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Epicurious

Aji Sauce

4.5

(27)

This recipe originally accompanied <ep1:recipelink id="353782">Beer-Marinated Flank Steak with Aji and Guacamole.</ep1:recipelink>

Recipe information

  • Yield

    Makes abaout 3/4 cup

Ingredients

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

Preparation

  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 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.

TagsSauceCondimentSalsaColombianSouth AmericanLatin AmericanJalapeñoChileVegetableScallionOnionRoot VegetableCilantroHerbs & SpicesDairy FreeNut FreeGluten FreeRawKetoQuickEasyMake AheadMeal PrepNo-CookFood ProcessorBon Appétit
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