Aji Picante Columbian Hot Sauce Food

AJI PICANTE

Steps:

• Put the vinegar, water and habanero pepper in a blender for 2 minutes.
• Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
• Pour in a glass jar and cover. Refrigerate up to 10 days.

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.

COLOMBIAN CHICKEN AND CORN SOUP (AJIACO)

Steps:

• Heat the oil in a large heavy bottom sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cooking until fragrant, about a minute.
• Puree 1/3 of the potatoes and 1/3 of the corn into 1 cup of the chicken broth in a food processor.
• Add the broth, pureed veggies, the remaining potatoes, corn, carrots, chicken, oregano, thyme and bay leaves, bring to a boil, reduce the heat and simmer until the potatoes and carrots are tender, about 20 minutes.
• Remove the bay leaves, add the lime juice, cilantro, miso, salt and pepper and enjoy garnished with aji picante, avocado, capers and sour cream!

AJI PICANTE (COLUMBIAN HOT SAUCE)

Steps:

• 1. Add vinegar, water and habanero in blender and blend for approximately 2 minutes
• 2. Mix remaining ingredients in a non-reactive bowl
• 3. Add vinegar and habanero mixture and mix well

AJI PICANTE (COLUMBIAN HOT SAUCE)

Steps:

• Put the vinegar, water and habanero pepper in a blender for 2 minutes.
• Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
• Pour in a glass jar and cover. Refrigerate up to 10 days.

AJí (COLOMBIAN-STYLE FRESH SALSA)

Steps:

• Finely mince the cilantro, onion, scallions and chile by hand, or by roughly chopping, then pulsing in a food processor. Transfer to a medium bowl.
• Working directly in the medium bowl and using a flat palm to press the cut side of the tomato against the large holes of a box grater, grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin.
• Add 1 teaspoon kosher salt and a few tablespoons of water. Squeeze with lime juice to taste. Stir to combine. The ají should be quite thin in texture. Add more water as necessary. Taste and season with more salt, if desired. Finished ají can be stored in a sealed container in the refrigerator for up to 1 week.

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.

SALSA DE AJI PICANTE: COLOMBIAN HOT PEPPER SALSA

Steps:

• Gather the ingredients.
• Place the habanero pepper in a food processor or blender with the water, vinegar, lime juice , and 1 teaspoon each of the salt and sugar. Process until smooth.
• In a large bowl, combine the tomatoes, onion, green onions, and cilantro. Toss with the pepper liquid and olive oil until well combined.
• Season to taste with more salt, sugar, and black pepper.
• Refrigerate the salsa in a covered container for at least 1 hour, or until ready to serve.

AJí PICANTE (COLOMBIAN HOT SAUCE)

Steps:

• Put the vinegar and habanero pepper in a blender for 2 minutes.
• Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
• Pour in a glass jar and cover. Refrigerate up to 10 days.