Best 4 Salsa De Monja Aka Ajete Aka Aceitunas Aliñadas Recipes
Salsa de Monja, also known as Ajete or Aceitunas Aliadas, is a traditional Spanish dish originating in the Andalusian region. It is a vibrant and flavorful sauce that combines the tangy taste of green olives with the subtle sweetness of roasted red peppers. This versatile sauce is commonly served as an accompaniment to grilled meats, fish, and roasted vegetables. Additionally, it can be used as a marinade or dipping sauce, adding a burst of flavor to various dishes.
This article presents three distinct recipes for Salsa de Monja, each with its unique twist on the classic preparation. The first recipe is a straightforward version that captures the essence of the dish with a blend of green olives, roasted red peppers, garlic, and pimentón (Spanish smoked paprika). The second recipe introduces a smoky and spicy dimension by incorporating chipotle peppers and smoked paprika. The third recipe takes a more herbaceous approach, using fresh cilantro and parsley to create a vibrant and aromatic sauce.
Whether you prefer the classic simplicity of the original recipe or the bold flavors of the variations, this article provides detailed instructions and ingredient lists to guide you through the process of making each version of Salsa de Monja. Get ready to tantalize your taste buds with this versatile sauce that adds a touch of Spanish flair to any dish.
SALSA DE MONJA, AKA AJETE, AKA ACEITUNAS ALIñADAS
Filipino/Spanish olive relish, modified from tita Dolly's estimates. Recipe multiplies well. (rev July 30, 2016) These are my proportions -- tita Dolly's instructions are always "just keep adding until it tastes right."
Provided by cowpants13
Categories Low Protein
Time 1h
Yield 3 pints, 24 serving(s)
Number Of Ingredients 9
Steps:
- Prepare jars. Use three 1-pint jars or combination. Sterilize jars: In a large pot with a rack on the bottom, place clean jars right side up. Fill with water to cover jars by 1 inch. (If hard water, add a splash of vinegar so jars don't dry spotty.) Bring to the boil, then boil for 10 minutes and turn off. Put clean lids in the pot to get warm. Leave jars and lids in hot water until needed. (Tita Dolly starts with the jars from the olives and cocktail onions, then adds jars as needed.).
- Wash the lemons well. Thinly slice lemons and pick out the seeds. Place them in a large pot, squeezing with your hands. (You may want to put half the lemon first and reserve the rest to adjust flavor as you go.).
- (Tita Dolly rinses the olives and cocktail onions. I don't -- I like the extra tanginess.) Add the remaining ingredients and bring gently to a simmer, stirring to mix well. Texture should be thick but not pasty; color should be bright orangey but not brown; flavor should be complex so you can taste all the elements, and not overly lemony. Adjust seasoning and add bread crumbs or olive oil as needed. Once mixture is hot, turn off the heat.
- Place a kitchen towel on the counter. Remove jars from hot water, drain, and place on towel, right side up. Carefully fill with mixture, leaving about 1/2 inch at the top; gently tap each bottle on the counter, and stir with a chopstick to remove any air bubbles. Top each jar with remaining liquid from mixture, leaving 1/4 inch at the top; if there's not enough liquid, top with more olive oil.
- Wipe jar tops clean. Place lids on jars, and tighten. (If using canning lids, place lids and hand-tighten rings.) Turn jars upside down and allow to cool. Keep refrigerated.
- NOTES * Use any combination of olives you like. Be warned -- some stuffed olives may lose their stuffing. * 1 jar of Mezzetta manzanilla olives stuffed with pimentos is ~1 cup. 1 tiny jar of cocktail onions is ~1/2 cup. * Tita Dolly uses about equal proportions of olives and cocktail onions. * For the garlic, smash well, then remove peels. * Tita Dolly uses whatever paprika she has handy; I like pimenton dulce. * Taste the mixture -- if you like, add more lemon juice. * You will be tasting the olive oil, so use one with good flavor. Don't use a light or very mild oil. * I've estimated a serving to be about 1/4 cup, so each pint (500 ml) is 8 servings. *.
SALSA ROJA
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h45m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Place the chiles, cilantro, garlic and onion in a medium Dutch oven. Pour in enough water to cover the ingredients, 5 to 6 cups. Bring the water to a boil and allow everything to bubble for 1 to 2 minutes. Remove the pot from the heat and cover. Steep until the chiles have softened and the liquid has cooled, about 45 minutes.
- Transfer the contents of the Dutch oven to a blender using tongs and a ladle. Process everything until well combined, about 1 minute. Remove the lid of the blender and add the tomatoes and olive oil. Blend for another 30 seconds.
- Place a mesh strainer over the Dutch oven and pour the puree into it. Use the back of a spoon or spatula to slowly help all of the liquid through the strainer. Discard the pulp. Bring the strained roja to a boil, reduce the heat and simmer for 10 minutes. Turn off the heat and allow it to cool completely.
- Stir in the salt, black pepper and lime juice. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy with tortilla chips or anything that needs a little kick.
MARINATED OLIVES - ACEITUNAS ALIñADAS
Spanish cooks like to buy their olives at the market and marinate them themselves. They add roasted peppers, lemon slices, along with thyme, bay leafs and other seasonal herbs, seeds and vegetables. A jar of these is handy to have in the pantry to serve with a selection of tapas and drinks. From the book "World Food - SPAIN" by Beverly Leblanc.
Provided by gemini08
Categories Peppers
Time P14DT30m
Yield 1 jar, 24-30 serving(s)
Number Of Ingredients 10
Steps:
- Place olives, sweet pepper strips, lemon slices, bay leaf, chile, fennel and coriander seeds in a two cup preserving jar, making sure the ingredients are well mixed. Pour over enough oil to cover.
- Seal the jar and set aside at room temperature for at least two weeks before using.
- Cooks note:.
- Do NOT add sliced garlic to an oil marinade such as this because of the possibility of botulism.
- If you store the marinade in the refrigerator, the oil will become claudy but it clears again as soon as it is returned to room temperature.
- Cooking time is marinating time.
Nutrition Facts : Calories 1.9, Sodium 0.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 0.1
MONTEREY JACK SALSA
A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!
Provided by Debra D. Tate
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 15m
Yield 24
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives, dressing, and monosodium glutamate. Serve.
Nutrition Facts : Calories 96.3 calories, Carbohydrate 2.5 g, Cholesterol 8.4 mg, Fat 8.5 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 356.4 mg, Sugar 0.9 g
Tips:
- For the best flavor, use fresh, ripe tomatoes. If you can't find fresh tomatoes, you can use canned tomatoes, but be sure to drain them well before using.
- To make the salsa spicier, add a jalapeño pepper or two. You can also add a pinch of cayenne pepper or chili powder.
- If you don't have any cilantro, you can use parsley or basil instead.
- Serve the salsa immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Salsa de monja, also known as ajete or aceitunas aliadas, is a delicious and versatile sauce that can be used in a variety of dishes. It is perfect for tacos, burritos, enchiladas, and tostadas. It can also be used as a dipping sauce for chips or vegetables. No matter how you choose to use it, this salsa is sure to be a hit!
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