Ajilimójili: one sauce to rule them all
Churrascos, hake… not even The tortilla! Nothing escapes the ajilimójili, a chamaeleonic, unstoppable sauce that just tastes delicious with everything. The first thing that strikes us is, undoubtedly, its peculiar name. Then we notice the simple everyday ingredients it’s made of, which makes this recipe even more tempting to try.
If anything, it could take us some time to roast the peppers, but we can just buy them already cooked —there’s no need to worry about that. The ajilimójili comes from Jaén, Andalusia, and it’s one of those sauces that go perfectly with most dishes, especially if we want to add new nuances of taste and colour to our culinary experience —and, why not, to our life as well. From now on, I’m afraid you won’t be able to stop saying “ajilimójili” (sorry about that!). Just try not to say it too many times, in case you conjure up something weird.
½ kg potatoes
2 roast peppers (not too big if possible)
2 garlic cloves
½ teaspoon ground cumin
1 teaspoon salt
1 dash vinegar
½ cup olive oil (to taste)
This recipe’s a piece of cake, especially if you buy the peppers already roasted. Peel and chop the potatoes, and boil them in a saucepan. When they are ready, take them out of the water and leave them to dry.
Then throw all the ingredients in a mixer. I’d suggest you make sure the peppers don’t have any seeds left. This recipe also works with piquillo peppers. Moreover, they say that, if we remove the germ from the garlic, it will repeat on us less. It could be just a matter of suggestion, but it really works for some people!
The amount of olive oil needed really depends on our taste. Pour a good dash of oil and try it, adding more gradually until you like the taste and texture of the mix. Actually, all ingredients —I mean, all except the potatoes— can be adapted to our own liking, even the peppers: if you’d prefer a more intense colour, simply add more.
Now we only have to let it cool down and settle in the fridge. It’s a wonderful companion for the Spanish tortilla, and also for dishes containing fish.
