individual Bowls, or served separately.

 Peruvian Chicken ( Pollo a la Brasa) Recipe w/ Aji Verde  

½ -2 pounds chicken (thigh

garlic cloves- finely minced

honey, agave or sugar

cumin

paprika paprika

coriander

oregano

½ teaspoon kosher salt

soy sauce

sour cream

jalapeño (use less for less spicy)

cilantro- thin stems ok.

lime

cucumber

perfectly ripe avocados, diced

cherry tomatoes

generous, 5 finger pinch kosher salt

If making rice, start this now on the stove.

Make the marinade in a small bowl

Using a garlic press, finely mince the garlic and place it in the bowl. Add oil, lime juice, honey,  cumin, paprika, coriander, oregano and salt and optional soy sauce. Stir. Toss it with the chicken in a bowl, coating all sides well, and/ or brush it onto the portobellos. Marinate while the grill heats up or overnight for more flavor. (The portobellos will soak up the marinade so if marinating overnight go lightly, reapply before grilling.)

Make Peruvian Green Sauce

 by placing all the ingredients in a blender and blending until relatively smooth, scraping down the sides if necessary.

When the grill is hot, grill the chicken and/ or portobellos, searing both sides well ( using a metal spatula to flip) then turn the heat down or move to a cooler side of the grill to allow the chicken to cook through. Portobellos will cook faster, so plate and cover with foil to keep warm.

Make the salad by placing the diced cucumber in a wide shallow bowl. Add avocado, spacing it out evenly. Add a few cherry tomato halves. Sprinkle generously with salt and pepper and drizzle lightly with olive oil. Squeeze with lime juice. Garnish with cilantro leaves.

Serve with the Cilantro Lime Rice. If making bowls, place ¾ cup rice on the bottom of the bowl, add sliced chicken or portobellos to one side, avocado salad on the other side and drizzle with the cilantro sauce. Enjoy!

Absolutely divine!  We had it with oven chips, for speed, and did the chicken in the oven at the same time.  Loved the sauce too.  

Is there any chance you could include metric measurements with your recipes?  Being British, using cups to measure ingredients is completely alien to me!

Delicious recipe! My friends who never had Peruvian chicken ate it all clean!
I also made the cilantro rice, the salad, and the sauce. Thank you so much!

Delicious recipe, but have leftover green sauce... how long will that keep in a mason jar in the fridge?

Amazing!! Didn’t change a thing. I used a mix of Mayo and sour cream 😋

This marinade was an absolute hit with my husband. He said it is _the_ perfect chicken. I made it twice this week, it's that good.

This was so good! I will definitely be making this again.

Made for the first time - this will be a regular meal at our house!  It was easy and delicious!   I only had one English cucumber so I tossed some fresh asparagus tips into the salad.  Added some nice crunch.  Can't wait to try some more of your summer grilling recipes!  Thanks for sharing!  I enjoy reading your blog!

absolutely delish!  Must try. the whole family loved it.  I will have to try more of your recipes now :)

Excellent recipe!!! My whole family loved this and my kids aren’t  fond of mushrooms but loved the grilled portobellos with Peruvian sauce almost more than the chicken:))

I make  this all the time. It’s a great way to make chicken really flavourful. It always goes down especially well when we have guests over for a bbq!

Peruvian chicken was a huge hit.  Ended up marinating it for two days.  Made the cilantro lime rice with the aji and the avocado salad.  Will make again often.  Everyone loved it.

Incredibly easy, healthy and fantastically delicious - In my repertoire forever.

This meal was absolutely delicious!! Husband grilled the marinated chicken &amp; I grilled the portobellos, both were so flavorful. The salad was crisp &amp; fresh &amp; a perfect accompaniment to the awesomely flavored rice. The Cilantro Verde sauce was the bomb!!! Thank you Sylvia!!

