Spicy green aioli (Ají verde de polleria) from Latinísimo: Home Recipes from the Twenty-One Countries of Latin America (page 174) by Sandra A. Gutierrez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fries (Papitas fritas); Twice-fried plantain coins (Tostones); Restaurant-style roasted chicken (Pollo al estilo pollada)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute feta cheese for queso fresco, and huacatay paste for huacatay leaves.

  • pattyatbryce on May 27, 2026

    Fantastic sauce. Must make with the Restaurant-style chicken in the book. I did back off on the jalapeños because husband doesn't like a lot of spice. He approved of my edited version of the recipe. Only comment is that mine came out a little thin. Next time I would not add the water until I think I really need it. And there will be a next time!

  • bernalgirl on May 21, 2026

    This is one of those good-on-cardboard kinds of sauces, plus it’s easy — put everything in a blender and presto! The direction to use four whole de-stemmed jalapeños results in some decent heat. I substituted cotija cheese for the suggested feta because it needed using. I’d make it the same way again, it’s spicier and more boldly flavored than the ají crema (yellow aioli) and absolutely delicious.

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