Combine chiles, sweet onion, garlic, cilantro, avocado and (optional) green onions in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times.
Add vinegar and lemon and process until mixture is blended but some texture still remains.
If mixture is too thick to process, add a small amount of water to thin.
Transfer to small bowl. Stir in salt, pepper and more vinegar or lemon to taste, if desired. Cover tightly and refrigerate.
Most aji recipes call for jalapeño chiles, which are WAY milder. Habanero chiles are incredibly hot. To dial down the heat, you can use fewer habaneros, all serranos or even swap in some jalapeños.
If you've never handled habanero chiles, then watch out! The heat rating on these bad boys is about 100x higher than a jalapeño. And it's the oil within the chili that can cause so much discomfort. I recommend wearing rubber gloves, using a non-porous cutting surface and even wearing eye protection. It sounds extreme, and it is because this cute little orange pepper packs a wallop.
Here's a helpful video on handling hot chiles:
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Sauce (664g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 273 (56%)|
|Amt Per Serving||% DV|
|Total Fat 30.3g||40 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 955mg||33 %|
|Potassium 2204mg||58 %|
|Total Carbohydrate 56.5g||17 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 36.2g|
|Protein 11.2g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 489
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Personally, I prefer making it this way
"The authentic recipe found all over Peru and in most real Peruvian restaurants." —
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