While I have to admit that I’ve never dined anywhere in Columbia, our friends in the know shared this recipe with us several years ago to enjoy with this Columbian Marinated Flank.
This tasty Aji Sauce is supposedly a kissing cousin of the delicious Brazilian Chimichurri sauce, another favorite of ours, though we’ve come to appreciate the sharp spiciness of this Aji recipe even more.
If you’re handy with some simple knife work, this one can be together in under five minutes; we’ve eaten it with just about every protein imaginable, but it seems to shine with beef, pork, and firm, white-fleshed fish. And as always, if you want a bit more heat, pile on the peppers…
4 large jalapenos, stemmed, seeded, and roughly chopped
3 large green onions, roughly chopped
1/2 sweet onion, roughly chopped
1/2 cup cilantro, roughly chopped
2 tbsp red wine vinegar
1 tbsp lime juice, fresh preferred
3/4 tsp kosher salt
1/2 tsp fresh ground pepper
Throw the jalapenos, green onions, sweet onion, and cilantro into your trusty food processor and puree until a coarse paste forms. Add the vinegar and pulse again.
Now pour/scrape into a small bowl, and stir in the lime juice, salt, and pepper, adjust with more of each to suit your palate.
Throw in the fridge, covered, until ready to use; best made close to your meal.
Enjoy.
[…] rubbed pork tenderloin and a spicy pepita jalapeño cauliflower rice; I made a batch of this Columbian Aji Sauce to have a red and green (thank you New Mexico) effect for the sauces – it’s was […]