PUERTO RICAN-STYLE AJí DULCE SAUCE (AJILIMóJILI)

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Puerto Rican-Style Ají Dulce Sauce (Ajilimójili) image

Editor's note: Use this with Maricel Presilla's Boiled Yuca (Yuca Hervida) . Ajilimójili (ah-hee-lee-MOH-hee-lee) is the wonderful whimsical name for this Puerto Rican?inspired sauce. How to translate this tongue-twister? It seems that it is a composite of the words ajo (garlic) and moje (sauce), but much more can be drawn from it. In Cuba and the Mexican state of Tabasco, ajilimójili is a colloquialism for the Castilian Spanish intríngulis, a hidden reason that is suddenly

Provided by @MakeItYours

Number Of Ingredients 11

12 Caribbean sweet peppers (ajíes dulces)
1 cubanelle pepper, seeded and coarsely chopped
1/2 Scotch Bonnet or habanero chile, seeded
7 garlic cloves, peeled
1 small yellow onion (about 5 ounces), coarsely chopped (about 1 cup)
1 cup extra-virgin olive oil
1/3 cup distilled white vinegar
1 bunch cilantro, leaves stripped from stems (about 2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin

Steps:

  • Preparation 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. Reprinted with permission from Gran Cocina Latina: The Food of Latin America by Maricel Presilla, © 2012 Norton

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