Aji Sauce Recipes

Steps:

• Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.

Steps:

• Combine all ingredients, cover, and let sit in refrigerator for at least an hour so all the flavors develop before serving.

Steps:

• In a blender, combine jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt. Blend until smooth; refrigerate until ready to serve.

Steps:

• Combine tomato, cilantro, onion, jalapeno pepper, and garlic in a food processor. Add olive oil, lime juice, sugar, apple cider vinegar, and salt; pulse until a coarse paste forms. Mix in green onions.

Steps:

• Remove the stems from your jalapenos. Using tongs, hold the peppers over a stove burner and rotate until roasted, about 1 minute. Delicious, but not necessary.
• Slam your head of lettuce down on the counter stem side down. Pull on the stem to remove the heart and discard. Rip the head of lettuce apart - don't be gentle!
• Place lettuce and one or two of the roasted jalapenos into a blender or large food processor. Blend on low speed until jalapenos are pleasantly ground up. Add the mayonnaise, and pulse until blended in. Gradually blend in bread cubes until you get a nice thick but still pourable consistency. If it gets too thick add more mayonnaise. Taste, and blend in more peppers if desired.
• Put in a squeeze bottle and serve with your favorite dishes, like Saltado de Pollo, or simply dip your bread in it.

Steps:

• Finely mince the cilantro, onion, scallions and chile by hand, or by roughly chopping, then pulsing in a food processor. Transfer to a medium bowl.
• Working directly in the medium bowl and using a flat palm to press the cut side of the tomato against the large holes of a box grater, grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin.
• Add 1 teaspoon kosher salt and a few tablespoons of water. Squeeze with lime juice to taste. Stir to combine. The ají should be quite thin in texture. Add more water as necessary. Taste and season with more salt, if desired. Finished ají can be stored in a sealed container in the refrigerator for up to 1 week.

Steps:

• Chop everything up as needed to fit into a blender.
• Remove the thick stems from the Cilantro and Parsley bunches. Cut the hard stem/hearts out of the romaine lettuce.
• Combine ingredients in the blender and blend thoroughly until smooth. Add small amounts of water if it sticks and gets too thick to blend. It will be a bright teal to sea green in color when complete.
• Spread it on any kind of bread either by itself, or on top of butter, margarine or hydrolyzed vegetable oil spreads. It is very tasty and really wakes up bread or can be used as a dip with chips.
• Store up to a week in the refrigerator. This stuff is awesome but very perishable, so I would use it within 5 days.

Steps:

• 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.

Steps:

• Combine flour, cornmeal, baking powder, and salt in a medium bowl.
• Add oil and work with your fingertips until the mixture becomes crumbly.
• Add water and knead until dough just comes together (do not overwork).
• Press the dough into 2 disks and wrap in plastic wrap. Refrigerate overnight or for at least 30 minutes.
• Heat a medium skillet over medium-low heat. Add pumpkin seeds and cook, stirring until lightly browned and fragrant (2 to 3 minutes).
• Transfer to a blender or spice mill and grind to a fine powder.
• Cook beef or pork over medium-low heat, crumbling with a wooden spoon until no longer pink.
• Drain on paper towels and add onion.
• Cook until softened and add bell pepper and garlic.
• When fragrant stir in tomato, cumin, broth, vinegar, potatoes, salt, ground pumpkin seeds, and beef.
• Cook for 10 to 15 minutes to reduce liquid.
• Fold in scallions and hard-boiled egg. Let cool completely and refrigerate.
• Combine all ingredients for Aji sauce and cover and refrigerate for up to 2 days.
• Preheat oven to 350 and coat baking sheets with cooking spray.
• On a well-floured surface, roll out one disk at a time to 1/8" thickness.
• Cut circles of dough using a 4 1/2 inch round cookie cutter. It will make 24 circles.
• Brush egg glaze around edges of the dough circles and place 2 tablespoons of filling in the center of each circle.
• Fold filled circles in half and press edges together and crimp with a fork.
• Place on the prepared baking sheets and brush egg glaze over empanada.
• Bake the empanadas until golden and crisp, switching the position of the pans midway, 55 to 65 minutes.
• Serve warm with Aji Sauce poured inside.

Steps:

• Combine the water, peppers and garlic in the blender and blend well.
• Strain the liquid into a bowl and discard any solids.
• Add the balance of the ingredients and mix well.
• Store in the refrigerator.

Steps:

• In a blender add the cilantro, oil, jalapenos and salt.
• Pulse, adding water as needed until it's well blended but not runny.

Steps:

• Combine all the ingredients in a food processor or blender and process to a coarse emerald-green sauce. The sauce will keep in the refrigerator, tightly covered, for 2 to 3 days.

Steps:

• Put all the ingredients in a blender or food processor and mix into a sauce. Add seasoning, then pour into a serving bowl.