Hubby said it was like a trip to a restaurant.  I made the whole meal, along with cilantro rice.  No grill so we had the roasted chicken the first night and pan fried portobellos the second.  Really great flavors.  Thank you!  Remaining green sauce is going on fish tomorrow night.

OMG I made the Peruvian chicken, aji sauce, cucumber salad, and cilantro lime rice last night and my goodness was it delicious!!  I made the aji sauce in the morning and let the chicken marinate all day in the refrigerator.  Next time I’ll add a few seeds from the jalapeño to spice up the aji sauce because we like a little heat.  Everything else is perfect as is.
My husband loved this meal so much he said it needs to be on regular rotation.  This recipe is perfect for everyday and worthy for company.

Thanks for yet another delicious recipe.

I’m a personal chef and just received this text from a client “ Peruvian chicken is THE best chicken I have ever eaten. WOW!!! ”

My clients love the recipes which I appreciate because I don’t have a lot of extra time to create new recipes. As a former restaurant chef and longtime personal chef I can say the recipes are the real deal!

Wow! My family said I am a chef and need to start a restaurant after this dinner. We loved it so much. I did martinet the chicken overnight and added a few drops of liquid smoke because I cooked it in a griddle instead of a grill. It was so fresh and summery . Thank you so much!

Loved this recipe. I used boneless, skinless chicken thighs - it came out great.

https://content.jwplatform.com/videos/Wuz5GkWO.mp4

Grilled Peruvian Chicken (Pollo a la Brasa) with Peruvian Green Sauce and Avocado Tomato Cucumber Salad. Can be made in 40 minutes- perfect for weeknights!

Grilled Peruvian Chicken with Peruvian Green Sauce

Peruvian Green Sauce is a jalapeno, cilantro, garlic lover's delight! I really must say that this is WAY BETTER than ketchup! I eat it on everything!

jalapeño chiles, (If you want

salt and black pepper

extra virgin olive oil

Combine all ingredients in a food processor, except for the olive oil.

Blend, while pulsing and scraping down sides of bowl, until fully processed.

With machine going, drizzle in olive oil to form an emulsion similar to mayonnaise. This will thicken upon being refrigerated, but is still not as thick as mayonnaise.

This should become a staple in your kitchen. It is THAT good!

We would want to slather this green sauce on everything too! Spicy, savory, sour and sublime! Yum. Might have to try this on grilled fish! Wishing you a super weekend ahead. Take Care

Peruvian cuisine is one of the best  ! Everything so amazing ...... I guess that's why Peruvians have  smile on their faces all the time :-) Thank you Abbe !

I just made it, it came out delicious, I put it on top of taco carnitas. Thanks for the recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1576181441/h1y8kyh2jvxnq9zzwxps.mp4

Peruvian Green Sauce is a jalapeno and cilantro sauce that is awesome on chicken, fish and great for just dipping veggies!

Sunday Roasted Chicken

whole

Salt,

Black Pepper,

oil,

Yogurt, 60 g

Olive Oil, 30 g

Mayonnaise, 30 g

Jalapeños, 2

Cilantro, a handful

Lime juice, 1 lime

Spatchcock the chicken

Preheat your oven to 475°F/246°C. 

To begin, remove the chicken's backbone using kitchen shears. Cut along both sides of it, starting from the bottom cavity and moving towards the neck. If you prefer, you can also use a sharp chef's knife for this step. 

Next, place the chicken breast-side up on the cutting board. Position both hands on the breast as if you're about to perform CPR. Then, press down swiftly until you hear a crack, which will allow the chicken to lie flat.

Season the chicken

Now, it's time to season the chicken. Apply a generous amount of salt, rubbing it thoroughly over the front and back of the chicken. Make sure to get it into all the nooks and crannies. Add the pepper in the same way. 

Feel free to add herbs such as rosemary, thyme, etc. 

If you have the time, feel free to dry brine the chicken for 4 hours or up to 2 days. 

Position a wire rack on a baking sheet and place your chicken on top. This setup will promote better airflow during cooking. Place your seasoned backbone on the wire rack too — this can be used for making stock later. 

