Aji (pronounced ah-hee) is a bright green sauce that is a staple at many South American dinner tables (pictured above on the right). The taste is addictive on grilled meats or vegetables, mixed into garlic rice, or on fresh bread. I also like to pour it over pasta as a spicy Latin pesto. Basically, it’s good on everything and compliments many entrees with a pleasing freshness. Better yet, it surprisingly easy to make and requires no cooking! In just 5 minutes, you can make this exotic sauce that is sure to wow any guest you serve it to. Various cultures have their own spin on this recipe, here is mine:
Ingredients
- 1 Bunch of Cilantro
- 1 Fresh Jalapeno Pepper
- 1/4 Cup Olive Oil
- Juice of 1/2 a Lemon (or Lime if you want it extra tangy)
- 1/2 Teaspoon Sea Salt
- 1 Clove of Garlic
- 1 tablespoon of water (or more for desired consistency)
Directions
If you don’t already own an immersion blender, consider buying one. This is my preferred utensil to make this condiment, used with a high walled cylindrical glass as the mixing vessel. However, a normal blender or food processor will do.
1. Separate cilantro leaves from stems. Discard stems and add leaves to the blender with the garlic, salt, lemon,water and olive oil
2. If you really like heat, add a whole jalapeno. For a medium burn use only half, which is what I use. For a more subtle heat sensation that allow the flavor of the jalapeno to shine, scrape out all the interior ribbing and seeds of the pepper. You may need to try different variations until you find the hotness you desire.
3. Pulse the blender until the consistency becomes runny and finely mixed. Add extra water in small increments to thin out the sauce. Enjoy the finished product!
The Aji Sauce can be stored in an air-tight container and keeps in the fridge for up to 2 weeks (but it’s so good, I doubt you’ll be able to keep it that long!). Variations can include adding avocado, onion, or other kinds of peppers into the mix.
Here are some restaurants that serve a Peruvian style Aji hot sauce:
LA:
El Pollo Inka, 1100 Pacific Coast Hwy, Hermosa Beach, CA 90254, (310) 372-1433, www.elpolloinka.com
SF:
El Perol Restaurant, 2590 Mission Street Suite 7, (415) 550-8582
2 responses so far ↓
1 Aji - South American Hot Sauce Recipe « Guide 2 the Good Life // Dec 27, 2007 at 8:57 pm
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2 Ana, cooking in South America // Jul 10, 2008 at 5:12 am
Great recipe. Ajies are for sure a main ingredient in the South American cuisine (although this varies from one country to other, and this spice is more used in the northern South American countries than in the southern ones).
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