There’s no better than a delicious huacatay sauce, green chili sauce from Peru. This spicing sauce is ideal to accompany your Peruvians dishes to upgrade its flavor. But, don’t forget it is very spice, to avoid hot I’ll give you some tips to enjoy all flavor of huacatay herb and yellow chili, go ahead.
Peruvian green sauce (Aji Verde) is a fresh and spicy green dressing, it is delicious, you can use it in Peruvian food dishes or with any type of food. It goes very well with grilled meats, it gives them a very special touch.
Do you like full-bodied sauces? May they have their spiciness, this is your sauce. You can make it with less chili, so it doesn’t sting. Another ingenious way to remove the heat is by scratching the veins and seeds inside.
Some history of the Peruvian Ají
“It does not occur in cold lands, as in the highlands of Peru, it occurs in hot and irrigated valleys. There are peppers of different colors, green, red and yellow; there is a brave one that they call “Caribbean” that stings and bites hard; other there is less and some sweet that is eaten in bites, some there is often that smells like musk in the mouth and is very good. Eat green and dry and ground and whole and in a pot and stew. Find this Indian pepper, in New Spain, in Peru and in everything else discovered, so that, as corn is the most general grain for bread, so is chili the most common species for sauces and stews ”
Father Acosta in his book: “Natural History of the Indies” printed in 1590
Huacatay Sauce Ingredients
The ancients Peruvians were creating this amazing sauce grinding yellow chili and huacatay leaves. At now, some ingredients added like oil and fresh chees (feta), improvement its flavor. You can use tradicional mortar or blender in modern way, the result is almost the same.
I would like to invite to you to know and prepare this delicious recipe for aji huacatay saue or Peruvian green chili, you are going to love it:
Peruvian Aji Green Sauce
INGREDIENTS
PREPARATION
Remove the stems from your jalapenos. Using tongs, hold the peppers over a stove burner and rotate until roasted, about 1 minute. Delicious, but not necessary.
Slam your head of lettuce down on the counter stem side down. Pull on the stem to remove the heart and discard. Rip the head of lettuce apart - don't be gentle!
Place lettuce and one or two of the roasted jalapenos into a blender or large food processor. Blend on low speed until jalapenos are pleasantly ground up. Add the mayonnaise, and pulse until blended in. Gradually blend in bread cubes until you get a nice thick but still pourable consistency. If it gets too thick add more mayonnaise. Taste, and blend in more peppers if desired.
Put in a squeeze bottle and serve with your favorite dishes, like Saltado de Pollo, or simply dip your bread in it.
Photo by CHIMI FOTOS 
Ingredients
Directions
Remove the stems from your jalapenos. Using tongs, hold the peppers over a stove burner and rotate until roasted, about 1 minute. Delicious, but not necessary.
Slam your head of lettuce down on the counter stem side down. Pull on the stem to remove the heart and discard. Rip the head of lettuce apart - don't be gentle!
Place lettuce and one or two of the roasted jalapenos into a blender or large food processor. Blend on low speed until jalapenos are pleasantly ground up. Add the mayonnaise, and pulse until blended in. Gradually blend in bread cubes until you get a nice thick but still pourable consistency. If it gets too thick add more mayonnaise. Taste, and blend in more peppers if desired.
Put in a squeeze bottle and serve with your favorite dishes, like Saltado de Pollo, or simply dip your bread in it.
Recommendations to serve
Yes this sauce has made to accompany several Peruvian cuisine dishes, specially recipes with potatoes, meats and rice on their ingredients. Serve this delicious sauce accompany to:
- Peruvian Anticuchos de corazon dish
- Arroz con Pollo (green chicken rice) dish
- Peruvian Seco a la norteña con frejoles dish
- Beef’s Barbecue, Pork and Chicken
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