Best 10 Hot Aji Salsa Recipes

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Hot Aji Salsa is a spicy and flavorful Peruvian sauce that adds a kick to any dish. It is made with a variety of ingredients, including aji amarillo peppers, red onions, tomatoes, cilantro, and lime juice. The aji amarillo peppers give the salsa its heat, while the other ingredients add flavor and balance. This salsa is perfect for serving with grilled meats, fish, or vegetables. Two variations of this recipe are provided. The first is a traditional Hot Aji Salsa, while the second is a milder version made with roasted red peppers and chipotle peppers in adobo. Both salsas are delicious and easy to make, and they are sure to add some heat to your next meal.

Check out the recipes below so you can choose the best recipe for yourself!

ECUADORIAN HOT SAUCE RECIPE {AJI CRIOLLO}



Ecuadorian hot sauce recipe {Aji criollo} image

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

4 ajies or hot peppers
½ bunch of cilantro (stems and leaves)
½ cup of water
3 garlic cloves
1/2 lime or lemon, juiced
3 tbs finely chopped white parts of scallions or spring onions (can also use regular white onion)
Salt to taste

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.

AJI CHILE SALSA



Aji Chile Salsa image

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)



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

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

AJí PICANTE (COLOMBIAN HOT SAUCE)



Ají Picante (Colombian Hot Sauce) image

Ají picante or Ají Piqué is a spicy sauce from my hometown Antioquia. We keep it in the refrigerator all year round. It is an absolute must for Colombian Empanadas and it is the perfect sauce to flavor soups, stews and the perfect dipping sauce for Patacones. Growing up in my house we used it.

Provided by Erica Dinho

Categories     Sauce

Number Of Ingredients 11

1 seeded small hot pepper or 1 red habanero pepper
½ cup white vinegar
¼ cup water
¼ teaspoon salt
1 teaspoon sugar
1 tablespoon lime juice
2 tablespoons vegetable oil
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley
½ cup chopped scallions
½ cup chopped tomato

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.

Nutrition Facts : Calories 165 kcal, Carbohydrate 8 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Sodium 390 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

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

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

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

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.

HOT AJI SALSA



Hot Aji Salsa image

Make and share this Hot Aji Salsa recipe from Food.com.

Provided by Iowahorse

Categories     Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 11

3 'aji mirasol' chilies or 3 diced 'aji amarillo' chilies, stems removed (or substitute 3 dried red New Mexican chiles)
1 small onion, chopped
2 teaspoons minced garlic
1/4-1/3 cup vegetable oil
1/2 cup roasted peanuts
8 saltine crackers, crushed
3/4 cup grated mozzarella cheese or 3/4 cup muenster cheese
1 cup evaporated milk
1 teaspoon chopped fresh cilantro
1 lemon, juice of
salt & freshly ground black pepper

Steps:

  • Saute the chiles, onion and garlic in a tablespoon of the oil until soft.
  • Place in a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth.
  • Add the lemon juice and, with the machine running, add the oil a little at a time until the sauce is the desired consistency.
  • Heat before serving, and store any extra in the refrigerator.
  • Note: Using saltine crackers to thicken a sauce is unusual but not uncommon in Peru.
  • This all-purpose sauce can be served with potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable.
  • The more you add, the hotter it gets and the BETTER it tastes.

Nutrition Facts : Calories 970.6, Fat 75.9, SaturatedFat 19, Cholesterol 69.7, Sodium 993.1, Carbohydrate 47.2, Fiber 6.6, Sugar 8.4, Protein 34.4

MY HOMEMADE (HOT) SALSA



My Homemade (Hot) Salsa image

This salsa is similar to one at the local restaurant we used to frequent when we lived in Georgia. I went home and experimented to try to come up with one that tasted like the restaurant's and this is what I came up with. If you like your salsa even hotter you can adjust the hot seasonings to your taste. I always get lots of compliments when I serve this. Don't let all the ingredients scare you off...it's really easy to make. No accurate time on prep and actually the longer you let it simmer the better it is. I don't know how many exact servings you get but it does make alot. (The flavor will be more intense if you use the fresh herbs but its just as tasty with the dried)

Provided by Anita Harris

Categories     Sauces

Yield 12 serving(s)

Number Of Ingredients 17

2 (28 ounce) cans peeled ready-cut tomatoes
1 large onion, diced in fairly large pieces
1 large green pepper, diced in faily large pieces
2 tablespoons canned jalapeno slices, minced
2 -4 tablespoons jalapeno juice, from jar
1 tablespoon sugar
1/2-1 teaspoon salt (or to taste)
1/2-1 teaspoon black pepper (or to taste)
2 -3 tablespoons vegetable oil
2 -3 tablespoons lime juice
1 -2 teaspoon chili powder
1 teaspoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1 -2 teaspoon fresh minced cilantro or 1 -2 teaspoon dried cilantro
1/4 teaspoon ground cayenne pepper
1/2-1 teaspoon garlic powder or 2 cloves fresh garlic, minced

Steps:

  • In a large pot mix together all of the ingredients and bring to a boil.
  • Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
  • Remove from heat and let cool in pan.
  • Pour into non-metal container with a lid and chill completely before serving.
  • Keeps about 2 weeks in the refridgerator.

Nutrition Facts : Calories 59, Fat 2.6, SaturatedFat 0.4, Sodium 125, Carbohydrate 8.8, Fiber 2.2, Sugar 5.5, Protein 1.5

AJI AMARILLO-PINEAPPLE SALSA



Aji Amarillo-Pineapple Salsa image

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

3 cups 1/4-inch cubes peeled cored pineapple (about half of 1 large)
1 cup chopped yellow bell pepper
1/2 cup chopped green onions
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped seeded red jalapeño chiles
4 teaspoons hot pepper Aji Amarillo paste* (from 7.5-ounce jar)

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.

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

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

Tips:

  • Choose the right peppers: Ají peppers are the key ingredient in this salsa, so it's important to choose the right ones. Look for peppers that are ripe and have a deep red color. Avoid peppers that are bruised or have blemishes.
  • Roast the peppers: Roasting the peppers brings out their flavor and makes them easier to peel. You can roast the peppers over an open flame, on a grill, or in the oven.
  • Remove the seeds and stem: Once the peppers are roasted, remove the seeds and stem. This will help to reduce the heat of the salsa.
  • Use fresh ingredients: Fresh ingredients will give your salsa the best flavor. If you can, use tomatoes, onions, and cilantro that are grown locally.
  • Taste the salsa as you go: Add salt and lime juice to taste. You want the salsa to be flavorful, but not too spicy or sour.

Conclusion:

Hot Ají 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, and nachos. It can also be used as a dipping sauce for chips or vegetables. If you're looking for a spicy and flavorful salsa, Hot Ají Salsa is a great option.

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