Peruvian Aji Sauce
Ingredients into a blender:
2 jalepenos
Juice of 2 limes
2 TBSP parsley
3 TBSP cilantro
3 green onions
10 basil leaves
fresh oregano - from about 3 sprigs
10 mint leaves
3 TBSP fresh garlic - about 5 cloves
3 TBSP pepperoncini juice (from jar)
2 TBSP cortija cheese (fresh grated)
3 TBSP mayo
2 TBSP olive oil
1 TBSP Goya green hot sauce
salt and pepper
Juice of 2 limes
2 TBSP parsley
3 TBSP cilantro
3 green onions
10 basil leaves
fresh oregano - from about 3 sprigs
10 mint leaves
3 TBSP fresh garlic - about 5 cloves
3 TBSP pepperoncini juice (from jar)
2 TBSP cortija cheese (fresh grated)
3 TBSP mayo
2 TBSP olive oil
1 TBSP Goya green hot sauce
salt and pepper
Serve with grilled chicken and potatoes. Store leftovers in airtight container in fridge for up to 2 weeks.
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