Recipe(tried): I made Marilyn's Aji Sauce Recipe

Hi Marilyn and Brad, The stuff that I came up with from your recipe Marilyn is not what I pictured Brad's "joy" juice to be. Although, it was awesome. My family eats a lot of middle eastern food and my kids thought the sauce was very similar to some of the masalas that I make. I took someones advice and used 2 dried new mexican chili, about 5 jalapenos and 3 serranos. I didn't seed them at all because we like hot and spicy and hot and spicy peppers are very hard to come by in Wisconsin...you just never know what you are going to get...about 1 out of every 6 times, I will make something that is so hot that 1 dish will end up being stretched out into many other meals to "diminish" the heat. Anyway, I digress...It was excellent. 1st night we ate it with sauteed chicken and rice and of course extra cilantro. Then the next day we ate it on pitas with turkey...excellente!! My recipe came out VERY thick and I blended the bejeebers out of it. It was also more yellow than green. And I can understand Brad what you mean about using lettuce to create a thin thick thing. I didn't have any on hand or I would have thrown that in their to thin it out. It was Very good. I will keep checking back to see if anyone else have made any of these recipes or if their are new ones. BTW - this batch turned out HOT, HOT, HOT, but not wickededly so! Heather : )