Growing up Portuguese, we had a lot of Pollo a La Brasa (grilled chicken) at family BBQs. which was usually accompanied by yellow rice and peas and copious amounts of sangria. I remember my uncle manning the grill closely, almost overprotective if anyone got too close.
“Get out of here and go have a hot dog” he’d say. But I didn’t want a hot dog. I wanted that chicken. The smell of the charcoal and the sweet smell of mesquite wood permeated through the air (and usually in your clothes and hair if you got too close.)
It would take what seemed like hours but when we finally got a plate it was all worth it.
Now that I’m older and cook my own meals I feel like I’m always chasing that feeling. It’s not always there but I can get close. I’ll make that chicken about every 3 weeks in the summertime and with it, I serve up a green sauce called Aji Verde and I think it’s great on just about everything.
Aji Verde
Equipment
- 1 Food Processor or use a blender.
Ingredients
- 1/2 cup Mayonnaise
- 2 tbsp Fresh Lime Juice
- 1 large bunch Fresh cilantro, trimmed, leaves and stems coarsely chopped (about 2 packed cups)
- 3 medium cloves medium garlic cloves, coarsely chopped
- 1 tbsp Ajî Amarillo (Peruvian yellow chile) paste or 1 tablespoon seeded and coarsely chopped jalapeño
- 1/4 tsp Kosher salt
- 1/2 tbsp Cotia Cheese or Parmesan
Instructions
- Place all ingredients besides mayonnaise in a food processor.
- Pulse on low for about 1 minute.
- Put your mayonnaise in.
- Blend until smooth.
- Cover and chill sauce at least 1 hour before serving.