Visit any Peruvian restaurant and you are likely to find a version of Ají Verde. It’s the delicious green condiment that usually comes in squeeze bottles kept on tables, especially in places that serve pollo a la brasa, a marinated and roasted chicken dish.
Notes from the Food and Wine Test Kitchen
Ají Verde sauce is excellent with roasted chicken or grilled meats, and is equally good with roasted or grilled fish. Leftovers make a great crudité sauce or dressing for roasted vegetables like potatoes; or dilute with lemon juice and olive oil for a creamy salad dressing. Really, it’s endlessly versatile, not to mention very easy to prepare.
Frequently asked questions
What is Green Chili Pepper made of?
Green chili is made with cilantro, scallions, garlic, lemon juice, yellow chili paste, mayonnaise and a touch of salt. The fresh mint in this version is hardly traditional, but it is delicious; Feel free to skip it if you prefer. Some versions also include cheese and/or huacatay “black mint” paste.
What is yellow chili pepper?
Ají Amarillo means “yellow chili” in Spanish. Grown throughout the country, it is the most popular pepper in Peru; It is said that the combination of red onion, garlic and yellow chili is the “holy trinity” of flavor in Peruvian cuisine. The yellow chili pepper, which measures approximately between 30,000 and 50,000 units on the Scoville scale, is comparable in spiciness to cayenne, but with fruity notes like those of habanero. Although it’s not something you’ll find fresh in the produce aisles of grocery stores outside of Peru, jarred yellow chili paste is easy to find online and is definitely worth seeking out for this recipe.
Ingredients
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