|Aji Criollo Sauce|
We loved this recipe!
To be honest, it didn't wow us by itself, but when eaten on fish or an omelet, it's yummy! It's a great low cal sauce.
this recipe...ours looked closer to the second photo on Laylita's blog post. We used jalapenos since that's all the farmer's market near us carries but we'll be trying this recipe with other peppers. We actually have a couple aji amarillo peppers in our freezer we'd like to try. NOTE: remove seeds from the peppers if you don't want your sauce too hot.
We've eaten a similar Aji Sauce at a Peruvian restaurant in San Francisco which they serve with bread...mmm! We used this sauce on some ono or wahoo we grilled up.
Makes about a cup and a half, sorry I forgot to measure!
Prep Time: less than 10 minutes
Blend Time: just a couple of minutes
4 hot peppers, seeds removed
1/2 bunch cilantro (stems and leaves)
1/2 c. water
3 garlic cloves
Juice from 1/2 a lime (or lemon, we used lime)
3 T. green onions, finely chopped
Pure sea salt, to taste.
Cut peppers into smaller pieces for the blender. Add peppers, cilantro water, garlic and lime juice to the
blender and blend until peppers are very small pieces. Pour sauce into a bowl, add green onions and mix well. Add salt to taste. We chilled ours before using it on our fish.
Enjoy...we sure did!