User Rating


Every Latin cuisine has a spicy pepper condiment - there are probably enough variations to fill a whole cookbook. This aji (hot pepper) sauce is made with roasted chile peppers for extra depth of flavor. The chiles are chopped and combined with scallions, cilantro, lime juice and vineger, for a fresh tasting green salsa with some kick.

See Also

Roasted Chile Peppers

Colombian-style Empanadas

Ají Amarillo Sauce - Crema de Ají - Recipe for Ají Amarillo Sauce

Ingredients

• 4 roasted green chile peppers (see link to recipe below)
• 1 bunch green onions
• 1 bunch cilantro
• Juice of 2 Mexican limes
• 1/2 teaspoon cumin
• 2 tablespoons vinegar
• Salt and pepper to taste

Preparation

1. Wash and dry the onions and cilantro, and remove stem and seeds from the roasted chile peppers (recipe here). Remove stems from cilantro.
   
   
2. Roughly chop the scallions and peppers, and place them in a food processor or blender with the cilantro leaves. Process in short spurts until vegetables are well minced.
   
   
3. Place vegetables in a bowl, and stir in the lime juice, cumin, and vinegar. Season with salt and pepper to taste.

Store aji in an airtight container in the refrigerator.