Aji Amarillo-Pineapple Mojo czyli rewelacyjny sos do ryby i grillowanych mięs

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

  • 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 cilantro¼ cup pineapple juice
  •  Salt and freshly ground black pepper
  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.
  5. Cover and refrigerate for up to 3 days.


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