Visit any Peruvian restaurant and you're likely to encounter a version of Ají Verde. It's the delectable green condiment usually in squeeze bottles kept on the tables, especially at places serving pollo a la brasa, a marinated and roasted chicken dish.
Notes from the Food & Wine Test Kitchen
Ají Verde sauce is terrific served alongside rotisserie chicken or grilled meats, and it's equally good with roasted or grilled fish. Any leftovers make an excellent dip for crudité or topping for roasted vegetables like potatoes; or thin it out with lemon juice and olive oil for a creamy salad dressing. Really, it's endlessly versatile, not to mention a breeze to prepare.
Frequently asked questions
What is Ají Verde made of?
Ají Verde is made from cilantro, scallions, garlic, lime juice, ají amarillo paste, mayonnaise, and a touch of salt. The fresh mint in this version isn't at all traditional, but it is delicious — feel free to skip it if you'd prefer. Some versions also include cheese and/or huacatay "black mint" paste.
What is ají amarillo?
Ají amarillo means "yellow chile" in Spanish. Grown all over the country, it's Peru's most popular pepper; the combination of red onion, garlic, and ají amarillo is said to be the "holy trinity" of flavor in Peruvian cuisine. Measuring approximately 30,000 to 50,000 units on the Scoville scale, ají amarillo is comparable in heat to cayenne, but with fruity notes like a habanero. Though it's not something you'll find fresh in produce aisles of grocery stores outside Peru, jarred ají amarillo paste is easy to source online — and definitely worth seeking out for this recipe.
