Ají Rojo Food
AJí ROJO
This simple Peruvian style pepper sauce (known as an ají in South America) is a great table condiment and will add a hint (or a punch!) of spiciness to your next meal. This recipe originally appeared on our website at www.coseppikitchen.com
Provided by taylor.cook
Categories Sauces
Time 10m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine peppers, garlic, key lime juice, and olive oil. Puree until smooth, adding just enough water (usually about 1/4 cup) to encourage blending.
- Transfer puree to a bowl and add cilantro, green onions, and salt and pepper. Mix until incorporated.
- Serve with your next meal!
- Store in an airtight container in the refrigerator for up to one week.
Nutrition Facts : Calories 11.7, Fat 0.6, SaturatedFat 0.1, Sodium 1.1, Carbohydrate 1.4, Fiber 0.4, Sugar 0.8, Protein 0.2
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.
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