Monday, September 12, 2011

Peruvian Aji Sauce


  1. 1
    Chop everything up as needed to fit into a blender.
  2. 2
    Remove the thick stems from the Cilantro and Parsley bunches. Cut the hard stem/hearts out of the romaine lettuce.
  3. 3
    Combine ingredients in the blender and blend thoroughly until smooth. Add small amounts of water if it sticks and gets too thick to blend. It will be a bright teal to sea green in color when complete.
  4. 4
    Spread it on any kind of bread either by itself, or on top of butter, margarine or hydrolyzed vegetable oil spreads. It is very tasty and really wakes up bread or can be used as a dip with chips.

No comments:

Post a Comment