The spicy green sauce you'll want to put on everything

As I type this, I am trying to think of what this gorgeous sauce wouldn’t be delicious on.

Ok. Don’t drizzle it over your morning doughnut. But, beef, chicken, pork, fish, pasta salad, sandwiches, eggs, and absolutely any kind of vegetable?

Oh yes, definitely.

Photo byRebecca Blackwell/ rebeccablackwell.com

Aji sauce (spicy Peruvian green sauce)

The day I made this so I could take photos, we ate it over breakfast tostadas with olive oil scrambled eggs and country fried potatoes, and some chopped tomatoes.

Photo byRebecca Blackwell/ rebeccablackwell.com

And, because we had plenty leftover, I cooked some chicken sausages for dinner and we dipped them in the sauce. Then, the next day I made open face grilled portobello and fried egg sandwiches spread with a thick layer of aji verde sauce.

So good. All of it.

There’s plenty of room to play around here, so experiment with ingredient amounts to suit your preference. The ingredient amounts are only there for reference. And if you want the sauce to be thinner, just add a few more tablespoons of water.

Also, if you’re curious, “aji” means chili pepper and “verde”, of course, means green.

This recipe was originally published on rebeccablackwell.com. For more information, please see the original recipe: Aji Sauce

Ingredients:

• 4 - 5 tablespoons extra virgin olive oil
• 1/2 cup mayo
• 3 ounces (about 1 heaping cup ) grated parmesan or cotija cheese
• 1 jalapeño pepper (or any kind of pepper), stem and seed removed
• 1 1/2 cups fresh cilantro and/ or parsley - use a combination of the two or just one or the other
• 3 cloves of garlic (more to taste)
• The juice from one lime
• A pinch of salt
• 2 tbsp water - more if you want the sauce to be thinner

1. Add everything to a high powered blender and blend on low to medium speed until smooth and creamy. The herbs can get tangled around the blades, so stop and use a spatula to move everything around if you need to.
2. Alternatively, you can use a food processor. Using a food processor will produce a slightly chunkier sauce that’s no less delicious.
3. If you find that you like a chunkier texture, more along the lines of chimichurri sauce, use more olive oil and less mayo (or omit the mayo completely) and process the ingredient in pulses, stopping to scrape down the sides of the bowl several times, until it’s the consistency you want.

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

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