A piquant South American sauce, aji complements almost any dish in which plain hot sauce might be used.

Mariana Velasquez
Source: EatingWell Magazine, Spring 2004
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine scallions, chiles, cilantro, vinegar, lime juice and salt to taste in a small bowl.

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Tips

Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 2 days.

Nutrition Facts

2.8 calories; protein 0.1g; carbohydrates 0.7g; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.2g; fatg; saturated fatg; cholesterolmg; vitamin a iu 74IU 2% DV; vitamin c 2.2mg 4% DV; folate 4.4mcg 1% DV; calcium 5mg 1% DV; iron 0.1mg 1% DV; magnesium 1.6mg 1% DV; potassium 22.2mg 1% DV; sodium 49.6mg 2% DV; thiaminmg.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/17/2012
Zesty & Spicy! I used a regular yellow onion and only used lime juice. Also I added a minced garlic clove. I guess it was more like a chimichurri for me but it tasted great! It was a great contrast to the empanadas I served it with. Fantastic and I will probably use it on grilled skirt steak next time! Pros: easy to make Cons: made several additions/substitutions Read More