Best 6 Aji Chile Salsa Recipes
In the realm of South American cuisine, Ají Chile Salsa reigns supreme, captivating taste buds with its vibrant colors, tantalizing aromas, and exquisite flavors. This versatile condiment, originating from the heart of Peru, boasts a rich history and diverse variations, each adding a unique dimension to culinary creations. Ají Chile Salsa, also known as Ají Amarillo Sauce, is a staple in Peruvian households, gracing tables at every meal, from breakfast to dinner. Its vibrant orange hue, derived from the Ají Amarillo peppers, commands attention, while its spicy yet balanced flavor profile tantalizes the senses. This article presents a collection of authentic Ají Chile Salsa recipes, ranging from traditional to modern interpretations, ensuring that every palate finds its perfect match. Embark on a culinary journey through Peru, exploring the depths of flavor and versatility that Ají Chile Salsa has to offer.
Let's cook with our recipes!
SALSA DE AJI PICANTE: COLOMBIAN HOT PEPPER SALSA
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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 CHILE SALSA
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)
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
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 CRIOLLA
This popular Peruvian condiment requires only five ingredients, but it's bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with arroz con pollo, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.
Provided by Kay Chun
Categories condiments, vegetables
Time 5m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.
SALSA DE AJI COLORADO
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
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
AJI AMARILLO-PINEAPPLE SALSA
Provided by Douglas Rodriguez
Categories Condiment/Spread Sauce Fruit No-Cook Quick & Easy Pineapple Bell Pepper Hot Pepper Summer Jalapeño Cilantro Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in medium bowl. Season with salt and pepper. Let stand 2 hours, tossing occasionally. (Can be made 1 day ahead. Cover and refrigerate.)
- *Available at Latin American markets.
Tips:
- Choose the right chiles: Aji Amarillo peppers are the traditional choice for this salsa, but you can also use other types of chiles, such as habaneros, serranos, or jalapeños. If you want a milder salsa, remove the seeds from the chiles before roasting them.
- Roast the chiles: Roasting the chiles brings out their flavor and makes them easier to blend. You can roast the chiles in a hot oven, on a grill, or over an open flame. Just be sure to keep an eye on them so that they don't burn.
- Use fresh ingredients: The fresher the ingredients, the better your salsa will taste. If you can, use ripe tomatoes, onions, and cilantro. You can also add other ingredients to your salsa, such as corn, black beans, or avocado.
- Blend the salsa until it reaches the desired consistency: Some people like their salsa chunky, while others prefer it smooth. You can control the consistency of your salsa by blending it for a shorter or longer amount of time.
- Season the salsa to taste: Once you've blended the salsa, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or lime juice.
Conclusion:
Aji chile salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for tacos, burritos, enchiladas, or simply as a dip for tortilla chips. So next time you're looking for a way to spice up your meal, give aji chile salsa a try. You won't be disappointed!
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