Salsa De Aji Colorado Recipes

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AJI CHILE SALSA



Aji Chile Salsa image

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 0

Steps:

  • Soak 1/3 cup finely diced white onion in ice water 15 minutes; drain. Mix with 1/2 cup each finely diced tomato and chopped cilantro, 1 each seeded minced aji chile and garlic clove, 2 tablespoons white wine vinegar, 1 tablespoon lime juice and 2 teaspoons extra-virgin olive oil. Thin with water. Season with salt.

AJI (COLOMBIAN SALSA)



Aji (Colombian Salsa) image

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

1 tablespoon fresh lemon juice
1 tablespoon white vinegar
1 tablespoon water
1/4 cup green onion, finely minced (white and light green part only)
1/8 cup fresh cilantro, minced
1 jalapeno pepper, seeded and finely minced (more or less to taste)
1 teaspoon tomatoes, finely minced

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 (COLOMBIAN SALSA)



Aji (Colombian Salsa) image

A tangy fresh Colombian-style salsa which can be made delicious either mild or XXX hot! Goes great with grilled meats, empanadas, and tostones, but I put it on everything... even my eggs! There seem to be several variations of this; some watery, some oily, some saucy, some chunky, but my mom is from Barranquilla, Colombia and this is how she makes it.

Provided by Jesse Clark

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 30m

Yield 8

Number Of Ingredients 11

1 large plum tomato, coarsely chopped
1 bunch fresh cilantro, stems removed
½ small onion, coarsely chopped
1 jalapeno pepper, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons olive oil
½ lime, juiced
1 tablespoon white sugar
2 teaspoons apple cider vinegar
1 teaspoon salt
1 bunch green onions, finely chopped

Steps:

  • Combine tomato, cilantro, onion, jalapeno pepper, and garlic in a food processor. Add olive oil, lime juice, sugar, apple cider vinegar, and salt; pulse until a coarse paste forms. Mix in green onions.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 5 g, Fat 3.5 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 299.3 mg, Sugar 2.7 g

SALSA DE AJI COLORADO



Salsa De Aji Colorado image

This sauce can be served with Chancho a la Chilena (Pork Loin, Chilean Style) and for a milder sauce discard vinegar that peppers were soaked in and use fresh vinegar. Posted for ZWT 4 - South/Central America and found on recipehound.com's website.

Provided by lauralie41

Categories     Spreads

Time 45m

Yield 2 1/2 cups

Number Of Ingredients 5

24 hot red peppers, seeded and cut into strips
1 cup wine vinegar
1 garlic clove, chopped
1 teaspoon salt
3/4 cup vegetable oil

Steps:

  • In a large glass bowl add the pepper strips and vinegar. Let set overnight and stir with a wooden spoon one or two times. Drain the peppers, reserving the vinegar in a glass bowl. In a blender or food processor add the peppers, garlic, and salt. Slowly pour enough vinegar into the mixture to reduce to a puree.
  • Pour pepper puree back into the large glass bowl and beat in the oil. Add about 1/4 cup of the reserved vinegar so that the sauce has the consistency of mayonnaise. Refrigerate until ready to use.
  • Serve with plainly cooked meat, poultry, fish, or cold meats.

Nutrition Facts : Calories 752.7, Fat 67.3, SaturatedFat 8.7, Sodium 969.3, Carbohydrate 38.5, Fiber 6.5, Sugar 22.9, Protein 8.2

AJí (COLOMBIAN-STYLE FRESH SALSA)



Ají (Colombian-Style Fresh Salsa) image

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

1 packed cup cilantro, leaves and tender stems
1/2 small white or yellow onion
3 scallions
1 serrano or Fresno chile, or jalapeño
1/2 ripe beefsteak tomato
Kosher salt
Lime wedges, for serving

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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