AJI VERDE PERU RECIPES

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PERUVIAN GREEN SAUCE (AJI VERDE) - SKINNYTASTE



Peruvian Green Sauce (Aji Verde) - Skinnytaste image

Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.

Provided by Gina

Categories     Sauce

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 27

Number Of Ingredients 10

2 tablespoons olive oil
1/4 cup chopped red onion
1/2 cup light Hellman’s mayonnaise (use compliant mayo for whole30)
2 tablespoons white vinegar
4 teaspoons yellow mustard (Guldens)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 jalapeños (roughly chopped seeded but keeping the ribs (about 1 cup/3 oz))
2 cups chopped fresh cilantro leaves and stems (2 oz rinsed well)
3 medium cloves garlic (crushed through a press)

Steps:

  • Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.
  • Transfer to the blender then add the remaining oil, mayo, vinegar, mustard, salt and pepper.
  • Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.

Nutrition Facts : ServingSize 1 tablespoon, Calories 22 kcal, CarbohydrateContent 1 g, ProteinContent 0.5 g, FatContent 2 g, SaturatedFatContent 0.5 g, CholesterolContent 1.5 mg, SodiumContent 64 mg, FiberContent 0.5 g, SugarContent 0.5 g

INSTANT POT SPICY TURKEY CHILI | KAREN'S KITCHEN STORIES



Instant Pot Spicy Turkey Chili | Karen's Kitchen Stories image

This light and spicy turkey chili recipe, made in the Instant Pot or a stove top pressure cooker, is wonderful served in bowls with toppings, used as a dip with corn tortilla chips, and eaten with flour tortillas.

Provided by Karen's Kitchen Stories

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 19

2 tablespoons olive oil
1 pound ground turkey
80 grams (1/2 cup) yellow onion, diced
80 grams (1/2 cup) red onion, diced
75 grams (1/2 cup) diced red bell pepper
75 grams (1/2 cup) red bell pepper
3 large cloves garlic, minced
1 tablespoon dried Mexican oregano
4 teaspoons chili powder
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cumin
1/8 teaspoon ground clove
1 teaspoon dark brown sugar
2 cups chopped fresh tomatoes
1 (16 ounce) can red kidney beans, rinsed and drained
2 teaspoons kosher salt
1 cup low sodium chicken stock
1 tablespoon dry Jiffy Cornbread muffin mix
Shredded cheddar cheese, cilantro, and sour cream for garnish

Steps:

  • Heat the olive oil in the pressure cooker using the sauté function and add the ground turkey. Cook the turkey until lightly browned, 3 to 6 minutes.
  • Add the onions, peppers, garlic, herbs, and spices, continuing to stir until all of the ingredients, with the exception of the garnishes, are added.
  • Turn off the sauté function, and add the lid to the pot.
  • Cook the ingredients on high pressure for 10 minutes. Let the pressure release naturally for 7 minutes, and then use auto-release
  • Add the tablespoon of cornbread mix to the chili and cool over sauté until the chili has thickened.

Nutrition Facts : Calories 522.95, FatContent 30.82, SaturatedFatContent 8.05, CarbohydrateContent 27.01, FiberContent 6.38, SugarContent 8.27, ProteinContent 37.30, SodiumContent 1059.46, CholesterolContent 130.99

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Historia. La presencia de los diversos pisos altitudinales de la cordillera de los Andes en el Perú y su cercanía al ecuador geográfico permite la existencia de una serie de microclimas y de especies, …
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From en.m.wikipedia.org
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