How to make Aji Sauce - A vibrant spicy jalapeno pepper sauce – Peru’s favourite.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Jalapenos (हालापीनो), Fresh coriander leaves (ताज़ा हरा धनिया)

Cuisine : Peruvian

Course : Gravies, Sauces and Stocks

Aji Sauce

Peruvian cuisine has been largely influenced by the indigenous population including the Inca, and other immigrants from Europe (Spain, Italy and Germany), Asia (China and Japan) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
The primary ingredients found in nearly every Peruvian dish are rice, potatoes, chicken, pork, lamb and fish. Most of these meals include one of the different kinds of "aji", or Peruvian hot pepper, which mainly are: yellow aji pepper, red aji pepper, red rocoto pepper.

Chicken, pork and lamb were introduced to Peru 500 years ago, when Spaniards came to America. Other ingredients, like potatoes, were already grown in the Peruvian Andes and were taken by the Spaniards back to Europe. Today more than 200 varieties of potato can be found in the Lake Titicaca area. They range in colour from purple to blue, from yellow to brown. Sizes and textures vary as well. Some are smalls as nuts; others can be as large as oranges.
 

You can also find more Gravies, Sauces and Stocks recipes like Cocktail Sauce and Tartare Sauce, White Gravy, Italian Tomato Sauce, Fish Stock.

Aji Sauce Recipe Card

Aji Sauce
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Prep Time : 6-10 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Aji Sauce Recipe

  • Jalapenos deseeded 6 medium

  • Fresh coriander leaves with stems 1/2 cup

  • Onion roughly chopped 1 small

  • Garlic cloves 1

  • Oil 2 tablespoons + 1/4 cup

  • Salt to taste

  • Feta cheese 80 grams

  • Peanut butter (optional) 2 teaspoons

Method

Step 1

Heat two tablespoons of oil in a non-stick pan. Add jalapeno, onion and garlic, mix and sauté for four minutes.

Step 2

Transfer the sautéed ingredients in a blender jar alongwith one-fourth cup oil, coriander leaves with stems, salt, cheese and peanut butter and blend till thick and creamy.

Step 3

Use as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.