[CH] Using Up All The Aji's
RisaG (radiorlg@home.com)
Fri, 19 Oct 2001 18:49:06 -0400
As of last week, the whole garden has been pulled down. With it, I pulled
many green aji amarillo chiles. They are all ripening on the counter now and
I needed to do something with them. So I used 12 of them and made a sauce.
This is the recipe:
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Aji & Garlic Sauce
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RisaG
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12 Aji Amarillo chiles, seeded
3 cloves garlic, sliced
1/2 cup rice vinegar
1/2 tsp salt
1/2 tsp honey
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In small nonreactive saucepan, boil the chiles and garlic in the vinegar. Do
this until they are tender, around 5 minutes. Place in a blender with the
salt and sugar and puree well. Run through a sieve to remove any seeds, if
necessary.
Dilute this paste with more vinegar until it is a thick consistency, like
cream. Pour into a nonreactive saucepan. Bring to a boil and then pour the
hot mixture into sterilized jars or bottles to within 1/2" of the rim and
run a knife around the inside to release any air bubbles. Wipe the rim clean
and seal with a scalded top. Store in the refrigerator once opened.
Makes a cup or so of sauce.
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I let my sauces sit for a few days, sometimes a few weeks, before opening. I
find it makes them hotter. It sure helped when I made my homemade "tabasco"
sauce. I find it a lot hotter than the real thing.
RisaG
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