Upgrade your favorite happy hour recipes, whether it’s grilled vegetables, red meat or seafood, with this no-cook, easy aji verde (green chili) sauce recipe from Cinder House. While used on a variety of dishes in the restaurant, this 10-minute recipe also is a quick (and an affordable) enhancement to a meal. “As home cooking can quickly feel routine with the same recipes, consider adding a new sauce to favorite staples,” says chef de cuisine Josh Adams. “The aji verde is versatile; with an herbaceous flavor, subtle acidity and creamy texture, it is the perfect summer cookout sauce.”
aji verde sauce
½ c mayo
2 c cilantro
2 medium jalapenos
2 small cloves garlic
¹/3 c grated queso fresco
1 tbsp lime juice
¼ tsp salt
1 tbsp fish sauce
Directions:
1. Trim the stems from the cilantro and give the leaves a rough chop. Remove the seeds from the jalapeno. Add all ingredients except the queso fresco into a blender or food processor. Puree the sauce until it is a smooth consistency. Add the grated queso fresco and pulse a few times for added texture.
2. Remove from food processor and serve.
