This sauce with a funny name (pronounced: ah-hee-lee-MOH-hee-lee) packs a lot of sweet, garlic-forward flavor and is a delightful accompaniment to grilled or roasted meats or with many of the various fritters in the “¡Comida de Fiesta!” chapter.
- Yield: 1 ¼ cups (285 ml)
- 1 tbsp (10 g) peeled and minced garlic
- 3 tbsp (3 g) finely chopped culantro (may substitute cilantro)
- 6 ajíes dulces, or 1 small red bell pepper, stemmed, seeded and minced
- ½ tsp freshly ground black pepper
- 1 tsp (6 g) fine Himalayan salt
- ½ cup (120 ml) extra-virgin olive oil
- 1 tbsp (15 ml) coconut vinegar
- 1 tbsp (15 ml) freshly squeezed lime juice
How to Make It
- In a bowl, combine all the ingredients and whisk well. Or place everything in a food processor or blender and puree into a smooth sauce. Cover and place in the refrigerator for 30 to 60 minutes to allow the flavors to combine before serving. Serve as a sauce for Tostones or use it as a marinade or cooking sauce for a variety of meats or seafood.