- 1 tsp. olive oil
- 1 clove garlic, minced
- 2 tbsp. onions, minced
- 1/2 cup low salt chicken broth (may substitute water or vegetable broth for a vegetarian version)
- 3 Roma tomatoes chopped, or use 3 - 4 canned tomatoes, chopped, if fresh unavailable
- 2 tbsp. tomato sauce
- 2 small Chipotle Moritas, stems and seeds removed, chopped or substitute 1-1/2 tsp. Chipotle flakes.
- Salt and pepper
- In a large, shallow skillet, sauté garlic and onion in olive oil.
- Add rest of ingredients and simmer 10 - 12 minutes or until thickened and most of the liquid has evaporated.
- Season with salt and pepper if desired. Makes 3/4 cup.
The secret to this sauce is to simmer it until it is reduced to a lovely thick consistency. Serve slightly warm with good quality tortilla chips!
If you double this recipe, don't double the chipotles unless you really want it to be HOT!
This salsa can be frozen and reheated as a pizza sauce, quick pasta sauce, or as a sauce to be served with grilled chicken.
Chile Chicken with Walnuts
- 4 cups water
- 2 ½ lbs. chicken parts such as breast, thighs, and legs
- 2 - 4 dried aji amarillo chiles or 2 - 4 teaspoons aji powder
- 4 cloves garlic
- ½ cup chopped onion
- 2 tbsp. walnuts
- ½ cup soda crackers, crushed
- 1 cup evaporated milk
- ¼ tsp. oregano
- 1 tsp. salt or to taste
- 3 tbsp. corn oil
- ¼ tsp. turmeric
- 2 tbsp. grated parmesan cheese
- 1 ½ lb. potatoes, cooked in skin, peeled and sliced lengthwise
- 8 black olives
- 2 hard boiled eggs, peeled and quartered
- Bring the water to a boil in a large pot. Add the chicken pieces, and simmer over moderate heat for 20 minutes.
- Remove the chicken, cool, and tear into strips or threads. Reserve the broth.
- If using Aji pods, remove the stems, and soak the pods in very hot water for 20 minutes or until soft.
- In a food processor or blender, combine the aji, garlic, onion and ¼ cup water and process to a paste. Remove to a bowl.
- In the processor or blender, combine the walnuts, crackers, milk, oregano and salt and blend until smooth.
- Heat the oil in a pan. Add the onion and aji pepper mixture and stir-fry until golden over low heat. Add the turmeric and stir another minute.
- Add 2 cups of the reserved broth, chicken strips, and Parmesan cheese and bring to a boil.
- Add the evaporated milk mixture and cook, stirring constantly over low heat for 5 minutes. It should be smooth and easy to pour. If too thick, add more broth until you have reached the desired consistency.
- To serve, place the potato slices in the middle of a serving platter or individual plates. Pour the chicken with sauce over them. Garnish with black olives and hard boiled eggs. Serves 6-8
Adapted from The Exotic Kitchens of Peru by Copeland Marks The soda crackers in this recipe are used as a thickener for this delightful sauce. Boneless chicken breasts and canned chicken broth can be substituted for the chicken parts and water, just cube the chicken and brown until cooked through, then add the sauce, and thin as required with chicken broth.
Hot Sauce Condiment
- 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
- Heat olive oil in a skillet. Add the onion and garlic and stir fry over low heat for 2 - 3 minutes, until softened. Cool.
- Transfer the onion mixture to a blender or food processor and add all the remaining ingredients. Process until smooth.
- 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.
Aji Amarillo-Pineapple Mojo
- 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
- Soak the aji Amarillo in very warm water to cover for ½ - ¾ of an hour.
- Drain the chiles, discard seeds and stem and chop finely.
- Combine the chiles with the pineapple, onion, bell pepper, scallions, cilantro and pineapple juice.
- 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.
Hula Girl Cheese Bread Spread
- 1/2 Cup Mayonnaise
- 1 1/2 Tsp Hula Girl Chipotle Habanero Sauce
- 2 Tbsp Grated Onion
- 1 Cup Shredded Cheese
- 1 Tsp Finely Chopped Parsley or Cilantro
- French Bread Slices or Steamed Cauliflower Head
- Mix ingredients together, spread on bread slices.
Broil or bake until golden. Can be spread on cauliflower and baked until melted and golden.