I grow a lot of Peruvian ají chiles in my garden every year, and I
always put aside a large bag of them to take to Miguel, our computer
wizard friend from Peru. On my second or third trip to Miguel's (it was
a bumper harvest of chiles), he was having a late lunch with this ají
sauce over his rice.
Ingredients
1/2 cup olive oil
4 or more fresh ají chiles, seeds and stems removed, minced, or
substitute jalapeños
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice
Instructions
Heat the oil in a small skillet, and when it's hot, add the chiles and
the garlic, lower the heat, and stir constantly to avoid burning the
garlic. Add the remaining ingredients and stir. Simmer for ten minutes
and then serve warm over rice or pasta.
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