Wednesday, May 23, 2012

Cilantro-Pepper Sauce (Aji-li-mojili)

Cilantro-Pepper Sauce (Aji-li-mojili) by Crissybear

A Puerto rican pesto -- this makes a delectable dip for plantain or tortilla chips. Also use it as a marinade or spoon it over grilled fish, chicken, or even steak.

1 small onion -- peeled and quartered
1/4 medium red bell pepper -- cut into 1-inch pieces
2 scallions -- trimmed 1" pieces
1/2 medium red bell pepper -- cut into 1" pieces
1/2 medium green bell pepper -- cut into 1" pieces
3 cloves garlic
1 bunch fresh cilantro -- stems removed
4 culantro leaves -- optional
1/2 teaspoon dried oregano
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar -- (3-5)
1/4 cup water
salt and pepper -- to taste

In a food processor, combine the onions, peppers, scallions, garlic, cilantro, culantro (if using) and oregano. Puree until coarsely chopped. Add the oil, 3 Tbsp of vinegar and the water. Puree until smooth. Season with salt and black pepper. Season with more vinegar, if desired. (To make the sauce in a blender, add all ingredients at once and puree.)

Transfer the mixture to clean glass jar. Refrigerate for up to 3 weeks.

This recipe yields 8 servings.(Serving size: 1/4 cup )
PointsPlus™ Value =

74 Calories; 7g Fat; trace Protein; 3g Carbohydrate; 1g Dietary Fiber

Note: To make spicy/hot: use 6 rocotillo chile peppers, stemmed and seeded in place of 1/4 red bell pepper.

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