This sauce is ubiquitous in Peruvian cuisine and is used in many recipes, both for flavor and color, and as a condiment. In Peru, dried and fresh ají amarillo chilies can be easily found in markets and shops throughout the country, and premade paste is also common. This recipe uses roasted orange bell peppers and fresh habanero, which are both more commonly available in North America and make an excellent flavorful substitute.

 Ingredients

• 1 pound (about 3 whole peppers) fresh orange bell peppers, halved and seeded
• 1 small habanero pepper, seeded and deveined
• 2 key limes, juiced
• 2 cloves garlic, chopped
• 2 tablespoons olive oil
• Salt to taste

Procedure

1. Place bell peppers face down on a lightly greased baking sheet and broil on high (about 450°F) in the oven until the pepper skins are black and blistered, about 10-15 minutes. Remove from oven and carefully transfer the roasted peppers to an air tight container. Allow the peppers to rest for about 10 minutes then remove the skin from the peppers.
2. Transfer roasted and peeled bell peppers, habanero,  key lime juice, garlic, and olive oil to a high-speed blender and purée until smooth.  Salt to taste.

Purslane Chimichurri

Ingredients

• 1 cup purslane leaves
• 1 cup parsley leaves
• 1 teaspoon dried oregano
• 2 large cloves garlic, chopped coarsely
• 1/4 teaspoon salt
• 1/2 teaspoon hot pepper flakes
• 1/2 cup olive oil
• 2 tablespoons lemon juice

Preparation

1. Combine all ingredients in a blender or food processor and process until smooth.

This Peruvian-inspired hot pepper sauce, or ají, is a great way to add some tangy heat to your meals.  Ajíes are commonly used as a tabletop condiment, but they also make a nice spicy base for sautes and stir fries.  As a commenter below pointed out, aji is actually the word for a species of chili pepper, but we found the term to be used pretty interchangeably for any pepper-based spicy table condiment in Peru and Ecuador.

We made this ají with seasonal peppers, including serranos, hinkelhatz, and sweet Ringos, from Johnson’s Backyard Garden in Austin, TX.  We seeded about half of the hot peppers, but feel free to seed more if you don’t like a lot of heat, or less if you like more!

JBG Ají

Ingredients

• 6 ounces mixed hot peppers, topped and (optionally) seeded
• 1 large Ringo pepper, chopped (or half of a yellow bell pepper) and seeded
• 2 medium cloves garlic
• 1/4 cup key lime juice
• Salt to taste

Preparation

1. Combine peppers, garlic, and lime juice in a food processor or blender and process until thoroughly chopped.
2. Season to taste, but be careful because those tastes will be hot!

Store in a glass container for up to 2 weeks in the refrigerator (though you’ll probably use it up before then).

Red Wine Reduction Sauce

This sauce is typically served with meat, but it makes a great gravy-like sauce any savory dish. It makes about 1/3 a cup of thick sauce.

Ingredients

• 1 tablespoon olive oil
• 1/2 white onion, minced
• 2 cloves garlic
• 2 medium carrots
• 1 medium leek
• 1 sprig rosemary
• 2 cups vegetable stock
• 1 cup dry red wine
• 2 tablespoons tomato paste

 Preparation

1. Heat olive oil in a large stock pot over medium heat. Add onion, garlic, carrots, and leeks and saute until fragrant, about 2 minutes.
2. Add rosemary, broth, wine, and tomato paste to the sauteed vegetables. Combine and bring to a rolling boil.
3. Cook until reduced by half, about 45 minutes. Drain the vegetables and return the sauce to a pan.
4. Bring the sauce back to a boil and allow to continue to reduce until the sauce reaches the desired consistency, about 30 minutes.

pickled jalapenios

Ingredients

• 1 cup white vinegar
• 1 tablespoon brown sugar
• 1 1/3 cups water
• 1 pint jalapeno peppers, washed and punctured with a fork

 Preparation

1. Sterilize one half-pint mason jar, a new lid, and a canning ring.
2. In a non-reactive pan bring vinegar, sugar, and water to a boil.
3. Once the liquid has started to boil place the peppers in the brine and continue to simmer over medium heat string occasionally. Simmer for about three minutes then remove from heat.
4. Carefully remove the sterilized jars from the hot water. Pack the sterilized peppers into the jars and fill with brining liquid.
5. Wipe the rims of the jars, affix the lid, and screw the canning ring in place.
6. Submerge the jar in a hot water bath and process for 10 minutes under boiling water.
7. Carefully remove from the hot water bath and allow to cool before storing in a cupboard.  Store for at least 2 weeks.  Refrigerate after opening.

Muhammara is a delectable dip, typically made with roasted aleppo peppers, walnuts, and lemon juice. Being in Texas, however, we mixed things up a bit and used sweet Carmen peppers (from Johnson’s Backyard Garden), pecans, and key lime juice.  The result is amazing!  Note that this recipe calls for pomegranate molasses, which really are a key ingredient.  Look for them at your local Mediterranean grocer (such as Phoenicia in Austin) or in the international food aisle of your grocery store.  You could also use reduced balsamic vinegar as a substitute.  If you can’t find Carmen peppers, use 2 to 3 large red bell peppers in their place.

