Aji Verde Base

20 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
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.