• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 2
    OK

    So Good, So Green Dipping Sauce (Green Aji Sauce)

    Green and mean, this fresh, sassy sauce is a mainstay of Peruvian cuisine, and can be served with any meal and hot snack foods. Generally known as salsa ají, it’s simultaneously cool, spicy, creamy, and herby. It’s ideal served up with root vegetables, or on most any baked or fried potato dish, and also great with fried or roasted protein foods, drizzled in a creamy winter squash soup, or as a dip for French fries, sweet potatoes, or yuca. Who would think all that from a salsa made with lettuce? 

    There are many of variations of this sauce, using regional green herbs or relying on dairy or eggy mayonnaise for the requisite creaminess. But we don’t need any of that for a great green sauce at home with traditional but easy-to-find fresh ingredients such as cilantro, onions, or green onions.

    Use any fresh green chiles you can find; serranos are a good choice. If you’re not used to cooking with green chiles blend a little piece at a time into the sauce to see what level of heat you’re comfortable with. One to three fresh green chiles, such as jalapeño or serrano, seeds removed for less heat, if desired.


    Ingredients
    1-3
    fresh green chiles such as jalapeño or serrano (seeds removed for less heat if desired)
    2
    cloves
    garlic (chopped coarsely)
    1/3
    cup
    vegan mayonnaise
    2
    tablespoons
    Olive Oil
    3
    tablespoons
    Lime Juice
    1/4
    pound
    romaine lettuce (about 1⁄4 of a large head) thick base removed with leaves chopped coarsely
    1
    cup
    fresh cilantro leaves (lightly packed)
    3
    whole green onions (trimmed and chopped)
    3/4
    teaspoon
    salt or more to taste
    2-4
    tablespoons
    water
    Directions
    In a food processor or blender, blend all of the ingredients except the water until smooth and creamy, stopping occasionally to scrape the sides of the processor bowl with a rubber spatula.
    Add a tablespoon of water at a time to thin the sauce to your desired consistency, if at all necessary.
    Taste the sauce and season with more lime juice or salt, if you like.
    Chill the sauce in a tightly covered container for 30 minutes or overnight before using. Keep chilled when not using.
    Reprinted With Permission From From Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.

    The base number of servings for this recipe is 2
    OK

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