Peruvian Ají is a spicy sauce or condiment commonly used in Peruvian cuisine.

incredients

4-5 yellow or orange bell peppers, seeds removed and roughly chopped
1 small red onion, chopped
3 cloves garlic, minced
1-2 hot peppers (like jalapeño or serrano), seeds removed and chopped (adjust to taste for desired spiciness)
1 small bunch of cilantro, stems removed
Juice of 2-3 limes
Salt and pepper to taste
1-2 tablespoons olive oil

recipe

Heat a skillet over medium heat and add the chopped bell peppers. Dry roast them, turning occasionally, until they are slightly charred and softened, about 8-10 minutes. Remove from heat and let them cool slightly.
In a blender or food processor, combine the roasted bell peppers, chopped red onion, minced garlic, hot peppers, cilantro, lime juice, salt, and pepper.
Blend the ingredients until smooth, gradually adding olive oil to achieve your desired consistency. If it's too thick, you can add a little water or more lime juice.
Taste the ají and adjust the seasoning if necessary, adding more salt, pepper, or lime juice according to your preference.
Once you're satisfied with the flavor and consistency, transfer the ají to a glass jar or airtight container for storage.
Ají recipes often include a variety of peppers, herbs, and vegetables, promoting biodiversity in both home gardens and agricultural practices. Supporting biodiversity helps maintain healthy ecosystems, preserve native plant species, and enhance resilience to environmental changes.
This eco-friendly Peruvian ají is perfect for adding a burst of flavour and heat to all kinds of your favourite dishes (starters, main courses, side dishes, etc.).
¡Buen provecho!