Ají sauce, crafted from the vibrant and flavorful ají peppers of South America, is a culinary celebration of Peru's rich heritage. Also known as "salsa de ají," this delectable condiment captures the essence of Peru's diverse regions, offering a spectrum of heat levels, textures, and flavors that add zest and depth to any dish. Whether you're a seasoned chef or a home cook seeking to embark on a culinary adventure, this comprehensive guide will unveil the secrets of crafting the perfect ají sauce.
Check out the recipes below so you can choose the best recipe for yourself!
PERUVIAN AJI-STYLE SAUCE
I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive oil in replace of the mayo.
Provided by Dorothy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Cholesterol 2.1 mg, Fat 4.5 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 36.5 mg, Sugar 0.8 g
PERUVIAN GREEN CHILE SAUCE (AJI VERDE)
This is one of my favorite dips for bread. I also use it as a condiment for grilled steaks and pork chops. It's smooth, spicy, and very addictive! If you want even more spice, add additional jalapeno peppers.
Provided by t-licious
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine olive oil, cilantro, jalapenos, mayonnaise, and garlic in a blender and puree. Slowly add as little water as needed to create a smooth, creamy consistency. Season with white wine vinegar and salt.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 1.4 g, Cholesterol 3.5 mg, Fat 16.4 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 2.3 g, Sodium 82.9 mg, Sugar 0.4 g
AJI (ECUADOREAN HOT SAUCE)
There many ways to make Aji in Ecuador, but one thing is certain, there is always aji on the table. This is a recipe I learned while I was there. Cayenne or similar small red peppers are decent substitutes for the South American Aji peppers from which this delicious (hot) condiment gets its name.
Provided by Chef Kate
Categories Sauces
Time 12m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine the water, peppers and garlic in the blender and blend well.
- Strain the liquid into a bowl and discard any solids.
- Add the balance of the ingredients and mix well.
- Store in the refrigerator.
PERUVIAN AJI AMARILLO CHEESE SAUCE
A cheese sauce that goes well with Peruvian/Latin American foods. I learned the recipe from an elderly Peruvian woman! Especially good with Peruvian 'Lomos Saltado,' or as a topping for baked potatoes and hard-boiled eggs. If you want it spicier, leave a few of the seeds with the peppers.
Provided by Nate
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 24
Number Of Ingredients 5
Steps:
- Blend aji peppers, evaporated milk, saltine crackers, queso fresco cheese, and salt in a blender until thick and creamy, 1 to 2 minutes. For a thicker sauce, add 1 or 2 more crackers if desired.
Nutrition Facts : Calories 22.2 calories, Carbohydrate 1.9 g, Cholesterol 3.9 mg, Fat 1.1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 25.3 mg, Sugar 1.1 g
CHICKEN IN CHILE SAUCE (AJí DE GALLINA)
Provided by Lillian Chou
Categories Chicken Roast Father's Day Dinner Walnut Gourmet Sugar Conscious Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F with rack in middle.
- If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel.
- Soak bread in milk until softened, then mash with a fork.
- Cook onion and garlic in 1 1/2 tablespoons oil with turmeric and 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.
- Pat chicken dry, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining tablespoon oil in same manner.
- Roast chicken in oven until just cooked through, about 15 minutes.
- Halve quail eggs lengthwise.
- Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.
- What to drink:
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
PUERTO RICAN-STYLE AJí DULCE SAUCE (AJILIMóJILI)
Provided by Maricel Presilla
Categories Sauce Garlic Pepper Hot Pepper Chile Pepper
Yield Makes about 2 1/4 cups
Number Of Ingredients 11
Steps:
- Combine all the ingredients in a food processor or blender and process to a coarse emerald-green sauce. The sauce will keep in the refrigerator, tightly covered, for 2 to 3 days.
AJI DE GALLINA (CHICKEN IN A SPICY SAUCE)
Steps:
- Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bitesize pieces. Meanwhile, strain broth and reserve 4 cups.
