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Miguel's Peruvian Ají Sauce
Wednesday, 11 November 2009
Description
I grow a lot of Peruvian ají chiles in my garden every year, and I
always put aside a large bag of them to take to Miguel, our computer
wizard friend from Peru. On my second or third trip to Miguel's (it was
a bumper harvest of chiles), he was having a late lunch with this ají
sauce over his rice.
Ingredients
At a glance
Cuisine
South American
Cooking Method
Sautée
Difficulty
Moderate
Heat Level
5
Chile
Ají
Meal/Course
Sauce/Marinade
Makes
3/4 cup
1/2 cup olive oil
4 or more fresh ají chiles, seeds and stems removed, minced, or
substitute jalapeños
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice
Methods/steps
Heat the oil in a small skillet, and when it's hot, add the chiles and
the garlic, lower the heat, and stir constantly to avoid burning the
garlic. Add the remaining ingredients and stir. Simmer for ten minutes
and then serve warm over rice or pasta.
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Featured Rapid Recipe
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Created by birdlover
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ |
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