Aji Verde is a sauce commonly found in Peruvian cuisine. Made with onions, chilis and herbs this is a popular dressing for fish and meat. We took a traditional Aji Verde recipe and added our own unique twist, we are serving this on a grilled corn cob and what better to serve with corn than of course, butter. This recipe is easier with a blender and a stand mixer.
Aji Verde Butter :
2 bunches cilantro
1 peeled shallot
3 green chilis deseeded (put less or more depending on spice tolerance)
2 cloves garlic
Zest of 2 limes
1 tbsp water
1/2 lbs unsalted room temperature butter
Salt to taste
Start by adding all your ingredients into a blender (we use a vitamix) and blend on high until a unanimous mixture is achieved. Start spinning your room temp butter in a stand mixer with the paddle attachment slow at first and gradually faster until the butter begins to whip. Slow the mixer back down and begin pouring your green mixture slowly into your butter. It’s important that you go slowly to give the mixture time to emulsify. If your mixture looks really watery and strange chances are your emulsion has split (there is no way to fix this sadly). Once your butter has absorbed all the green liquid lay down a layer of saran wrap on a flat surface. Spread your butter evenly over the saran wrap until its about 3-4 cm thick. Lay another layer of saran wrap over top and smooth with a rolling pin (don’t apply too much pressure). Make sure all your edges are sealed and chill in the fridge overnight or for at least 4 hours. Unwrap your butter onto a cutting board and cut into pieces that will melt nicely on a cob of corn (about the size shown in the photo). Store in the fridge for up to a week or in the freezer for as long as you want. The spice pairs perfectly with a nice Pisco Sour.