Ingredients
- 1 dried aji pepper, seeded
- 1 Roma tomato, quartered
- 1 small onion, peeled and quartered
- ½ cup fresh cilantro, stems removed
- 1 clove garlic, peeled
- ½ lime, juiced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- 1 jalapeno pepper, sliced (Optional)
Reasons You'll Love It
This sauce is fresh, vibrant, and full of flavor. It adds a zesty kick to many dishes without being overpowering. It’s also quick to make and uses simple ingredients you probably have on hand.
Cooking Pointers
- Use fresh herbs for the best flavor and aroma.
- Finely chop the ingredients to help the flavors blend well.
- Adjust the amount of chili to match your preferred spice level.
- Finely chop the ingredients to help the flavors blend well.
- Adjust the amount of chili to match your preferred spice level.
Directions
Soak the aji pepper in hot water for about 15 minutes, then drain it well. Next, toss the tomato, onion, and cilantro into a food processor fitted with a blade. Add the garlic and pulse a few times until everything is roughly chopped. Throw in the drained pepper along with the lime juice, red wine vinegar, and olive oil. Blend everything until you reach the consistency you like—somewhere between chunky and smooth works great. Give it a taste and season with salt and pepper as needed. Give the sauce a good stir, then sprinkle sliced jalapeno on top just before serving for a little extra kick.
What To Serve With This Dish
This sauce pairs wonderfully with grilled meats, seafood, or roasted vegetables. It also works great as a topping for sandwiches or as a dip for fresh bread.
Reheating And Storage
Store the sauce in an airtight container in the refrigerator. It will keep fresh for up to a week. Stir well before using, as the ingredients may settle over time.
