From Natalia Vallejo's kitchen · Independent / San Juan, San Juan
blend · hot sauce
NATIONAL AWARD WINNERAjilimójili
From an award-winning kitchen
Ratio
OLIVE OIL 120LIME JUICE 60VINEGAR 30
Ingredients
- GARLIC40 g
- AJI DULCE90 g
- CILANTRO20 g
- OLIVE OIL120 ml
- LIME JUICE60 ml
- VINEGAR30 ml
- SALT6 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Puerto Rican chef awarded James Beard Best Chef: South 2023. Work highlights island produce and published Puerto Rican technique.
Originally published as Ajilimójili.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Puerto Rican garlic-pepper sauce classic (published as “Ajilimójili”). Full citation lives in Provenance.