Best Hot Aji Salsa Recipes

ECUADORIAN HOT SAUCE RECIPE {AJI CRIOLLO}

Steps:

• Combine the hot peppers, cilantro, water, garlic cloves and lime juice in the blender or food processor and blend well.
• Add the chopped white onions or scallions and salt to taste.

AJI CHILE SALSA

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.

SALSA DE AJI PICANTE: COLOMBIAN HOT PEPPER SALSA

Steps:

• Gather the ingredients.
• Place the habanero pepper in a food processor or blender with the water, vinegar, lime juice , and 1 teaspoon each of the salt and sugar. Process until smooth.
• In a large bowl, combine the tomatoes, onion, green onions, and cilantro. Toss with the pepper liquid and olive oil until well combined.
• Season to taste with more salt, sugar, and black pepper.
• Refrigerate the salsa in a covered container for at least 1 hour, or until ready to serve.

AJí (COLOMBIAN-STYLE FRESH SALSA)

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)

Steps:

• Combine all ingredients, cover, and let sit in refrigerator for at least an hour so all the flavors develop before serving.

PERUVIAN AJI-STYLE SAUCE

Steps:

• Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.

HOT AJI SALSA

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.

AJI (COLOMBIAN SALSA)

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.