Chilli of the Valley - Recipes page.


Here we're going to list some recipes we love. Where taken from 3rd parties, they are credited, but we love so much we just have to share!


This is a work in progress, and will continue to be updated, so please, if you have any recipes of your own you'd like to share, please do get in touch

Aji Picante

By ChilliOTV, Oct 14 2013 01:39PM

Aji Picante

(From Vegetarian Cookery School -

This hot sauce is traditionally made with Aji chillies which grow in South America. It can be made just as well with habanero chillies but bear in mind that they are VERY hot! Just use one if you prefer milder flavours, or use a milder chilli altogether if you prefer. Aji is usually made from raw chillies but roasting them gives a beautiful flavour and softens the heat. You can keep this sauce in the fridge for up to a week and it also freezes well. It is great served as a dip or added to chillies, roasted vegetables or rice dishes.

Dietary: HOT! Vegan and wheat free


1-3 red habanero chillies (to taste!)

4 garlic cloves-in their skins

10 cherry tomatoes

1 tbsp oil

2 chopped spring onions

2 tbsp wine, sherry or cider vinegar

Juice and zest of a lime

1 tbsp brown sugar

Water as needed

Salt and pepper


Preheat the oven to gas mark 6/200c

Carefully remove the stalk and seeds from the chillies.

Place the chillies and garlic on a baking tray and roast for 10-15 minutes, then add the tomatoes and roast for a further 10 minutes so that the tomatoes burst.

Remove the vegetables from the oven and allow to cool slightly. Squeeze the garlic out of its skin.

Place the chilli, garlic and the tomatoes in a blender and whizz until very smooth.

Add the spring onions and the rest of the ingredients (and about 2 tbsp of water).

Whizz until it is fairly smooth-you can make the sauce really smooth or chunky depending on your taste. If you prefer, you can make this in a pestle and mortar.

Taste and add more water, salt, sugar, vinegar or lime to taste.


You can make a green version of this sauce by using green chillies and omitting the tomatoes-add extra coriander for colour.

You can also add roasted peppers-green or red-to add body and flavour to the sauce.

Add a comment
* Required
RSS Feed

Web feed

© Copyright 2013-2018 Chilli of the Valley. Permission required for use, duplication and reproduction. All Rights Reserved.