Aji is a sauce from South America. It's bright and very flavorful using fresh ingredients. It's kind of like a salsa only not so tomatoe-y. For a change of pace, you can use it any dish where you might use salsa or hot sauce. It's got pretty strong flavor, so just keep that in mind that as it can overpower milder flavors.
Aji Sauce
2 Large Jalapeño Chiles, Chopped Seeded
2 Large Serrano Chiles, Chopped Seeded
4 Scallions, Chopped
1/2 Cup Sweet Onion, Chopped
1/3 Cup Fresh Cilantro, Chopped
1 1/2 Lime Juiced
3/4 Teaspoon Coarse Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
Combine chiles, scallions, onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add lime juice and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more lime juice to taste, if desired.
You can make this up to one day ahead. Cover and refrigerate.
A beerific twist on barbecue sauce that adds zippy tang to any meat dish. I like it on grilled chicken or on my Barbecue Bacon Meatloaf.
A darker beer will produce a richer more flavorful sauce. I used my husband's home brewed nut brown ale. Yum!
Spicy Beer Barbecue Sauce
2 Tablespoons Vegetable Oil
1 Medium Onion, Finely Chopped
1/3 Cup Chopped Celery
1 Tablespoon Minced Garlic
1 Tablespoon Hot Hungarian Paprika
3/4 Teaspoon Cayenne Pepper
3/4 Cup Ketchup
1/2 Cup Beer
1/4 Cup Apple Cider Vinegar
1 Tablespoon Worcestershire Sauce
Over medium heat, warm oil in a medium saucepan over medium heat.
Saute onion and celery until translucent about 5 minutes. Stir in garlic, paprika and cayenne; cook for about 1 minute.
Process in a food process or a blender until smooth and return to pan.
Add ketchup, beer, vinegar and Worcestershire sauce.
Reduce heat to a simmer. Cook for about 30 minutes, until sauce has thickened.
Make ahead and store for up to a week in the refrigerator.
Aioli is a simple sauce made of primarily olive oil and garlic. Both of these add intense flavor that is fresh and light. The addition of sundried tomatoes and hot pepper flakes give this classic recipe an extra boost of flavor that is amazing.
One of the great things about aioli pasta is that it can be made a little ahead of time and tastes great served at room temperature. And it's so quick and easy it can be a delicious last minute addition to any meal.
Spicy Sun-dried Tomato Aioli Pasta
3 Tbsp Olive Oil
2 Tbsp Butter
3 Cloves Garlic Minced
6 Basil Leaves, Minced
10 Sliced Sundried Tomatoes, Juliened
2 Tsp Hot Pepper Flakes
1 Lb Linguine or Fettucini Pasta
While the water for the pasta is heating to a boil prepare the aioli sauce. Cook pasta until al dente according to the box instructions.
Heat the butter and olive oil in a small pan over medium heat.
Add the hot pepper flakes and allow to cook for about a minute to release the oils.
Add garlic and saute for three minutes. You want it softened and translucent. Be careful not to let it brown.
Add the basil and sundried tomatoes. Continue sauteing for 5 minutes.
You can add a little of the pasta water to the aioli for a little looser sauce, if desired.
When the pasta is ready drain and put into a serving bowl. Toss to ensure all pasta is coated.
Serve immediately or at room temperature. Garnish with fresh Parmesan cheese o fresh ground pepper, if desired.
Simple Marinara Sauce
1/2 Cup Extra-Virgin Olive Oil
1 Small Onion, Chopped
2 Cloves Garlic, Chopped
1 Stalk Celery, Chopped
1 Carrot, Chopped
2 (32-Ounce) Cans Crushed Tomatoes
1 16-Ounce Can Tomato Sauce
4 To 6 Basil Leaves
2 Dried Bay Leaves
Sea Salt & Freshly Ground Black Pepper
Unsalted Butter, If Needed
In a large soup pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent.
Add celery and carrot and season with salt and pepper. I use Tony Chachere's Creole seasoning . . . I use it just about everything . . . I love that stuff!
Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low.
Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to balance out the flavor.
Allow sauce to cool enough so that you can stick a finger in it without burning yourself.
Pour half the tomato sauce into a food processor or blender. Process until smooth. Continue with remaining tomato sauce.
You can serve the sauce as it is or if you want to continue cooking with meat then return to pot with meatballs, sausage or whatever and cook until meat is done.
Serve hot with your favorite pasta. Yum!
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