The Secret Sauce of Lima's Chicken Joints: Aji de Pollería
Details
The creamy, spicy, garlicky green sauce you can't get enough of.
Ingredients
Instructions
Sauté the Aromatics
Heat a splash of oil in a skillet over medium heat. Add the chopped onion, garlic cloves, and the de-seeded and roughly chopped ají amarillo peppers. Sauté for about 5 minutes, until the vegetables soften and become fragrant. Let it Cool: Remove the skillet from the heat and let the mixture cool down for a few minutes before blending.
Blend the Sauce
Transfer the sautéed vegetable mixture to a blender. Add the huacatay leaves, dried oregano, evaporated milk, and a splash of white vinegar. Blend on high speed until you have a smooth base.
Emulsify
With the blender still running on a low setting, slowly pour in the vegetable oil in a thin, steady stream. Continue adding oil until the sauce thickens and reaches a creamy, mayonnaise-like consistency. Season and Serve: Season generously with salt and pepper to taste. Blend one last time to fully incorporate. Your Ají de Pollería is now ready to be served! It's the classic accompaniment for Pollo a la Brasa (Peruvian Roasted Chicken), but it's also delicious with French fries, grilled meats, or as a general-purpose spicy dip. It can be stored in an airtight container in the refrigerator for up to 5 days.
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