Prep 10 mins
Cook 10 mins
courtesy of wanderingchopsticks.blogspot.com
- 1 bunch cilantro
- 3 jalapenos
- 1 garlic clove
- 2.46 ml salt, to start
- 59.14 ml olive oil, to start
- mayonnaise, about 3 tblsp to start (Substitute with oil and blend until it becomes creamy if you want to keep this more authentic.)
- 59.14 ml water
- fresh lemon juice or white wine vinegar
- Some recipes call for cilantro leaves only, but I threw in the stems as well to add some liquid to the sauce. I know cilantro is an acquired taste, so substitute with iceberg or romaine lettuce if you want a neutral taste but want to retain the green color.
- Halve and de-seed the chili peppers. Make sure you wear gloves or thoroughly wash your hands afterward. And don't rub your eyes!
- Puree all the ingredients in a blender, food processor, or hand immersion blender. It's like making pesto, start with the basic portions and adjust according to your taste. What worked for me was roughly those amounts. Add mayonnaise for creaminess. You can add water too if the sauce appears too thick. I've seen some recipes that called for white cheese or nuts, but felt those were too strong in taste since the versions of aji sauce that I've liked were light in flavor, with just an undertone of spiciness.
- Serve with bread for dipping.
OMG...Oh So GOOOD!! This sauce goes with anything! I'll be making this again and again and again! This recipe is PERFECTION! BTW, I forgot the olive oil but didn't miss it. This is a GREAT RECIPE!!!
I had this sauce in a restaurant and loved it! I went on here to see if I could find a recipe for it. I found this and made it exactly as written and it came out sooo good! I served this with sweet potato fries. I will def be making this again!