* Exported from MasterCook *
Raichlens Aji Sauce
Recipe By :Steven Raichlen
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup coarsely chopped seeded jalapeño chiles -- (about 4 large)
1/2 cup coarsely chopped green onions -- (about 2 large)
1/3 cup coarsely chopped sweet onion -- (such as Maui or Vidalia)
1/4 cup coarsely chopped fresh cilantro
2 tablespoons red wine vinegar -- (or more) or fresh lime juice
3/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
Combine jalapeño chiles, green onions, sweet onion, and cilantro in
processor; puree until paste forms, scraping down sides of bowl with
rubber spatula several times. Add 2 tablespoons vinegar and process until
mixture is blended but some texture still remains. Transfer to small bowl.
Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to
taste, if desired.
DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Makes 3/4 cup (12 one-tablespoon servings)
Cuisine:
"Latin American/Hispanic"
Source:
"Bon Appétit, July 2009"
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"3/4 cup"
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Per Serving (excluding unknown items): 5 Calories; trace Fat (6.1%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 119mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 920104 0 26062 0 0 3829 0 0 0
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