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Oct 25, 2004 01:08 AM

Aji Sauce -- Pollo Ala Brasa

  • j

Does anyone know what is the basis for the green aji or ajo sauce (is that correct??) served at Pollo Ala Brasa with the rotisserie chicken? It's spicy, I think it's origin is Peruvian, and it has the consistency of a negro or verde salsa. Any insight appreciated . . . thanks.

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  1. I've looked all over the web for a recipe for this sauce, called "aji" in the local Peruvian restaurants, to no avail. As far as I can tell, "aji" is just a generic word for chili pepper in Peru. Obviously the sauce we're talking about has chili, garlic, cilantro, and other stuff in it.

    Maybe a post on the General Topics board would yield better information. Meanwhile, I get my supply of "aji" sauce at my local El Pollo Inka; they'll pack as much as you want in a carton and it lasts a pretty long time in the refrigerator.

    7 Replies
    1. re: Christine

      Here's a link to an older CH thread on the subject.


      1. re: Christine

        Here's a Peruvian recipe site which I got my tried and true recipe for Lomo Saltado. They also have a page about ajis and salsas.


      2. re: Christine

        I think the green could be from a peruvian herb - huacatay. IF you go to catalina market on Western south of Santa Monica blvd, they have a line of prepared peruvian foods and ingredietns in jars and cans.
        1070 N WESTERN AVE

        1. re: Jerome

          As I search the web, again, I see hundreds of recipes for different "aji" sauces. Some with a bit of huacatay, some not. Some with cilantro, some with no herbs at all.

          Even though I've done this before, with no success, I decided to call El Pollo Inka again to find out what's in that stuff. I called four of their restaurants and got a little variation from each person, but the consensus was that these ingredients are in their aji sauce:

          Iceberg lettuce (!)
          lime juice
          garlic powder

          One of the people I spoke with was sure that both mustard and mayonnaise are in the sauce, but the restaurant I called right after that did not agree. All of them said that no huacatay was added to the sauce.

          Maybe this'll help put us on a new track for the real recipe. In the meantime, I'll continue buying it from the restaurants.

          1. re: Christine

            Nice investigative work. I love that aji from El Pollo Inka. If anyone tries the combo of ingredients be sure to post your results.

            1. re: Christine

              Nice investigative work. I love that aji from El Pollo Inka. If anyone tries the combo of ingredients be sure to post your results.

              1. re: Christine

                Well you inspired me, Christine. So if any spanish speaking cooks are interested, here's a recipe for chicken in huacatay sauce (mani is peanuts, - kinda cool sauce for stewed as opposed to roasted chicken)

          2. 8 jalapeƱo peppers seeded (wear gloves)
            1 bunch spring onions (top and all)
            1/3 bunch cilantro leaves
            1/2 large lemon
            1/4 cup water
            1/2 cup oil
            1teaspoon of salt (more if it's too spicy)
            Put water, jalapeƱos, onions and cilantro in blender. while blending pour in oil, then lemon juice and salt. Blend until smooth. Yummy!

            2 Replies
            1. re: Bettytaylor

              This looks about right to me, based on what I get at my local Peruvian chicken place. The recipes that include mayo and sour cream, while I'm sure delicious, aren't what I have come to expect and love from "Peruvian green sauce."

              1. re: tcamp

                Yea, for some reason it seems like my local green sauce doesn't have much oil, mostly pureed peppers of some sort. I wish I could figure it out.

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