PERUVIAN CHICKEN WITH SPICY GREEN SAUCE (aka aji verde). The marinade doesn’t pack a lot of punch, surprisingly, but this recipe is all about the sauce. We added Thai bird peppers instead of jalapeños, since those have the “heat” level of green bell peppers these days. The sauce is riffable (we added a little mayo & sour cream, and didn’t have any cumin in the pad) to one’s personal preferences.
