Seeing how a "blast from the past" thread popped up with one take on a Peruvian Aja sauce, here's one that we've used quite successfully ourselves. Plus, it's so easy almost anybody can whip this together.
½ cup sour cream or mayo (see notes for vegan option)
½ jalapeño (use less for less spicy - and mind those seeds!)
1 garlic clove
1 cup chopped cilantro- thin stems ok.
¼ teaspoon kosher salt
a squeeze of lime (about 1 tablespoon)
Throw it all into a blender until smooth, scraping down the sides as necessary
We've used this as a sauce on everything from traditional Peruvian-flavored grilled chicken, to topping over salmon -- to even as an appetizer dipping sauce for veggies. It's quite versatile, plus you can make it as spicy or less spicy as your preference allows
ref: https://www.feastingathome.com/grill...h-green-sauce/
½ cup sour cream or mayo (see notes for vegan option)
½ jalapeño (use less for less spicy - and mind those seeds!)
1 garlic clove
1 cup chopped cilantro- thin stems ok.
¼ teaspoon kosher salt
a squeeze of lime (about 1 tablespoon)
Throw it all into a blender until smooth, scraping down the sides as necessary
We've used this as a sauce on everything from traditional Peruvian-flavored grilled chicken, to topping over salmon -- to even as an appetizer dipping sauce for veggies. It's quite versatile, plus you can make it as spicy or less spicy as your preference allows
ref: https://www.feastingathome.com/grill...h-green-sauce/
Comment