For even browning, apply a thin layer of vegetable oil over the legs and breasts.

Roast the chicken

Roast your chicken for 40-50 minutes. After twenty minutes, check the bird. If the skin is browning or darkening too quickly, lower your oven temperature to 425°F/218°C. 

Use a meat thermometer to test the breast and thigh meat separately. Remove the chicken from the oven when the breast reaches 150° F/ 65° C and the thigh reaches 175° F/80° C. 

Allow the chicken to rest on the cutting board for 10 minutes.

Make the green sauce

Add the jalapeños, cilantro, garlic, lime juice and a small pinch of salt to the blender. Blend until everything is finely chopped. 

Add the mayo and yogurt and blend until smooth. 

While blending, slowly drizzle in the olive oil until combined, emulsified, and the consistency looks good. 

Taste it! Add more salt and fresh ground pepper as needed.

Carve the chicken & serve

First, cut the chicken leg away from the breast, and then cut at the joint to separate the leg and thigh. Remove the wings by pulling or cutting them at their joints. To remove the breast, make slices on both sides and follow along the bone. 

Enjoy the chicken with the green sauce & sides of choice.

https://www.youtube.com/watch?v=Ksf5KqKeZms

Support my work on Patreon: https://www.patreon.com/EthanC

RECIPE: https://www.ethanchlebowski.com/cooking-techniques-recipes/sunday-roasted-chicken-the-efficient-way

Crispy skin, succulent meat, leftover bones that can be made into a stock for soup; Sunday roasted chicken is of the great culinary traditions and though there are a bunch of different ways to roast a bird, the one I do most frequently is spatchcock or butterfly. Prepare it, season it, roast it, simple as that. In about an hour you have a delicious roasted chicken. Serve with some potatoes, roasted vegetables, or a simple salad and as a bonus, I love making this Peruvian inspired green sauce to slather all over it

Article About Chicken Cooking Temps:
 - https://blog.thermoworks.com/chicken/thermal-tips-simple-roasted-chicken/
-------------------------------------------------------------------------------------------
MISC. DETAILS
All sources used:

 - https://www.seriouseats.com/2010/05/how-to-roast-a-chicken-butterflied-tips.html
 - https://blog.thermoworks.com/chicken/thermal-tips-simple-roasted-chicken/
 - Ratio by Michael Ruhlman

Sunday Roasted Chicken, the Efficient Way

Peruvian Roasted Chicken with Aji Verde Sauce, inspired by one of the best rotisserie chicken spots in New York, Pio Pio.

Peruvian Roasted Chicken

chicken

oz beer (I used Corona light)

lime (juice of)

tsp cumin

garlic powder

paprika

jalapeños (seeded)

tbsp fresh cilantro

tbsp white vinegar

salt black pepper,

Wash chicken and remove all fat.

Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.

Place in a large bag and marinate overnight.

Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.

Discard marinade.

Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.

To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.

The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°.

Let the chicken rest for 5 minutes before carving.

**TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.

Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.

Aji Verde Sauce

Delicious! Juicy! Wonderful all over!! Thank you for the recipe. I made it with chicken thighs and added a little Sazon 😉

This is such a delicious recipe. I love Pio Pio and this great recipe gives me all of the same flavors right at home. The aji verde sauce is terrific as well. I have making both for some years now. Thank you Gina!

Another great recipe! We used two whole chickens, cut in half and grilled them. The sauce is also amazing.

I noticed there's no nutrition info available for this recipe.  Is there a reason for this? Thanks!

I’d spatchcock (remove spine) a 5 lb chicken. An hour at 375. Or 425 degrees for 45-55 min.  Use a thermometer, takes out the guesswork. 😊

This chicken was so juicy! I marinated it overnight and that night whipped up the Aji Verde Sauce and let that sit overnight too. I used low fat sour cream. I served this with a salad and everyone was happy.

Has anyone tried to make it without letting it marinate overnight ?

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