Aji Sauce

• 1/2 cup coarsely chopped seeded jalapeno chiles (about 4 large)
• 1/2 cup coarsely chopped green onions (about 2 large)
• 1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia)
• 1/4 cup coarsely chopped fresh cilantro
• 2 tablespoons (or more) red wine vinegar or fresh lime juice
• 3/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Combine jalapeno chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD:
2. Cover and refrigerate.

jalapeno chiles, green onions, sweet onion, fresh cilantro, red wine vinegar, coarse kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/aji-sauce-353812 (may not work)