Aji Sauce

Aji Sauce

1 Review
From: EatingWell Magazine, Spring 2004

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

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 10 scallions, (white part plus ½ inch of green), very finely chopped
  • 2 serrano chiles, or jalapeno peppers, seeded and finely chopped
  • 2 tablespoons chopped cilantro
  • ½ cup distilled white vinegar
  • ¼ cup lime juice
  • ½ teaspoon salt, or to taste


  • Active

  • Ready In

  1. Combine scallions, chiles, cilantro, vinegar, lime juice and salt to taste in a small bowl.
  • Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 2 days.

Nutrition information

  • Serving size: 1 teaspoon
  • Per serving: 3 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 4 mcg folate; 0 mg cholesterol; 0 g sugars; 74 IU vitamin A; 2 mg vitamin C; 5 mg calcium; 0 mg iron; 50 mg sodium; 22 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Per tablespoon = a "free" food

Reviews 1

June 16, 2012
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By: EatingWell User
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
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