This fabulous recipe combines the piquant flavor of aji
mirasol chiles with citrus and fresh summer herbs. Perfect on grilled halibut,
salmon, prawns or chicken.
Yield: 1 cup
3 oz. aji
mirasol chiles
1 teaspoon salt,
plus additional to taste
3 tablespoons safflower oil
4 tablespoons red onion, minced
4 tablespoons lime juice
2 teaspoons fresh cilantro, chopped
2 teaspoons fresh mint, chopped
2 teaspoons fresh parsley, chopped
Snip stems from chiles, then cut lengthwise, and
remove ribs and seeds.
Cut chiles into 1" pieces, and place in heat-proof bowl.
Pour boiling water over chiles until just covered, and allow to sit 30 minutes.
Strain chiles, reserving liquid, and place in blender with 3/4 cup of the
liquid.
Add 1 tsp. salt, and blend until smooth.
Strain the paste through a sieve, pushing through patiently.
(The flavor and texture will be worth the effort!)
Discard pulp remaining in sieve.
Whisk in the onion and lime, and salt to taste.
Add the chopped fresh cilantro, mint and parsely, and stir.
Allow to sit at least 15 minutes for flavors to meld.
