South American Aji Sauce
1 cup of beer - for the cook
1/2 cup jalapenos, seeded, coarsely chopped
1/2 cup green onions, coarsely chopped
1/4 cup sweet onions, coarsely chopped
1/4 cup coarsely chopped cilantro
1 (or more) Tablespoons red wine vinegar
1 (or more) Tablespoons lime juice
Combine jalapenos, both onions and cilantro in a food processor. Puree until paste forms.
Add 1 Tablespoon each of lime juice and red wine vinegar and process until well blended. Transfer to a bowl and stir in more lime/vinegar to balance taste. Season with salt and pepper. Serve with Stout marinated pork tenderloin or flank steak.
Aji (Ah-he) Sauce is a spicy Peruvian Sauce, typically made with the Aji Pepper, and served as a condiment. It is sometimes made with tomatoes as well.
Pairs Well With
Recipe Adapted from one found on the web
For the Cooking with Beer Cooking Class - 112
If you love Argentine style meats and Peruvian or Colombian Sauces you will fall in love with this recipe. It's got a spicy bite and so full of fresh flavors.
While living onboard our boat in the BVI's this sauce was on the menu almost every week, served over flank steak or a pork tenderloin, both of which are a great vehicle for this wonderful sauce.
It was always one of the most requested recipes on the boat.