- Soak the bread in the milk. Heat oil in a large skillet over medium heat. Add the onions and saute until soft and golden, about 10 minutes. Add the garlic and cumin and saute for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender, puree until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
- Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.
AJI PICANTE (COLUMBIAN HOT SAUCE)
Columbian condiment used to add flavor to anything from empanadas to soups and as a dipping sauce. From MyColumbianRecipes.com
Provided by Kim127
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Put the vinegar, water and habanero pepper in a blender for 2 minutes.
- Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
- Pour in a glass jar and cover. Refrigerate up to 10 days.
Nutrition Facts : Calories 171.5, Fat 13.9, SaturatedFat 1.8, Sodium 309.1, Carbohydrate 9.5, Fiber 1.9, Sugar 5.5, Protein 1.6
AJI SAUCE
Provided by Steven Raichlen
Categories Sauce Food Processor Onion Low Fat Vegetarian Quick & Easy Low Cal Vinegar Healthy Low Cholesterol Jalapeño Bon Appétit
Yield Makes abaout 3/4 cup
Number Of Ingredients 7
Steps:
- Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
AJí CRIOLLO (SPICY ECUADORIAN HOT SAUCE)
Ají Criollo, is a spicy condiment made out of chilies, cilantro and lime juice and found in just about every household and restaurant in Ecuador. Traditionally, a jar or bowl of Ají Criollo is put on the table and folks add it to any of their meals to bring as much heat as they like to their plate. This is generally made fresh...
Provided by Vicki Butts (lazyme)
Categories Salsas
Time 10m
Number Of Ingredients 9
Steps:
- 1. Combine all of the ingredients (except onion and salt) to the bowl of a food processor and pulse until the ingredients are chopped and the consistency of a loose salsa is achieved.
- 2. Add the chopped onions and salt to taste.
- 3. Use as a condiment for ceviches, meats and stews.
TOSTONES WITH COLOMBIAN AJI HOT SAUCE
Provided by Ingrid Hoffmann
Categories side-dish
Time 3h35m
Yield 4 to 6 servings, and 1 1/2 cups sauce
Number Of Ingredients 11
Steps:
- Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 4 or 5 pieces, each about 1-inch long.
- Heat the oil in a medium skillet over medium heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 4 to 5 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- Raise heat to high.
- Place plantain pieces between 2 sheets of parchment paper. Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 1 to 2 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
- Combine the cilantro, scallions, Scotch bonnet, onion, lime juice and water in a small glass bowl or jar with a tight fitting lid. Season with salt, to taste. Stir all the ingredients together. Set the Aji aside for several hours to allow the flavors to blend.;
AJI DE TOMATE DE áRBOL - TREE TOMATO HOT SAUCE
I'm a little obsessed with the possibility of moving to Ecuador. This is a recipe using the tree tomato which looks like a roma tomato, but pointier. From: http://laylita.com/recipes/2008/03/10/tree-tomato-aji/
Provided by ThatSouthernBelle
Categories Sauces
Time 8m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- If using fresh tree tomatoes peel them, boil them for about 5 minutes to make it easier to peel them.
- If using frozen tree tomatoes, defrost them over night in the fridge, then cut them in half and scoop out all the insides.
- Blend the tree tomatoes with the hot peppers (seeded and deveined if you want it very mild, you can always save a few seeds and add them in if it's too mild).
- Transfer the blended mix of tree tomatoes and hot peppers to a small sauce pan, add the water (you can add more if you want a more liquid sauce) and cook on medium heat for about 5-8 minutes.
- Add the onion, lime juice, cilantro and salt to taste.
- Serve warm or cold.
