Aji Sauce

Anyone that’s ever had Peruvian food will tell you that aji sauce is amazing all the way around.

I love everything about Peruvian food, in general. The flavors are so akin to Indian food. Aji sauce, is a perfect example, it’s one of my favorite condiments of all times. It’s light, refreshing, crisp thanks to the lettuce, and delightfully spicy. You would think that the mayo would make it an incredibly greasy and heavy sauce. But the lettuce cuts it so beautifully with it’s high water content, that you’d nearly assume there was no mayo in it. You can use it as a sauce over food or even as a dip with bread. I’ve been known to make a batch and use it for everything from dipping bread, putting it on boiled eggs, and even using it for kati rolls. It’s especially good on kati rolls.

It’s incredibly easy to make and can be stored easily for a week. Normally, I’m a sucker for spice, but the nice thing about the aji is that it’s so flavorful that you can make it as mild as you’d like. Winter or summer, I love whipping up a pot of aguadito de pollo, aji, and rolls, and having a cozy evening in.

If you are storing it in the fridge, it’s best to store it in something airtight. You’ll also notice that after a day or two it separates a bit, that’s normal. Just give it a good stir and you’re ready to go.

How about a couple more non Punjabi favorites:

Aji Sauce

Course: CondimentsCuisine: PeruvianDifficulty: Easy

Quantity

1

pint

Prep time

10

minutes

Total time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 head iceberg lettuce, very large chop (just to get into your blender)

• 6 chili peppers

• 1/2 cup mayonnaise

• 10 green onions

• 1 1/2 bunch cilantro

• 6 cloves garlic

• Salt, to taste

Directions

• 
  Mix:
• In a blender add 1/4 of the lettuce and 1/2 of the mayonnaise. Pulse till smooth.
• Layer in remaining ingredients until blended. It’s easier to do it in small batches for uniformity. You definitely don’t want this to be chunky.
• 
  Serve:
• Use immediately or refrigerate for up to one week. You can serve this with any meal or even as a dip.

Notes

• To make vegan you will want to swap the mayo for a vegan mayo.
• To make gluten free you will want to swap the mayo for a gluten free mayo.

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