Aji Sauce -- Pollo Ala Brasa
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.
8 jalapeño 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, jalapeños, onions and cilantro in blender. while blending pour in oil, then lemon juice and salt. Blend until smooth. Yummy!
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.
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 (!)
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.