Puerto Rican Style Ají Dulce Sauce Ajilimójili Food

BOILED YUCA (YUCA HERVIDA)

Boiled Yuca (Yuca Hervida) image

Provided by Maricel Presilla

Categories Side Christmas Low Fat Vegetarian Root Vegetable Healthy Vegan Yuca Boil Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 2

Ingredients

3 pounds fresh yuca, peeled and cut into 3-inch sections (about 2 pounds trimmed weight), or 2 pounds frozen yuca
1 tablespoon salt

Steps:

Place the yuca, 3 quarts water, and salt in a 4-quart saucepan and bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until either fork-tender (Paraguayan style), about 25 minutes, or very tender (Cuban style), 30 to 40 minutes. Drain, quickly removing the spindles, and serve at once; or keep warm in the cooking water over very low heat until ready to serve. Douse with a table sauce if you wish, and serve piping hot.

PUERTO RICAN-STYLE AJí DULCE SAUCE (AJILIMóJILI)

Puerto Rican-Style Ají Dulce Sauce (Ajilimójili) image

Provided by Maricel Presilla

Categories Sauce Garlic Pepper Hot Pepper Chile Pepper

Yield Makes about 2 1/4 cups

Number Of Ingredients 11

Ingredients

12 Caribbean sweet peppers (ajíes dulces)
1 cubanelle pepper, seeded and coarsely chopped
1/2 Scotch Bonnet or habanero chile, seeded
7 garlic cloves, peeled
1 small yellow onion (about 5 ounces), coarsely chopped (about 1 cup)
1 cup extra-virgin olive oil
1/3 cup distilled white vinegar
1 bunch cilantro, leaves stripped from stems (about 2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin

Steps:

Combine all the ingredients in a food processor or blender and process to a coarse emerald-green sauce. The sauce will keep in the refrigerator, tightly covered, for 2 to 3 days.

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