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sauce

SALSA CRIOLLA / Onion Creole Sauce

Posted Mon, 08/31/2009 - 11:27 by marie

Ingredients :

2 medium size red onions
1 or 2 ají amarillo fresco / fresh yellow aji (chili), seeded, deveined, juliene
Salt
Pepper
Juice of 3 key limes
Vegetable oil
Cilantro or parsley, minced

Preparation:

Slice onions very thin. Soak in a bowl with water and mix well. Drain and let them dry.

Place onions in a bowl and season to taste.

Pour key lime juice, oil and add ají. Mix well.

Correct seasoning.

AJI DE GALLINA / Chicken in a light Aji Sauce

Posted Mon, 08/31/2009 - 11:06 by marie

Ingredients :

2 whole chicken breasts with bone
1 carrot, peeled and cut in large pieces
2 celery stalks
2 parsley sprigs
½ leek
½ cup oil, approx.
1 large onion, finely chopped
½ teaspoon garlic, finely minced
pinch of turmeric
6 fresh yellow/ají amarillo, seeded, deveined and blended
12 saltine crackers, more or less depending on thickness of sauce
½ cup evaporated milk, light
½ cup grated parmesan cheese
½ cup nuts, finely chopped (pecans, walnuts, or cashew nuts)
Salt
Pepper
6 potatoes, boiled, peeled and halved

Salsa de Rocoto / Red Hot Pepper Sauce

Posted Mon, 08/31/2009 - 10:39 by marie

Ingredients:
4 rocotos / red hot pepper
½ cup oil
1 medium size onion, coarsely chopped
1/2 cup (100 g) fresh farmers cheese (ricotta or feta)
Salt

Cut rocotos in halves. Seed and devein. Using gloves, wash rocotos by rubbing one against the other. Soak in water for 8 hours, changing water every hour. Place in pan and boil 3 times changing water each time.

Blend or process rocotos with oil, onion, cheese and salt.

Serve this sauce in a sauceboat to accompany any meal.

Aji Dipping Sauce

Posted Sat, 02/07/2009 - 20:46 by CitizenFood

Makes 2 cups

1/2 cup cream of aji
1/4 cup olive oil
1/4 cup mayonnaise
1/4 cup sliced green onions
3 tablespoons lime juice
Salt and pepper to taste

Mix all ingredients in a medium bowl and let chill in refrigerator for 2 hours. Serve at room temperature.

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