AJI PICANTE
Colombian aji, also called aji picante or aji piqué, is a condiment that can be served with various traditional dishes, including empanadas and carimañolas.
Provided by Mike Benayoun
Categories Condiment
Time 5m
Number Of Ingredients 11
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.
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.
Nutrition Facts : Calories 124 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 716 mg, Sugar 6 g, Fat 9 g, ServingSize 1 to 2 cups salsa (4 servings), UnsaturatedFat 0 g
AJí (COLOMBIAN-STYLE FRESH SALSA)
Colombian food is typically not spicy on its own. Instead, a hot sauce called ají - also the Colombian word for chiles - is served tableside. There are as many types of ají as there are regions in Colombia, but this version, heavy on cilantro and onions, is a good all-purpose sauce that goes especially well with fried foods. Many ají recipes include some white vinegar or lime juice. I prefer using plain water to dilute mine, and I serve lime wedges on the side for diners to add at their discretion. This recipe uses half an onion and half a tomato; use the other half for empanadas.
Provided by J. Kenji López-Alt
Categories condiments
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 7
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.
AJI (COLOMBIAN SALSA)
This is a hot, spicy salsa typically served with empanadas and other foods as a condiment. It has more liquid than, say, a Mexican salsa. Prep time does not include 1 hour "marinating" time.
Provided by threeovens
Categories Onions
Time 10m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients, cover, and let sit in refrigerator for at least an hour so all the flavors develop before serving.
Nutrition Facts : Calories 39.1, Fat 0.3, SaturatedFat 0.1, Sodium 13.7, Carbohydrate 8.2, Fiber 2.4, Sugar 3.4, Protein 1.4
AJI PICANTE (COLUMBIAN HOT SAUCE)
Columbian condiment used to add flavor to anything from empanadas to soups and as a dipping sauce. From MyColumbianRecipes.com
Provided by Kim127
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 171.5, Fat 13.9, SaturatedFat 1.8, Sodium 309.1, Carbohydrate 9.5, Fiber 1.9, Sugar 5.5, Protein 1.6
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