Best Hot Aji Salsa Recipes

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HOT AJI SALSA



Hot Aji Salsa image

Make and share this Hot Aji Salsa recipe from Food.com.

Provided by Iowahorse

Categories     Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 11

3 'aji mirasol' chilies or 3 diced 'aji amarillo' chilies, stems removed (or substitute 3 dried red New Mexican chiles)
1 small onion, chopped
2 teaspoons minced garlic
1/4-1/3 cup vegetable oil
1/2 cup roasted peanuts
8 saltine crackers, crushed
3/4 cup grated mozzarella cheese or 3/4 cup muenster cheese
1 cup evaporated milk
1 teaspoon chopped fresh cilantro
1 lemon, juice of
salt & freshly ground black pepper

Steps:

  • Saute the chiles, onion and garlic in a tablespoon of the oil until soft.
  • Place in a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth.
  • Add the lemon juice and, with the machine running, add the oil a little at a time until the sauce is the desired consistency.
  • Heat before serving, and store any extra in the refrigerator.
  • Note: Using saltine crackers to thicken a sauce is unusual but not uncommon in Peru.
  • This all-purpose sauce can be served with potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable.
  • The more you add, the hotter it gets and the BETTER it tastes.

Nutrition Facts : Calories 970.6, Fat 75.9, SaturatedFat 19, Cholesterol 69.7, Sodium 993.1, Carbohydrate 47.2, Fiber 6.6, Sugar 8.4, Protein 34.4

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.

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

COLOMBIAN AJI



Colombian Aji image

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

10 jalapeno peppers, seeded
¼ cup water
¼ cup white vinegar
¼ cup fresh lemon juice
1 ½ cups chopped green onions
1 cup chopped cilantro
2 teaspoons salt

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 (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

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