Aji sauce

Aji sauce

By
From
Good Better Green
Makes
250ml

This spicy, creamy green sauce was made popular by a host of Peruvian restaurants, who serve it with spit-roasted chicken that has first been marinated in olive oil, lime juice, garlic and spices, then roasted until tender, juicy and crispskinned. You can eat it on almost everything, and it makes a wonderful dip or dressing. I particularly like to use it for potato salads and on boiled eggs.

Ingredients

Quantity Ingredient
1/2 romaine lettuce, stem trimmed
50g coriander, thickest part of stalks removed
5 spring onions, white and green parts, trimmed and roughly chopped
2 jalapeno chillies
1 garlic clove, peeled
1/2 lemon, juiced
60-125ml * tarragon mayonnaise [rid:32990]
sea salt
freshly ground black pepper

Method

  1. Put the lettuce, coriander, spring onions, chillies, garlic and lemon juice with salt and pepper to taste into a blender and blend until very smooth. You might need to scrape down the sides from time to time to help the blender along.
  2. Pour into a small bowl and whisk in the mayonnaise until the taste and thickness are to your liking. Adjust the seasoning. Store in an airtight container in the fridge for up to 1 week.
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