Not to be confused with the chile pepper of the same name, ají (pronounced "ah-hee") is a vibrant sauce used as a condiment and for dipping all across South America. Although it often contains tomatoes, cilantro, hot peppers, and onions, the sauce varies in heat and content depending on the locale. In Chile, ají often has lemon; in Ecuador, it's mild, with less heat; the Peruvian version typically has a verdant green color.
In honor of National Sauce Month, I'm tempted to make my own. Have you ever had ají?
Definition: Ají
Not to be confused with the chile pepper of the same name, ají (pronounced "ah-hee") is a vibrant sauce used as a condiment and for dipping all across South America.
Traditionally, chimichangas are deep-fried and filled with meat. However, this innovative recipe remakes the classic Mexican dish into something healthy and vegetarian-friendly. 
It's super easy to prepare (especially when you let the food processor do the chopping), can be made in advance, and is deliciously addictive. Thanks to the wide variety of ingredients — tomatoes, cucumber, hot peppers, olives, feta cheese — it's incredibly layered in both texture and flavor. From creamy to spicy to briny to salty, each bite is different, but equally divine. Greek salsa would be an excellent addition to a tailgate or informal cocktail party, so get the recipe and 
For the first 23 years of my life, I thought salsa was something purchased at the grocery store or enjoyed at a Mexican restaurant. Then one day, I realized I could make it at home using fresh ingredients and everything changed. 
One of the ways my dad first introduced our family to fish was by serving it with a fresh fruit salsa. He would take a mild flaky fish, like mahi mahi or halibut, and top it with a mixture of pineapple, strawberries, and melon. This recipe applies the same technique to grilled salmon. The sweetness of the nectarine and blueberry salsa balances out the spiciness of the barbecue sauce. Pecans — an interesting addition — provide a 
