Best 9 Aji Criollo Green Aji Salsa Recipes
Ají Criollo, also known as Green Ají Salsa, is a vibrant and flavorful condiment that adds a spicy kick to a variety of Peruvian dishes. Made with fresh green ají peppers, which are native to Peru, this salsa is characterized by its bright green color and herbaceous, slightly spicy flavor. With its versatility, Ají Criollo can be enjoyed as a dipping sauce for empanadas, grilled meats, and vegetables, or as a topping for salads, soups, and stews. Additionally, this salsa is an essential ingredient in many classic Peruvian dishes such as Lomo Saltado, Ají de Gallina, and Papa a la Huancaína, adding a burst of flavor and heat to these beloved dishes. In this article, we present a collection of authentic Peruvian recipes that showcase the diverse applications of Ají Criollo. From the classic Ají Criollo recipe, made with fresh green ají peppers, to a spicy Ají Amarillo sauce and a creamy Ají Verde, this article offers a range of options to satisfy every palate. Whether you're a seasoned home cook or a culinary adventurer, these recipes will guide you in creating delicious and authentic Peruvian dishes that are sure to impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 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
AJí (COLOMBIAN-STYLE FRESH SALSA)
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
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 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
AJI (COLOMBIAN SALSA)
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
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
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.
AJI (PERUVIAN HOT SAUCE)
This is that wonderful fresh, bright green, hot sauce served in many Peruvian restaurants. It's great on meats, vegetables, and we like it squirted on a roll with butter.
Provided by chef 493847
Categories Sauces
Time 5m
Yield 1 squirt bottle, 100 serving(s)
Number Of Ingredients 5
Steps:
- In a blender add the cilantro, oil, jalapenos and salt.
- Pulse, adding water as needed until it's well blended but not runny.
Nutrition Facts : Calories 9.8, Fat 1.1, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 0.1
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 peppers: Use a combination of green bell peppers and aji peppers (such as ají amarillo or ají panca) for a balanced flavor.
- Roast the peppers: Roasting the peppers adds a smoky, caramelized flavor to the salsa.
- Remove the pepper skins: Once the peppers are roasted, remove the skins for a smoother salsa.
- Use fresh herbs: Fresh cilantro and parsley add a bright, herbaceous flavor to the salsa.
- Adjust the spice level: Add more or less of the aji peppers depending on your desired spice level.
- Serve immediately or store: Ají Criollo Green Ají Salsa is best served fresh, but you can also store it in the refrigerator for up to 5 days.
Conclusion:
Ají Criollo Green Ají Salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own personal taste preferences. Whether you are looking for a spicy salsa to add to your tacos or a milder salsa to serve with your chips, Ají Criollo Green Ají Salsa is sure to please. So next time you are looking for a new and exciting way to add flavor to your food, give this recipe a try!
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