Ajilimojili

Name: Ajilimojili
Yield: Makes 300 ml
Cuisine: Puerto Rican
Ingredients: 3 hot red chillies (preferably serrano), deseeded and chopped; 3 hot red chillies (preferably serrano), deseeded and chopped; salt; 4 garlic cloves; 4 black peppercorns; 2 red peppers, halved, deseeded and roughly chopped; juice of 4 limes; 100 ml olive oil; 3 tablespoons chopped coriander

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

A hot garlic, pepper and chilli sauce from Puerto Rico. Excellent served with roast pork or used as a marinade for meat and fish.

Ingredients

3 hot red chillies (preferably serrano), deseeded and chopped
2 red peppers, halved, deseeded and roughly chopped
4

Americas
Sauce
Garnish
Puerto Rico
Vegan
Gluten-free
Caribbean

Method

Put the chillies and red peppers in a mortar (or blender) with the peppercorns, garlic and some salt and pound (or blitz) to a paste.
Add the lime juice and oil and work (or blitz) to a purée. The finished sauce will keep for up to 1 week in a sealed container in the fridge.