Ajilimójili: Difference between revisions
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| main_ingredient = olive oil, |
| main_ingredient = olive oil, [[garlic]], [[cilantro]] or [[culantro]], hot peppers, pepper, vinegar or citrus |
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== Description == |
== Description == |
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Ajilimójili is a combination of olive oil, [[garlic]], [[cilantro]], [[Chili pepper|chilies]], |
Ajilimójili is a combination of olive oil or butter, [[garlic]], [[cilantro]], [[Chili pepper|chilies]], bell pepper, cumin, [[Cuban oregano]], vinegar, [[sour orange]] chopped or blended, simmered and cooled to serve.<ref>{{cite book | title= Eat Caribbean | last= Burke | first= Virginia | year= 2005 | publisher= Simon & Schuster UK Ltd. | isbn= 0-7432-5948-3 | page= 106 | url=https://books.google.com/books?id=dTljAAAAMAAJ&q=Ajilim%C3%B3jili | access-date = 18 April 2012 }}</ref> A variant, sweet ajilimójili, adds [[honey]] and [[tomato sauce]]. |
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The sauce is one of the essential elements of Puerto Rican cooking. |
The sauce is one of the essential elements of Puerto Rican cooking. |
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Latest revision as of 19:10, 14 July 2024
.jpg) Chicken with ajilimójili, rice, and salsa | |
| Place of origin | Puerto Rico |
|---|---|
| Main ingredients | olive oil, garlic, cilantro or culantro, hot peppers, pepper, vinegar or citrus |
Ajilimójili is a hot or hot and sweet chili sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, pasteles, boiled tuber vegetables and especially grilled meats.
Description
[edit]Ajilimójili is a combination of olive oil or butter, garlic, cilantro, chilies, bell pepper, cumin, Cuban oregano, vinegar, sour orange chopped or blended, simmered and cooled to serve.[1] A variant, sweet ajilimójili, adds honey and tomato sauce.
The sauce is one of the essential elements of Puerto Rican cooking.
See also
[edit]
References
[edit]- ^ Burke, Virginia (2005). Eat Caribbean. Simon & Schuster UK Ltd. p. 106. ISBN 0-7432-5948-3. Retrieved 18 April 2012.
External links
[edit]
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 | This American cuisine–related article is a stub. You can help Wikipedia by expanding it. |