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."
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Ingredients30 m servings 51 cals
Original recipe yields 8 servings (2 cups)
- 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.
- Cook's Notes:
- Substitute 1 teaspoon garlic paste for the garlic cloves if preferred.
- Please note that this salsa can turn out great with more or with no jalapeno; it just depends on your preference. However, because the spiciness of jalapenos is very unpredictable, I highly recommend leaving it out, transferring the salsa to a bowl, and then adding the finely chopped jalapeno gradually. I even throw mine in a small Magic Bullet®-style blender with a little olive oil and turn it into a paste so I can add it very carefully. This also allows you to separate the salsa into mild and spicy batches.
Per Serving: 51 calories; 3.5 g fat; 5 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 299 mg sodium. Full nutrition
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