Aji Aamarillo Chile Pepper Sauce Vegan Recipes

Steps:

• Coarsely chop the white parts of the green onions.
• Add the chopped onions with all the rest of the ingredients (except the salt and pepper) to the bowl of a food processor or blender.
• Process until mixture is smooth and creamy.
• Season sauce with salt and pepper to taste, and chill until ready to serve.
• *Note: This sauce seems to taste even better after 24 hours in the refrigerator. Store in the refrigerator for up to one week.

Steps:

• Chop everything up as needed to fit into a blender.
• Remove the thick stems from the Cilantro and Parsley bunches. Cut the hard stem/hearts out of the romaine lettuce.
• Combine ingredients in the blender and blend thoroughly until smooth. Add small amounts of water if it sticks and gets too thick to blend. It will be a bright teal to sea green in color when complete.
• Spread it on any kind of bread either by itself, or on top of butter, margarine or hydrolyzed vegetable oil spreads. It is very tasty and really wakes up bread or can be used as a dip with chips.
• Store up to a week in the refrigerator. This stuff is awesome but very perishable, so I would use it within 5 days.