When Robert and I were in Cusco, Peru we ate at one restaurant that had bottles of green sauce on the table as a condiment. It was kind of similar to the Tabasco, Cholula and Tapatio bottles of sauce I see in our restaurants except this sauce was in a squirt bottle and it was green and freshly made.
Here’s my vegan recipe for this wonderful Aji sauce. Use it as a condiment for my potatoes, empanadas, veggie burgers or anything else that suits your fancy.
1/4 head Romaine lettuce (torn into pieces)
3 jalapeno chiles (veined and seeded)
1/4 cup vegenaise
5 green onions (chopped)
1/2 bunch cilantro leaves (no stems)
1 teaspoon fresh lime juice
1 teaspoon salt
1 teaspoon black pepper
Put all ingredients in a blender or food processor and process until smooth. If too thick, add a tablespoon of vegetable broth until the green sauce can be squeezed out of a squirt bottle!