Aji --- Spicy and Full of Flavor!

A Peruvian Recipe that has been modified into a Tex-Mex recipe. Serve with meats, or cooked on top of enchiladas.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1  bunch fresh cilantro (about 3 cups, chopped and loosely packed with some small stems included)
• 1  medium red onion (coarsely chopped)
• 2  jalapenos (seeds removed and chopped)
• 1⁄4 cup  balsamic vinegar (quality brand)
• 1  teaspoon olive oil
• 1  ripe avocado (cubed)

Directions

1. Process all ingredients except avocado.
2. Leave a bit chunky.
3. Allow to mellow in refrigerator for at least 6 hours.
4. Bring to room temperature and add the avocado just before serving.