Best 6 Colombian Green Hot Sauce Recipes

AJí PICANTE (COLOMBIAN HOT SAUCE)

Steps:

• Put the vinegar and habanero pepper in a blender for 2 minutes.
• Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
• Pour in a glass jar and cover. Refrigerate up to 10 days.

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.

COLOMBIAN AJI

Steps:

• In a blender, combine jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt. Blend until smooth; refrigerate until ready to serve.

TOSTONES WITH COLOMBIAN AJI HOT SAUCE

Steps:

• Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 4 or 5 pieces, each about 1-inch long.
• Heat the oil in a medium skillet over medium heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 4 to 5 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
• Raise heat to high.
• Place plantain pieces between 2 sheets of parchment paper. Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 1 to 2 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
• Combine the cilantro, scallions, Scotch bonnet, onion, lime juice and water in a small glass bowl or jar with a tight fitting lid. Season with salt, to taste. Stir all the ingredients together. Set the Aji aside for several hours to allow the flavors to blend.;

GREEN HOT SAUCE (SALSA VERDE)

Steps:

• Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
• Pour the cooked vegetables into a blender, and blend until smooth.

COLOMBIAN EMPANADAS WITH HOT SAUCE RECIPE - (4.1/5)

Steps:

• Peel and cut the potatoes into small cubes. Put them in a pot, cover them with enough water and add salt. Cook for about 20 to 25 minutes on medium heat or until soft. When the potatoes are cooked, drain them and roughly mash them. To make the dough, add hot water to a large bowl, add the chicken bouillon, Sazón Goya, salt and butter. Stir well to mix all of the ingredients. Slowly add the cornmeal to the water and stir with a big spoon. When all of the corn meal has been added, work the dough with your hands until it becomes soft. Let rest for 20 minutes. Add oil to a large pan on medium heat. Add the garlic, red bell pepper, tomatoes, onion powder, salt, cilantro, and cumin. Cook this guiso (sauce) for about 5 minutes. Add the beef to the guiso and cook it thoroughly. Add the mashed potatoes and mix well to make the filling. To make the empanadas, put a small ball of dough in the center of a tortilla press covered with plastic and press to flatten it. You can also put the small ball of dough between two pieces of plastic and flatten it with a small saucepan. Add a tablespoon of the filling. Fold the circle of dough in half to form a half moon. Cut off the edge of the half moon with a cup or drinking glass. This will shape your empanada and seal it at the same time. Another way to make them is pressing the edge with your fingers and folding the extra dough inwards, this will prevent the filling from coming out during frying. Once you have all of your empanadas ready, you can fry them in a deep frier with enough oil at 350ºF. You can also fry them on the stove at medium high temperature. Fry the empanadas for 6 to 7 minutes or until golden brown. Then put them on a paper towels to drain them. Serve them hot with Colombian hot sauce and lime wedges. HOT SAUCE: Add water, vinegar, habanero peppers, onion, sugar, oil, lime juice and salt to a blender and blend well. Add cilantro, red bell pepper and tomatoes. Pulse once or twice to mix the ingredients without blending. If you wish to have a stronger onion flavor you can add the green onion in this step instead of the previous one.