Aji Verde is a spicy Peruvian sauce that gets its heat from chilis. While this recipe verges from the traditional, it keeps a similar spirit: a spicy, bright, acidic, herbaceous sauce that you’ll want to slather on everything that crosses your path. Here, Rhea Liquid Sunshine replaces mayo and vinegar found in some recipes. The preserved lemons will help to emulsify the sauce when mixed, and the salt preserving helps add acidity and salinity. It takes about 2 minutes to make and will keep for up to a week – in the unlikely event that it is not consumed immediately.  

2 c. chopped tomatillo

1 c. cilantro, leaves and stems

½ jalapeno

2 tbs Rhea Liquid Sunshine

Juice of two limes

5 cloves garlic

Add all ingredients to a food processor and pulse to blend. Use the aji verde everywhere: to top grilled seafood or veggies, as a dip for crudités or tortilla chips, on tacos, on steak, mixed with olive oil for a salad dressing, smeared on a sandwich.... There must be things I haven’t tried slathering with it, but at the moment none come to mind. Spoon liberally.