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1½ cups
Easy
Published 2004
My favorite ají! This is a mild, very cilantro-intensive sauce. I add it to salads, shrimp, and oysters, and use it the traditional way with Patacones and Empanaditas Vallunas. Add as many peppers as you like to take it from mild to hot. Keep it in your fridge for up to ten days; the cilantro starts turning brown afterwards.