Aji Colombian Salsa Recipes

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

Ingredients

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.

SALSA DE AJI PICANTE: COLOMBIAN HOT PEPPER SALSA

Salsa de Aji Picante: Colombian Hot Pepper Salsa image

Spicy and flavorful, Colombian aji salsa is easy to make with fresh chili pepper, tomato, and cilantro. It's great with grilled meats and arepas.

Provided by Marian Blazes

Categories Condiment Sauce

Time 1h20m

Number Of Ingredients 12

Ingredients

1 habanero pepper (seeded and minced)
1/4 cup water
1/4 cup vinegar
1 lime (juiced)
1 to 2 teaspoons salt
1 to 2 teaspoons sugar
3 tomatoes (seeded and chopped)
1/3 cup cilantro (minced)
6 green onions (white and green parts, chopped)
1 medium onion (finely chopped)
1/4 cup olive oil
Black pepper (to taste)

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.

Nutrition Facts : Calories 124 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 716 mg, Sugar 6 g, Fat 9 g, ServingSize 1 to 2 cups salsa (4 servings), UnsaturatedFat 0 g

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

Ingredients

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

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

Ingredients

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

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 Lucy Selvaggio-Diaz

Categories Other Sauces

Time 10m

Number Of Ingredients 7

Ingredients

1 Tbsp fresh lemon juice
1 Tbsp distilled white vinegar
1 Tbsp water
1/4 c minced green onion
1/8 c minced fresh cilantro
1 jalapeno, seeded and minced
1 tsp minced tomato

Steps:

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

AJí (COLOMBIAN-STYLE FRESH SALSA)

Ají (Colombian-Style Fresh Salsa) image

Categories Vegetable

Number Of Ingredients 7

Ingredients

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

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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