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.
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
COLOMBIAN AJI
Hot, spicy, fresh, and flavorful! I have been told this is on every Columbian table! Best made a little ahead to give time for flavors to mix thoroughly. Adapted from Allrecipes. I haven't tried this yet lol
Provided by Sharon123
Categories Low Protein
Time 20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a blender, combine the jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt.
- Blend until smooth.
- Place in refrigerator and chill for at least 30 minutes to allow time for flavors to mix.
- Serve with meats, vegetables, breads, etc. Enjoy!
Nutrition Facts : Calories 60.7, Fat 0.6, SaturatedFat 0.1, Sodium 2344.2, Carbohydrate 12.8, Fiber 4.3, Sugar 5.1, Protein 2.6
TOSTONES WITH COLOMBIAN AJI HOT SAUCE
Provided by Ingrid Hoffmann
Categories side-dish
Time 3h35m
Yield 4 to 6 servings, and 1 1/2 cups sauce
Number Of Ingredients 11
Steps:
- Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 4 or 5 pieces, each about 1-inch long.
- Heat the oil in a medium skillet over medium heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 4 to 5 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- Raise heat to high.
- Place plantain pieces between 2 sheets of parchment paper. Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 1 to 2 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
- Combine the cilantro, scallions, Scotch bonnet, onion, lime juice and water in a small glass bowl or jar with a tight fitting lid. Season with salt, to taste. Stir all the ingredients together. Set the Aji aside for several hours to allow the flavors to blend.;
COLOMBIAN AJI
For any Colombian food you serve, always have some aji on the table. Hot, spicy, fresh, and flavorful.
Provided by Marian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- In a blender, combine jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt. Blend until smooth; refrigerate until ready to serve.
Nutrition Facts : Calories 7.4 calories, Carbohydrate 1.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 293.8 mg, Sugar 0.6 g
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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