Ajilimojili

  • 1 red bell pepper, cored, seeded, and diced fine
  • 6 ajicitos dulces , cored, seeded and diced fine or half a cubanelle pepper, cut into small dice
  • 1 jalapeño, cored, seeded, and diced fine (or leave the seeds in if you like heat)
  • 1 clove garlic, minced
  • ½ cup chopped fresh cilantro
  • Fine sea or kosher salt
  • Freshly ground pepper
  • ¾ cup olive oil
  • ¼ cup white wine vinegar
  • 2 tablespoons lemon juice

Makes about 1 ½ cups

Shake all ingredients in a glass jar with a tight fitting lid. Set in refrigerator at least overnight for the flavors to blend. Lasts about a week in the refrigerator.


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