Summer is winding down but I am just FIRING (my grill) BACK UP.

But really, i’ve been a grilling machine this summer. And one of my new weekly favorites is a nice steak with this Peruvian green sauce (also known as Aji Verde). In Peruvian restaurants it’s put out on table as a condiment, like salt and pepper. It’s literally delicious on EVERYTHING- chicken, steak, rice, potatoes etc.

I had been ordering take-out from a Peruvian restaurant for a while now with my co-workers and decided to look up this mysteriously delicious green sauce we kept getting with our order.

Turns out it is extremely easy to make and has basic ingredients. In fact, I lovingly describe this as “Peruvian Pesto” in my house because it’s just simple but DELICIOUS. In fact, these pictures are actually shot on 3 different nights that we made this.

The trickiest part about this is really just getting the consistency right for yourself. I like mine a little creamier so I sub in some mayo and less water in the end.

Jalapeños are always tricky. I was out of latex gloves so I guess dish washing gloves had to do!!

I also have a new assistant cook who is very concerned about the amount of noise the food processor makes. But don’t worry first assistant Portia is still ready to sneak anything she can from the counter.

 

I like to pick up a nice skirt or flank steak. It’s affordable, tasty and easy to grill up and slice. On the side I like to grill up some tomatoes and bake some fries in the oven. It really makes for an easy and fast meal.

 

 

BONUS

If you can come across them, our newest cocktail hour obsession is Shishito Peppers.

Sautee them up with some olive oil until they are good and blistered (about 10 min) and toss with some sea salt and lemon juice. Perfect way to start a meal.

(Brett and I have fun calling this “pepper Russian Roulette”. These peppers are mild..but every once in a wild you get one with a real punch! You have been warned.)

Aji Verde Sauce

• 3 jalapeños halved (seeds removed as desired for heat level)
• 1 bunch of cilantro
• 1 clove garlic
• 1/4 cup olive oil
• water (as desired)
• 3 TBSP mayonaise (optional)
• salt and pepper

Place your cilantro, jalapeños, (mayo), and garlic  in a food processor. When you begin pulsing, slowly add your olive oil to blend. Add a little bit of water to thin out, if desired. Salt and Pepper to taste. Serve immediately or refrigerate up to a week.