© 2019 Aji Gourmet Products Ltd.

ENTRÉE RECIPES 

Aji Ground Meat - For tacos, salads, or pasta

Prep:   5 minutes.

Cooking Time:   20-30 minutes.

Servings:   6-8.

Ingredients:

-1 bottle of Ají Pasta Sauce

-½ to 1 bottle of Ají Original Mild Chunky Chili Sauce or any of the Aji Chili Sauces

-4 lbs of ground beef 

-Mixed vegetables

-Water or broth

-Salt 

Instructions:

 

-Combine ground beef with Ají Pasta Sauce and Ají Chunky Chili Sauce to taste.

-Cook on ¾ heat, stirring occasionally until the meat is cooked. Add water or broth as needed.

-Drain the grease.

-Add mixed vegetables and stir.

-Add salt to taste, and stir.

Aji Vegetarian Chili

Prep:   45 minutes.

Cooking Time:   2-3 hours.

Servings:   6-8.

Ingredients:

-1 jar Aji Original Mild or Medium Hot Chunky Chili Sauce

-1 jar Aji Pasta Sauce

-4 cups kidney beans (soaked and rinsed)

-4 cups chick peas ( soaked and rinsed)

-2 cups black beans (soaked and rinsed)

-1 large can diced tomatoes

-1 large can crushed tomatoes

-2 cups water

Instructions:

-Mix all ingredients together in large, non-stick pot or crock pot.

-Let simmer for at least 2 hours.

-Serve with diced tomatoes, shredded cheddar cheese, and a dollop of sour cream

 

Aji Pizza

Prep:   

Cooking Time:   

Servings:   

Ingredients:

-1 jar of Aji Marinara Sauce 

-Home-made or store-bought pizza dough 

-Toppings of your choice

Instructions:

 

-Spread Aji Pasta Sauce over your  pizza dough once it has been rolled out.  

-Top with your favorite toppings and bake!

 

Aji Fish Fillet

Prep:   35 minutes.

Cooking Time:   5-10 minutes.

Servings:   1.

Ingredients:

-1/2 cup of Aji Original Mild, Medium Hot, or Honey Garlic Chunky Chili Sauce

-6-8 oz. fish fillet

-1 tbsp. of olive oil

-1 dash of salt

-1/2 cup water

Instructions:

-Marinade the fillet for 30 minutes with Aji, ensuring the fillet is fully covered.

-Add water, salt, and oil into a non-stick, cast iron, or stainless steel pan.

-Bring to a boil and add the fillet.

-Cook the fillet for 5-10 minutes until the fish flakes easily with a fork.

Aji Black Bean Salad

Prep:   20 minutes.

Cooking Time:   5 minutes.

Servings:   2-3.

Ingredients:

-¼ cup Aji Medium Hot Chunky Chili Sauce (or to taste)

-1 can black beans (rinsed and drained)

-4 Roma or Italian plum tomatoes, diced

-2 cloves of garlic, crushed

-¼ cup chopped cilantro

-¼ cup snipped green onion

-½ cup chopped sweet red pepper

Instructions:

-Gently toss all ingredients together and serve on its own or as a side. 


Aji Slow Cooker Cranberry Pulled Pork Roast  

Prep:   30 minutes.

Cooking Time:   5-8 hours.

Servings:   6-8.

Ingredients:

-2 jars Aji Medium Hot Chunky Chili Sauce

-1 jar Aji Pasta Sauce

-1 6 lb bone-in pork butt 

-1 (14 oz.) can of jellied or whole cranberry sauce

-2 cups water, vegetable stock or meat stock

-1/2 teaspoon salt

-1/2 teaspoon pepper

Instructions:

-Place pork in slow cooker.

-Add the Aji Medium Hot Chunky Chili Sauce, Aji Pasta Sauce, and cranberry sauce to the slow cooker.

-Add water or stock until pork is fully covered.

-Cook on low for 5 to 8 hours, or until pork is tender and falling apart. 

Substitutes:

Chicken or Turkey

Aji Zucchini Bisque

Prep:   30 minutes.

Cooking Time:   2-4 hours.

Servings:   4-6.

