Traditionally called “aji verde” this spicy green sauce is an all-purpose condiment used to add flavor and spice to almost any dish, most commonly Peruvian rotisserie chicken and empanadas. Anyone who has had the pleasure of visiting a Peruvian restaurant is familiar with this pale green, spicy, tangy, salty, slightly creamy and totally addictive condiment. Every chef has his own secret recipe for this magical sauce and TLP is no exception- our version is a little spicier and a little lighter than most but no less nom-worthy.
There is a reason why farmer Amy Hepworth’s hot peppers are the most sought after by top NYC chefs and business owners: they are simply the best. A seventh generation Hudson Valley farmer, Hepworth knows her stuff and is committed to improving farming standards and practice through her whole-alive-systems approach. She also has the most extensive array of pepper crops in the north east with everything from thai red chiles to purple bell peppers. It is an honor to create a hot sauce made from Hepworth’s peppers.
Hepworth Farms, Milton, NY http://www.hepworthfarms.com/about.html
Aji Verde can be enjoyed with meat, vegetables and dairy (cheese). This addictive spicy green pepper condiment is traditionally served with roasted chicken and potatoes but frankly, you’re going to find yourself putting it on everything— it is that delicious. Potential aji vehicles include: vegetables, eggs, sandwiches, tacos, hamburgers and much more.
This product contains eggs.
house-pickled jalapeños, onion, lime, cilantro, garlic, mustard, water, egg, vegetable oil.