AJI CRIOLLO - GREEN AJI SALSA
This bright green salsa goes well with just about anything - empanadas, potatoes, vegetables, grilled meats, etc. It's a bit like chimichurri sauce, but without the garlic - scallions add a milder onion flavor instead. Recipe is from About.com South American Food
Provided by Lavender Lynn
Categories Sauces
Time 10m
Yield 3/4 Cup
Number Of Ingredients 7
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).
Nutrition Facts : Calories 710.1, Fat 72.4, SaturatedFat 10, Sodium 17.4, Carbohydrate 19.5, Fiber 5, Sugar 6, Protein 2.9
AJI VERDE (SPICY PERUVIAN GREEN SAUCE)
Learn how to make the best aji verde sauce! Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, and a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos and more! Recipe yields about 1 1/4 cups.
Provided by Cookie and Kate
Categories Sauce
Time 10m
Number Of Ingredients 7
Steps:
- In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
- Taste, and adjust if necessary. This sauce is intentionally bold and spicy and I usually think it's just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it's not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn't have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
- Aji verde keeps well in the refrigerator, covered, for about 1 week.
Nutrition Facts : ServingSize About 2 tablespoons, Calories 94 calories, Sugar 0.2 g, Sodium 161.8 mg, Fat 9.6 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.2 g, Protein 1.2 g, Cholesterol 13.9 mg
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.
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 CRIOLLO
A hot sauce from Ecuador, perfect for fish or meat dishes, taken from laylita.com and posted for ZWT7
Provided by WicklewoodWench
Categories Low Protein
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 26.6, Fat 0.1, Sodium 6.6, Carbohydrate 6.3, Fiber 1, Sugar 2.8, Protein 1.2
ECUADORIAN HOT SAUCE RECIPE {AJI CRIOLLO}
Aji criollo is an Ecuadorian hot sauce made with hot peppers, cilantro, garlic, onion and lime
Provided by Layla Pujol
Categories Condiments Salsa Sauce
Time 10m
Number Of Ingredients 7
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.
AJí CRIOLLO (SPICY ECUADORIAN HOT SAUCE)
Ají Criollo, is a spicy condiment made out of chilies, cilantro and lime juice and found in just about every household and restaurant in Ecuador. Traditionally, a jar or bowl of Ají Criollo is put on the table and folks add it to any of their meals to bring as much heat as they like to their plate. This is generally made fresh...
Provided by Vicki Butts (lazyme)
Categories Salsas
Time 10m
Number Of Ingredients 9
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.
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PERUVIAN SALSA CRIOLLA - SLENDER KITCHEN
From slenderkitchen.com
Servings 8
Total Time 2 hrs 10 mins
Category Condiment, Side Dish
Calories 13 per serving
- Thinly slice the onion using a mandolin or sharp knife. If you have time, soak the onions in a bowl with cold water and ice for 10 minutes. This helps remove some of the harshness and bite in the onions. Drain and pat dry using a towel.
- Add the onions, tomatoes, pepper, cilantro, salt, and pepper to a jar or container. Cover with the lime juice. Refrigerate for at least 2 hours before serving. Stir the onions and tomatoes halfway so that all the onions have a chance to soak in the lime juice.
RECIPE FOR ECUADORIAN SAUCES - LAYLITA'S RECIPES
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Estimated Reading Time 5 mins
SOUTH AMERICAN DIP AND SALSA RECIPES
From thespruceeats.com
Estimated Reading Time 3 mins
- Venezuelan Chunky-style Guasacaca. Guasacaca is Venezuela's version of guacamole, and it is typically served as a condiment for grilled meats. This Venezuelan chunky-style guasacaca recipe has a chunky texture that's perfect for chips.
- Chimichurri Sauce - Argentinian Chimichurri Marinade. Chimichurri sauce is one of the most delicious and versatile sauces around. It's traditionally served with grilled steak and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too.
- Ají Amarillo Sauce - Crema de Ají. This versatile, spicy yellow sauce is the perfect accompaniment to roasted chicken, vegetables, french fries, and fried yuca.
- Peruvian Huacatay Salsa - Aji de Huacatay. The key ingredient in this special Peruvian huacatay salsa (a favorite accompaniment to pollo a la brasa) is the Andean herb known as huacatay ("wah-ka-tay"), or Peruvian black mint.
- Salsa Criolla - Peruvian Onion, Pepper & Lime Salsa. Quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special.
- Aji Criollo - Green Aji Salsa. This bright green salsa goes well with just about anything—empanadas, grains (toss it with some just cooked quinoa), grilled meats, etc.
- Salsa a la Huancaína - Spicy Cheese Sauce. Salsa a la huancaína (wan-kay-eena) is typically served over cold sliced potatoes in the famous Peruvian dish Papa a la Huancaína.
- Lima Bean Dip - Puré de Pallares. This hummus-like lima bean dip makes a great substitute for guacamole when avocados are scarce. It's delicious on nachos, spread on bread, or as a topping for a vegetable pizza.
- Savory Mango Sauce - Salsa de Mango. Savory mango sauce is an excellent accompaniment to chicken or fish. You could also use it as a basting glaze for grilling, or as a dipping sauce for empanadas or tequeños (fried cheese wontons).
- Salsa de Maracuyá - Passion Fruit Sauce. This passion fruit sauce is one of our favorite recipes. It's easy to make and goes well with so many different dishes.
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