 | Aji Verde Base20 portions Vlad Briantsev (IG: @chef_briantsev) / Chef and Owner, Cookingwithvlad, Chicago, IL; Photo by Vlad Briantsev |
| • | 425 g. The Perfect Purée Green Apple Puree, thawed |
| • | 10 jalapeños |
| • | 1 bunch on cilantro washed and dried |
| • | 3 whole limes zested |
| • | 1 lime juiced |
| • | 1/2 cup of blend oil |
| • | Salt to taste |
| Method: | |
| 1. | Cut jalapeños to remove all the seeds and ribs. |
| 2. | Blend cilantro and jalapeños and lime juice and zest on high. |
| 3. | Drizzle in blend oil. |
| 4. | Blend in Green Apple Puree. |
| 5. | Salt to taste. |
| Serving Suggestion: | |
| Pair with seared scallops, fingerlimes and xo sauce topped with chili threads. | |