Aji Criollo Recipes

AJí CRIOLLO (SPICY ECUADORIAN HOT SAUCE)

Steps:

• 1. Combine all of the ingredients (except onion and salt) to the bowl of a food processor and pulse until the ingredients are chopped and the consistency of a loose salsa is achieved.
• 2. Add the chopped onions and salt to taste.
• 3. Use as a condiment for ceviches, meats and stews.

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).

SALSA CRIOLLA

Steps:

• In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.