Spicy Peruvian Green Chili condiment recipe
Recipe for Peruvian Green Sauce, El Pollo Inka Style
Want to replicate the zesty, vibrant sauce served at the popular El Pollo Inka restaurants in Southern California? Here's a simplified recipe that'll let you do just that.
- Yield: Approximately 8 cups
- Difficulty: Easy-peasy!
- Total Time: Around 20 minutes
- Active Time: Approximately 15 minutes
Ingredients (Adapted from a classic Peruvian Aji Verde recipe)
- 1 head iceberg lettuce
- ½ cup mayonnaise
- 3 fresh jalapeno peppers
- 1 cup white bread cubes without crusts
- Salt to taste (generally around 2 tsp)
- Optional: 1/2 cup cilantro
Instructions
- Bye-bye jalapeno stems! Hold the peppers over a stove burner and rotate until roasted, about a minute. It's optional but adds a delightful smoky flavor.
- In a dramatic fashion, slam your lettuce head down on the counter, stem side down. Pull on the stem to remove the heart and discard it. Rip the head apart roughly—don't be too gentle!
- Combine lettuce and one or two roasted jalapenos in a blender or food processor. Blend on low speed until jalapenos are nicely ground up. Add the mayonnaise, and pulse until incorporated. Gradually blend in bread cubes until you achieve a thick but pourable consistency. If it thickens too much, add more mayonnaise. Add more peppers if desired to taste.
- Transfer the sauce into a squeeze bottle and impress your friends and family with a restaurant-worthy dip for your favorite dishes, like Saltado de Pollo, or simply use it as a delicious bread dip. Enjoy your culinary adventure!
Keep in mind that traditional Peruvian Aji Verde often includes ingredients such as cilantro, garlic, jalapeño or serrano peppers, aji amarillo paste, cashew crema, lime juice, and avocado for added creaminess. Experiment with these additions to create your own unique version of this tasty sauce!
This Peruvian Green Sauce recipe, inspired by the style of El Pollo Inka, provides a delightful pleasantly smoky flavor with jalapenos. To replicate this, roast the jalapenos over a stove burner as mentioned in step 1 of the instructions. If you enjoy a burst of nutrient-rich additions, consider including cilantro in your sauce, just like in the classic Aji Verde recipe. To make the squeezing and serving even more enjoyable, keep the sauce in a squeeze bottle.
