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Aji Amarillo-Pineapple Mojo

May 03, 2017

  • 4 dried aji amarillo pods
  • 1 ripe pineapple, peeled and finely diced
  • 1 medium-sized red onion, finely diced
  • 1 yellow or red bell pepper, finely diced
  • ½ cup finely sliced scallions, green part only
  • ½ cup chopped cilantro
  • ¼ cup pineapple juice
  • Salt and freshly ground black pepper
  • Directions:

    1. Soak the aji Amarillo in very warm water to cover for ½ - ¾ of an hour.
    2. Drain the chiles, discard seeds and stem and chop finely.
    3. Combine the chiles with the pineapple, onion, bell pepper, scallions, cilantro and pineapple juice.
    4. Add salt and pepper to taste. Cover and refrigerate for up to 3 days.

    From Latin Flavours on the Grill by Douglas Rodriguez. This salsa is terrific served on the side, or spooned over grilled pork, chicken, or fish.

     




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    2230 reviews
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    Great Sauce

    Nice heat that builds the more you eat! Great flavor profile and not just vinegar and chillies. Will def buy again

    What a salty sauce.

    Great kick but the salt comes fasty and cover everything.
    Worst sauce from Iguana i tried.

    Great garlic sauce

    This is a great garlic hot sauce. The heat is low but the garlic and basil pack a lot of flavour. Texture is medium in nature, which always the sauce to remain in place rather then to run down whatever it's applied to.

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