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Wednesday, September 16, 2009

Aji Verde sauce

This sauce accompanies the Peruvian Roast Chicken. It's cilantro-y and delicious and addicting! We like to take the leftovers (if there are any!) and use it as a topping for tacos, nachos, or blend it with a can of cannelini beans in the food processor to make a yummy bean dip that's good with pita chips.

Aji Verde
from Food Network Kitchens cookbook

Ingredients:
3/4 cup fresh cilantro
1/3 cup Cotija Cheese (You can substitute Feta.)
1/3 cup extra-virgin olive oil
1/3 cup water
2 to 3 jalapenos, stemmed, seeded, and diced (keep the seeds if heat is desired)
1 clove garlic
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt
Directions:
1) Puree the cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender until smooth.

3 comments:

The Novice Chef said...

This looks very interesting! I already have everything to make it, so I think I am going to make it for our tacos tomorrow night!
Thanks!

Chris said...

I make a similar sauce (but it's a little bit sweet) and love to use the leftovers as salad dressing. The bean dip idea sounds fantastic though!

Tinoush said...
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