Onion Creole Sauce / Salsa Criolla

marie Mon, 08/31/2009 - 12:27

Ingredients :

2 medium size red onions
1 or 2 ají amarillo/ fresh yellow aji (chili), seeded, deveined, juliene (or
1tsp of Peruvian yellow hot sauce that comes on a paste)
Juice of 3 key limes
Vegetable oil
Cilantro or parsley, minced


Slice onions very thin. Soak in a bowl with water, change water several times to rinse off the strong flavor of onions. Drain and let them dry.

Place onions in a bowl and season with salt and pepper to taste.


Shredded Chicken in a light cheese Sauce / Aji de Gallina light

marie Mon, 08/31/2009 - 12:06

Ingredients :

2 whole chicken breasts with bone
1 carrot, peeled and cut in large pieces
2 celery stalks
2 parsley springs
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)
6 potatoes, boiled, peeled and halved


Salsa de Rocoto / Red Hot Pepper Sauce

marie Mon, 08/31/2009 - 11:39

Ingredients :

1 rocoto pepper / red hot chili pepper
½ cup evaporated milk
1 lemon
1 cup of oil
1 tsp salt
Pinch of pepper


Wash, clean and devein rocoto pepper. Add all ingredients in the blender obtaining a sauce consistency.

Serve this sauce in a sauce boat to accompany any meal.


Aji Dipping Sauce / Crema de Aji amarillo

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

Makes 2 cups

1/2 cup hot yellow pepper paste / aji amarillo paste.
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. Serve at room temperature.


Green Mayonnaise / Creole Mayonnaise / Mayonesa Criolla / Mayonesa Vede

CitizenFood Sat, 02/07/2009 - 18:59


2 eggs
1 teaspoon chopped cilantro leaves
1 tablespoon fresh ají (chili), seeded and deveined, pureed
1 tablespoon chopped parsley leaves
2 tablespoons lemon juice
1 tablespoon mustard
1 cup olive oil


Place eggs in the blender and add mustard, lemon juice, salt, pepper and fresh aji. Turn on blender and start adding a thin stream of olive oil until mayonnaise has a sauce consistency.
Remove from blender and stir in chopped parsley and cilantro.