Ají Verde, the iconic Peruvian green sauce, gets its robust, luscious flavor from ají amarillo paste, lime, scallions, and plenty of cilantro. Jodie Kautzmann is an editor, baker, and ...

Peruvian aji verde is a creamy, spicy green sauce made with fresh cilantro, jalapeños, garlic, lime juice, and tangy ...

6) To make the Aji Verde by adding the mayonnaise, half of a pasilla pepper, cilantro bunch, garlic cloves, shredded parmesan cheese, lime juice, salt and pepper to the bowl of your food processor ...

With the machine running, pour in the olive oil and 2 tablespoons cold water until the sauce is smooth and pourable. Season with more salt, if needed, then pour into a bowl to serve. Make Ahead: ...

Pour poblano sauce into a large, deep skillet; bring to a simmer over medium. Add cooked spaghetti, butter, and 1/2 cup reserved pasta cooking liquid to skillet.

Arguably Peru's most famous export, pollo a la brasa requires a rotisserie. This recipe pays homage to the original with a few tricks and a hot oven.

1 tablespoon red serrano or yellow habanero chiles, seeded, minced (optional) 2 cloves garlic, chopped. 1 teaspoon kosher salt, divided. 1/2 cup organic Costa Peruano aji amarillo chile paste ...

For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt. Add chicken halves, turning to coat them all ...