Ají De Chile - Peruvian

1. 1

   Roast jalapenos in cast iron pan. Peel and seed. Roast chile de arbol. You can save /roast seeds or you can throw away if you don't want it too spicy. Slice the peppers into strips and place into blender.

2. 2

   Heat oil in saute pan under medium heat. Saute onions until translucent. Add garlic and saute for a short time. Do not allow the garlic to over cook, just sizzle.

3. 3

   Add onion/garlic mixture to the blender and blend to mix and chop ingredients. Add salt to ingredients in blender.

4. 4

   Add half of the chopped cilantro (TIP: the stems are the best part!) to the blender with 1-2 tablespoons of water. Slowly blend cilantro into the pepper mixture. As the mixture becomes a paste, add more cilantro and 1-2 tablespoons more water only if needed. Do not over dilute.

5. 5

   When mixture is almost to a paste, test flavor and add salt as needed. Do not over salt!

6. 6

   Spoon mixture out of blender container, into small bowl. Add olive oil and juice from lemon and stir. Flavor improves over night.

* Per serving · 4 servings · Values may vary.

No additional tips available.