Wednesday, June 10, 2009

Aji Sauce

Bon Appétit

  • 1/2 cup coarsely chopped seeded jalapeño chiles (about 4 large)
  • 1/2 cup coarsely chopped green onions (about 2 large)
  • 1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia)
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons (or more) red wine vinegar or fresh lime juice
  • 3/4 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper

  1. 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 blend until mixture is pourable but some texture still remains.
  2. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired.
  3. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

This sauce tasted really spicy alone, but it was a delicious accompaniment to grilled meat. Will definitely make again.

Tim's Rating: 9/10
Liz's Rating: 9/10


Anonymous said...

Oooh this looks like a perfect way to use up some of the green Korean chiles I bought!

Chris said...

Yum - this is my kind of dish! Sounds fantastic!

weezermonkey said...

Niiiiice. Aji makes everything awesome.

HaveShoesWillTravel said...

I've never even heard of aji sauce. I'll have to try it.