Aji sauce originates from South America, particularly Peru and other Andean countries. It's made from a variety of hot chiles called aji amarillo, (fresh out of stock here in Perth) blended with lime juice, garlic, and sometimes coriander/cilantro, offering a spicy and tangy flavor profile. Traditionally used as a condiment for various dishes like ceviche and grilled meats, it has gained popularity worldwide for its unique taste and is just perfect for the bean and kale tacos I made the other night which turned out so well, they are ending up on here too!
This sauce is SO good. I can eat it with a spoon and may have. It makes a decent amount and although I am sure it will last a while in the fridge, it probably won't last long in my fridge, it is too yummy.
Using our own cheese to make it was a bit of fun. If you didn't make the Thermomix Pepper Jack Cheese yet, by all means sub in some other medium soft cheese, but you will be missing out on flavour.
Try this sauce with any or all of the following:
Low Carb Thermomix Chicken Enchiladas
Vegetarian Enchiladas with Black Beans
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Need
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 100 Grams Easy Thermomix mayonnaise Recipe
- 140 Grams Thermomix Pepper Jack Cheese
- 1 jalapeno or other green chilli, seeds in if you want it spicy
- 1 Handful fresh coriander or cilantro
- 3 cloves garlic
- 1-2 limes juice only
- Generous Pinches pink salt flakes BUY
Do
- 1
Place everything into the Thermomix bowl and blend 1 min/speed 10 If you like it smooth, by all means keep going but I kind of like it a little chunky.
- 2
Pour into a sterlised jar and keep in the fridge for up to a month.
