Aji Sauce

I’m a big fan when it comes to sauces. As a matter of fact my wife said to me the other day that we need another refrigerator for all of our sauces. I’m game for that. She’s right though. I do have a lot of sauces. I have a whole side door full of Asian sauces, more for Caribbean style sauces, then sauces scattered throughout, whether they be different types of mustard, ketchup, or bbq sauce. I make a lot of sauces as well. I prefer my salsas over any store bought, and love exploring with different hot sauces.

Recently, there is one sauce that came to mind when I wanted something bright in flavor, and a sauce that I could utilize some ingredients from my garden. That’s where aji comes in. Scroll down for more photos.

Aji Sauce on top of eggs


  • 3 roma tomatoes, seeded, diced
  • 4 whole green onions, trimmed, chopped
  • 1/2 cup of fresh cilantro, chopped
  • 1/2 cup of flat leaf Italian parsley, chopped
  • 3 cloves of garlic, chopped
  • 1 habanero pepper, seeded, chopped
  • 1 lime, juiced
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 tsp sugar
  • 2 tbsp white vinegar

Begin by adding the green onions, sugar, garlic, half of the cilantro, half of the parsley, half of the tomatoes, salt, pepper, vinegar, and habanero to a food processor. Pulse until everything is finely blended.

How to make Aji Sauce

To a mixing bowl, add the tomatoes, the remaining parsley and cilantro, and juice of the lime. Pour in the mixture from the food processor, and stir well to combine everything.

Aji Sauce Recipe

What you end up with is what is called aji. It is much like a sofrito and can be used in so many dishes. Smell it, then taste it, and you will see. The possibilities are endless. Soups, rice, stews, heck, even a salad. It’s fresh, it’s bright, and it is nothing short of being amazing. Give this one shot. It will store for a few weeks in the fridge, but I am not guessing it will last that long. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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