This is one of the best simmer sauces that I've ever tried. We did the aji sauce tonight over some chicken thighs, potatoes and end-of-season garden vegetables and it was transcendent coming out of the skillet, everything just came together so nicely. Way to turn some humble chicken thighs into a gourmet meal! Those sauces need to be in my pantry staples forever. So good. Did I mention, good? cooking note: the jar recommends pouring over and letting simmer on stovetop which would be delicious but, I will say that browning whatever aromatics and protein you are using and then cooking it in a dutch oven or covered skillet in the oven (rather than stovetop) for a longer time will deepen the flavor and really get everything caramelized. It just gets velvety and rich and gives everything longer to dance.