Ajilimojili is a traditional Puerto Rican sauce made with garlic, lemon juice, and olive oil. It is used as a table condiment for everything, especially the traditional holiday roasted leg of pork. Of course, when I sit at the Puerto Rican holiday table, I want nothing to do with the pork. Thankfully, ajilimojili elevates any meat-free side dishes (like salad, plantains, and arroz con gandules) to much more celebratory good eats.
My mom's recipe is spectacular, and for hers she uses these really tiny sweet peppers called "ajies dulces", which are readily available in Puerto Rican grocery stores (or in her backyard garden). I have searched for them here in the continental US, with no success. But, the light bulb went off on my last trip to PR, when I studied the peppers closely and decided they reminded me of pepperoncini peppers! I promptly made a batch of the sauce upon my return, and it is quickly becoming a fridge staple.
And yes, I can say "ajilimojili" ten times really fast.
Salsa Ajilimojili
3 garlic cloves, peeled
1 tablespoon sliced pepperoncini peppers, chopped and drained
1 teaspoon salt
1 teaspoon ground black pepper
the juice of 1 lemon
1/4 cup extra virgin olive oil
Put all ingredients in a blender. Grid until desired consistency (I like to pulse it so I can get it somewhat smooth, but with a few garlic chunks left).
