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Hot Sauce Condiment

May 04, 2017

  • 2 tsp. olive oil
  • 1 large onion chopped
  • 2 cloves garlic, sliced
  • 3 teaspoons dried aji amarillo chile powder
  • 8 sprigs fresh cilantro, ends trimmed and chopped
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 6 soda crackers
  • 1 tsp. distilled white or cider vinegar
  • Directions:

    1. Heat olive oil in a skillet. Add the onion and garlic and stir fry over low heat for 2 - 3 minutes, until softened. Cool.
    2. Transfer the onion mixture to a blender or food processor and add all the remaining ingredients. Process until smooth.
    3. Serve at room temperature. Can be refrigerated for 2 days only. Makes about 1 cup.

    Adapted from The Exotic Kitchens of Peru by Copeland Marks, this is a delicious sauce that would go well with any meat or fish, or it can be drizzled on a tortilla wrap filled with avocado, tomatoes and cheese.


    Heat Chart