Texan Muhammara

Ingredients

• 5 Carmen peppers
• Cooking spray
• 1 cup pecans
• 2 medium cloves garlic
• 1 tablespoon harissa or 1 teaspoon hot pepper powder
• 2 tablespoons olive oil
• 2 tablespoons pomegranate molasses
• 1/4 cup fresh key lime juice (about 6 key limes)
• Salt to taste

Preparation

1.  Place the peppers on a baking sheet and coat lightly with cooking spray.  Broil on high, turning peppers occasionally, until the skins are blistered and blackened evenly.  Place the blackened peppers in a large bowl, cover, and let them steam themselves for about 5 minutes.  Remove the stems, seeds, and skins from all the peppers.
2. In a large pan, lightly toast the pecans.  Don’t burn them, but get a nice even toast so that the pecans become slightly fragrant.
3. Place skinned peppers, toasted pecans, garlic, harissa, olive oil, pomegranate molasses, and lime juice in a blender or food processor and process until smooth. Salt to taste.  Serve with pita, crackers, sliced cucumbers, or use as a sandwich spread!

Baba Ganoush is kind of like hummus, but made with eggplant instead of chickpeas.  This recipe includes broiling the eggplant and using chipotle powder to give it a nice smoky flavor.  Baba ganoush is great as a dip or as a healthy alternative to mayonnaise on sandwiches.  Give it a try!

Smoky Baba Ganoush

Ingredients

• 2 1/2 pounds purple eggplant, stemmed and halved
• Cooking spray
• 1/2 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon chipotle powder
• 3-4 cloves garlic, roughly chopped
• 1 teaspoon salt
• Black pepper
• 1/2 cup fresh parsley, chopped

Preparation

1. Lightly coat a large baking sheet with cooking spray.  Place the eggplant halves cut-side-down on the sheet and broil on high until the skins are evenly charred.  This should take about 10 to 15 minutes.
2. Bake the eggplant, still cut-side-down, at 375 degrees Fahrenheit for about 20 minutes.  The  eggplant flesh should be extremely soft at this point.
3. Scoop the flesh of the eggplant out from the skins.  Transfer to a large blender or food processor.  Add the tahini, olive oil, lemon juice, chipotle powder, garlic, salt and several twists of black pepper from a mill.  Process until completely smooth.
4. Transfer the puree to a large bowl and mix in the parsley.  Season with additional salt if necessary.  Let cool to room temperature or chill slightly in the refrigerator before serving.

Special thanks to our friend Rob for this recipe idea.

Roasted Tomato Aji (Photo by Gabriel Hasser)

Ingredients

• 1 pound of ripe red tomatoes, wedged
• 1 white onion, halved
• 2 fresh jalapenos, seeded and halved
• 2 tablespoons olive oil
• Salt to taste

Preparation

1. Place tomato wedges, onion halves, and jalapenos on a greased baking sheet. Broil in the oven at 450 degrees Fahrenheit for 10 minutes or until tomatoes are slightly blackened.
2. Place broiled vegetables, olive oil, and salt to taste in a blender and liquefy.
3. Serve with favorite entrees or appetizers to add heat and flavor.

James adds the finishing touches to our Garden Marinara.

Ingredients

• 4 pounds fresh ripe tomatoes
• 3-4 large ringo or sweet bell peppers
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 8 ounces white button mushrooms, sliced
• 1 medium jalapeno, minced
• 1 tablespoon oregano
• 1/2 cup fresh basil, chopped
• Olive oil spray
• Salt and sugar to taste

Preparation

1. Remove the tomato cores, place the tomatoes in a large pot, cover with water, and bring to a boil. Once the water comes to a boil drain the tomatoes in a large colander and spray with cold water.  remove the skins and set aside.
2. While the tomatoes are coming to a boil, place the peppers in a medium baking dish coated liberally with olive oil. Place in an oven and bake at 400 degrees Fahrenheit until the skins are browned, about 10 minutes. Transfer hot peppers to an airtight container and allow to steam for about 15 minutes. Remove skins, stems, and seeds then dice and set aside.
3. In a large sauce pot, heat olive oil and saute onion and garlic at a low heat, stirring occasionally, until caramelization begins, about 10 minutes.
4. Add mushrooms to the saute and continue cooking until all of the liquid from the mushrooms is expressed, about five minutes.
5. Add skinned tomatoes, minced roasted peppers, jalapeno, and oregano to the saute. Combine with a wooden spoon and break up the tomatoes.
6. Lower heat to a simmer and season sauce with salt and sugar to taste. Continue to simmer over low heat until the sauce has reduced by about 2 cups, or about an hour.
7. Add chopped basil and remove from heat.

We prepared this pesto the baked it in the oven on sourdough toast topped with fresh grated Seco cheese from Dos Lunas and ground black pepper. Divine!

Green Tomato Pesto on toast with melted cheese.

Ingredients

• 2 medium green tomatoes, quartered
• 1/2 cup fresh basil, packed
• 1 clove of garlic
• 1/2 sweet onion
• 2 tablespoons olive oil
• Salt to taste

Preparation

1. Combine tomatoes, basil, garlic, onion, and olive oil in a blender and puree on high until smooth.
2. Season with salt to taste.