Ingredients:

-3 to 5 large zucchini, shredded

-3 medium to large carrots, shredded

-1 jar Aji Original Mild Chunky Chili Sauce

-3 cups water

-3 cups vegetable or chicken stock

-1/2 cup butter

-1 tbsp brown sugar

-1 tbsp dried (or 2 tbsp fresh) marjoram

-1 - 2 tsp curry powder

-1/3 cup flour (add water to form watery paste)

-salt and pepper 

-2 cup whipping cream

Instructions:

-In a large stock pot, put all ingredients together except the cream.

-Bring to a slow boil.

-Once it's boiling, turn down to low; let simmer on low for 2-3 hours.

-After simmering, puree all of the ingredients.

-Add flour paste.

-Stir until bisque thickens slightly.

-Slowly introduce cream, stirring constantly.

-Add salt and pepper to taste

 


Aji Cranberry Orange Chicken Breast

Prep:   30 minutes.

Cooking Time:   2-4 hours.

Servings:   4

Ingredients:

-4 chicken breasts

-1 cup cranberries

-2 oranges, juice & zest

-1/2cup Aji Honey Garlic
- tbsp of olive oil

Instructions:

-Pat chicken breasts dry and season with Salt and pepper.

-Heat frying pan over med-high heat, add olive oil.

-Add chicken breasts and sear on both sides until the chicken has is golden brown.

-Remove chicken from frying pan and reduce heat to medium.

-Add cranberries, orange juice, orange zest, and honey garlic Aji to frying pan. Cook until cranberries start to burst and a sauce has formed.

-Return chicken to pan and cover. Continue cooking for 15 minutes or until chicken is firm to the touch and internal temperature of chicken is 165 degrees. 

-Serve chicken with sauce spooned on top.


Aji Orange Hoisin  Meat Balls

Prep:   30 minutes.

Cooking Time:   20 minutes

Servings:   5 as a meal 20 as hors d'houerves

For Meatballs:

Ingredients:

-1 lb ground beef

-1/2 c fine bread crumbs

-2 tbsp Hoisin sauce

-2 Tbsp Aji, heat level of your choice

-salt and pepper to taste

Instructions:

-Combine all ingredients and form into 25 balls.

-Brown meatballs in 2 tbsp olive oil and set aside.

 

For Sauce:

Ingredients: 

-2 cloves garlic, minced

-1 tsp olive oil

-Juice and zest of 2 oranges

-1/2 C Hoisin Sauce

-1/4 c mild or medium Aji Chunky Chili Sauce

-1/4 c  Soya Sauce

-1 tbsp corn starch dissolved in 1/4 c cold water

Instructions:

-In a medium saucepan, heat olive oil over medium heat.

-Add garlic and saute for 1 minute, being careful not to let it brown.

-Add remaining ingredients, except corn starch.

-Bring sauce to a simmer and cook for 5 mins.

-Add meatballs and continue cooking for 10 minutes. 

-Stir in corn starch mixture and continue cooking until sauce thickens. 

-Serve over cooked rice. Sprinkle with green onions for garnish


Aji Stuffed Zucchinis & Bell Peppers

Prep:   30 minutes.

Cooking Time:   1 hour

Servings:   4

Ingredients:

-3 Zucchinis cut in 1/2 and hollowed

-2 bell peppers, cut the tops and clean out seeds

-1 lb  pork sausage

-1 cup dry bread crumbs

-2 cloves of fresh garlic, minced

-1 (32 oz) Aji Marinara sauce

-1/2 cup Aji mild

-1/2 grated Parmesan cheese

-1/2 cup mozzarella cheese

-1 tbsp of virgin olive oil

 

Instructions:

-Preheat oven to 350 degrees. Grease a 9x13 baking dish and set aside.

-Cut zucchini in half. Scoop out flesh, leaving a 1/4 inch border all around.

-Set scooped out zucchini aside and chop it into small dice.

-Cut tops off peppers and clean out seeds and set aside.

-Chop the tops of the peppers into small dice and add to zucchini.

-Heat a large frying pan over medium heat with oil.

-Add pork and cook till no longer pink.

-Add onions, zucchini and peppers and continue cooking until onions are soft.

-Remove from heat and stir in Marinara Sauce and half the cheese. --Stuff zucchini and peppers with mixture.

-Place stuffed vegetables in baking dish and sprinkle with remaining cheese.

-Bake 45 minutes.


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