Garlic Pepper Sauce Recipe

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Latin American Paleo Cooking Over 80 Traditional Recipes Made Grain and Gluten FreeThis 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
  1. 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.

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