Thursday, June 10, 2010
Peruvian Aji Sauce--It's Probably Good on Almost Everything
What do you do with a whole mess of lettuce when you know you're going away for the weekend? You make aji sauce, and a lot of it. Then you put it on everything you eat before you leave and take it with you on your trip to the beach. I had never made this before, but I had heard it was delicious (especially on roast chicken). This is the recipe I used, of course with my own special spin on it.
1/4 to 1/2 head of lettuce, torn into pieces (iceberg is fine, romaine is better)
2-3 jalapeno chiles, seeds and veins removed
1/2 cup mayonnaise
1/2 c. non-fat plain yogurt
5 spring onions, head and stems chopped finely
1 bunch of cilantro leaves (try to avoid the stems)
salt & pepper to tast
1 tsp garlic powder/2 cloves whole garlic crushed
juice of 1 lemon
Combine all ingredients in a food processor. Refrigerate to store and serve on anything of your choice!
The spring onions were also from the share, so I knocked off two CSA veggies in one recipe. I put some of the sauce on my salmon burger at lunch today and it was pretty tasty. I ate the burger along with a salad with veggies from the share (lettuce, yellow squash and spring onions), along with some leftover garlic scape pasta. A pretty local lunch, right?