Nutrition Facts : Calories 61.6, Fat 0.6, SaturatedFat 0.1, Sodium 16.6, Carbohydrate 13.7, Fiber 3.9, Sugar 8.7, Protein 2.8
AJI PIQUE (HOT SAUCE)
Provided by Bryan Miller
Categories condiments
Time 5m
Yield about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl, and stir well. Prepare at least a half hour before serving. This sauce will keep for more than a week tightly covered in the refrigerator.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 0 grams
AJI CRIOLLO OR ECUADORIAN HOT SAUCE
Number Of Ingredients 6
Steps:
- Combine the hot peppers, cilantro, water, garlic cloves and lime juice in the blender or food processor and blend well.
- Add the chopped white onions or scallions and salt to taste.
AJI PICANTE (COLUMBIAN HOT SAUCE)
This condiment is a staple for many Columbians. Try it with empanadas or even your favorite taco. It is also perfect for adding a little something extra to soups and stews.
Provided by Patrick Johnson
Categories Salsas
Time 5m
Number Of Ingredients 11
Steps:
- 1. Add vinegar, water and habanero in blender and blend for approximately 2 minutes
- 2. Mix remaining ingredients in a non-reactive bowl
- 3. Add vinegar and habanero mixture and mix well
SPICY GREEN SAUCE (PERUVIAN AJI VERDE)
OMG I think Ive got the recipe for the Delicious green sauce that comes as a condiment at the California restaurant Pollo Inka. Can be placed on top of any protien or just on rice. Be careful its addictive.
Provided by wendie chaplin
Categories Other Sauces
Time 5m
Number Of Ingredients 7
Steps:
- 1. In a blender or food processor mix the lettuce leaves, serrano chilies, mayo, lime, cilantro and salt.
- 2. Adjust ingredients to taste or amount your gonna make.
- 3. Use breadcrumbs as a thickener. If sauce is too runny then start with a tablespoon and add as needed. Want to be a consistency a little looser than hummus.
- 4. Enjoy as a dipping sauce for veggies, over rice, protein, or drink from the bottle!!!
PERUVIAN AJI SAUCE
After eating at many a Peruvian restaurant, I became hooked on the green dipping sauce. Here now is SoCalTed's Peruvian Aji Sauce!
Provided by SOCALTED
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Remove the stems from your jalapenos. Using tongs, hold the peppers over a stove burner and rotate until roasted, about 1 minute. Delicious, but not necessary.
- Slam your head of lettuce down on the counter stem side down. Pull on the stem to remove the heart and discard. Rip the head of lettuce apart - don't be gentle!
- Place lettuce and one or two of the roasted jalapenos into a blender or large food processor. Blend on low speed until jalapenos are pleasantly ground up. Add the mayonnaise, and pulse until blended in. Gradually blend in bread cubes until you get a nice thick but still pourable consistency. If it gets too thick add more mayonnaise. Taste, and blend in more peppers if desired.
- Put in a squeeze bottle and serve with your favorite dishes, like Saltado de Pollo, or simply dip your bread in it.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 5.6 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 123.2 mg, Sugar 1.8 g
Tips:
- Choose the right chiles: The type of chile you use will determine the heat and flavor of your aji sauce. For a milder sauce, use aji panca or aji amarillo peppers. For a spicier sauce, try using rocoto or habanero peppers.
- Roast the chiles: Roasting the chiles will help to bring out their flavor and make them easier to blend. You can roast the chiles in a hot oven or over an open flame.
- Use fresh ingredients: The fresher the ingredients you use, the better your aji sauce will be. Try to use ripe tomatoes, onions, and cilantro.
- Season to taste: Aji sauce should be flavorful and slightly spicy. Season it to taste with salt, pepper, and lime juice.
- Serve immediately or store for later: Aji sauce can be served immediately or stored in the refrigerator for up to a week. It can also be frozen for up to 3 months.
Conclusion:
Aji sauce is a versatile condiment that can be used to add flavor to a variety of dishes. It is a staple in Peruvian cuisine and is also popular in other Latin American countries. With its bright flavor and slightly spicy kick, aji sauce is sure to add a touch of excitement to your next meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love