Aji Criollo Green Aji Salsa Food

ECUADORIAN HOT SAUCE RECIPE {AJI CRIOLLO}

Steps:

• Combine the hot peppers, cilantro, water, garlic cloves and lime juice in the blender or food processor and blend well.
• Add the chopped white onions or scallions and salt to taste.

AJI (COLOMBIAN SALSA)

Steps:

• Combine all ingredients, cover, and let sit in refrigerator for at least an hour so all the flavors develop before serving.

AJI CRIOLLO

Steps:

• Combine the hot peppers, cilantro, water, garlic cloves and lime juice in the blender and blend well.
• Add the chopped white onions and salt to taste.

AJI CRIOLLO - GREEN AJI SALSA

Steps:

• Wash the cilantro and dry thoroughly. Separate the leaves from the stems, and place the leaves in a food processor or blender, discarding stems. Chop the green onions and add them to the food processor with the cilantro. Process the mixture in short pulses, until everything is coarsely chopped.
• Mince the chile pepper, removing any stems or seeds. Add minced chile pepper by the teaspoon to the cilantro and onions, pulsing the mixture after each addition, until desired spiciness is obtained.
• Whisk together the vinegar and the juice from 1/2 of the lime. Whisk in the olive oil. Stir the chopped cilantro, green onions and chile pepper mixture into the oil and lime juice. Taste for seasoning and add salt to taste, or more lime juice if desired.
• 4.Store salsa in an airtight container in the refrigerator until ready to serve (salsa should keep for up to a week in the fridge).

COLOMBIAN AJI

Steps:

• In a blender, combine jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt. Blend until smooth; refrigerate until ready to serve.

PUERTO RICAN-STYLE AJí DULCE SAUCE (AJILIMóJILI)

Steps:

• Combine all the ingredients in a food processor or blender and process to a coarse emerald-green sauce. The sauce will keep in the refrigerator, tightly covered, for 2 to 3 days.

AJI VERDE (PERUVIAN GREEN CHILI SAUCE)

Steps:

• Some recipes call for cilantro leaves only, but I threw in the stems as well to add some liquid to the sauce. I know cilantro is an acquired taste, so substitute with iceberg or romaine lettuce if you want a neutral taste but want to retain the green color.
• Halve and de-seed the chili peppers. Make sure you wear gloves or thoroughly wash your hands afterward. And don't rub your eyes!
• Puree all the ingredients in a blender, food processor, or hand immersion blender. It's like making pesto, start with the basic portions and adjust according to your taste. What worked for me was roughly those amounts. Add mayonnaise for creaminess. You can add water too if the sauce appears too thick. I've seen some recipes that called for white cheese or nuts, but felt those were too strong in taste since the versions of aji sauce that I've liked were light in flavor, with just an undertone of spiciness.
• Serve with bread for dipping.

HOT AJI SALSA

Steps:

• Saute the chiles, onion and garlic in a tablespoon of the oil until soft.
• Place in a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth.
• Add the lemon juice and, with the machine running, add the oil a little at a time until the sauce is the desired consistency.
• Heat before serving, and store any extra in the refrigerator.
• Note: Using saltine crackers to thicken a sauce is unusual but not uncommon in Peru.
• This all-purpose sauce can be served with potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable.
• The more you add, the hotter it gets and the BETTER it tastes.