Aji Verde (Plant-Based)

The key to any great meal is the sauce; the condiment; the drizzle, garnish, and drippings you top your dish with (or dip in if that’s your motive).

This plant-based, vegan-friendly version of the Peruvian green sauce, Aji Verde, is perfect. It’s balanced, it’s spicy, yet creamy and cuts heat in and of itself. Typically, it’s served with Pollo a la Brasa (a type of marinated rotisserie chicken) but can be used with pretty much anything. Let your vices go WILD!

Aji Verde

Time: 15 minutes

Yield: about 1 cup of marinade

INGREDIENTS

• 3/4 cup raw unsalted cashews, soaked overnight

• 3/4 cup water

• 1 bunch cilantro, about 1 1/2 to 2 cups freshly chopped cilantro

• 2 jalapenos, charred skin, stem, and seeds removed

• 2 garlic cloves

• 1 tablespoon white miso paste

• Juice of 1 lime

• salt, to taste

DIRECTIONS

1. Begin by soaking your cashews in hot water for about 30 minutes (or overnight preferably). I prefer to cover the bowl they are in with a plate to trap all of the steam and heat that evaporates from the boiling hot water. Once soaked, drain (reserve the water to use later on) and set aside

2. While the cashews soak, take two jalapenos and char them over a medium heat flame. Using tongs, rotate the jalapenos over the flame until charred on all sides, about 4 to 5 minutes. Place the jalapenos in a bowl and cover with a plate to trap the steam for 5 minutes. After the 5 minutes, use your fingers to remove the charred skin. Slice the jalapenos in half and remove the seeds/stem. (Alternatively, you can choose to use raw jalapenos which are traditionally used)

3. To a blender, add the soaked cashews, 3/4 cup of cashew-soaking water, 1 large bunch of cilantro (about 1 1/2 to 2 cups of freshly chopped cilantro), the 2 jalapenos, 1 tablespoon white miso paste, and the juice of 1 lime (about 2 to 3 tablespoons).

4. Blend until creamy. Taste and adjust the seasoning per your personal preference. Add more salt (to taste), lime juice if acidity/brightness is needed, or another raw jalapeno if more kick is desired.

5. Serve with chicken, rice, mushrooms, or use as a dip (yes, it’s that good).

6. Dive in!