Aji (Colombian “salsa”)

My version of this South American staple is ugly (super ugly) and looks nothing like the traditional aji that you get in restaurants, however; it tastes amazing!

Traditionally, all of the ingredients are finely chopped with just the pepper and “dressing” ingredients blended in a blender…I’m a bit of a rebel (lazy) so I only chop the tomatoes and green onion and use the blender for everything else.

If you are gifting this or serving it at a dinner party, I recommend assembling it the traditional way so that it looks prettier…

Nutrition Facts
Aji (Colombian “salsa)
Amount Per Serving
Calories 19 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 27mg 1%
Potassium 75mg 2%
Total Carbohydrates 2g 1%
Dietary Fiber 0.3g 1%
Sugars 1g
Protein 0.5g 1%
Vitamin A 7%
Vitamin C 10%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Aji (Colombian “salsa)
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Aji (Colombian “salsa)
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Servings
20Servings
Servings
20Servings
Ingredients
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Ingredients
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Instructions
  1. Put the vinegar, water and serrano pepper in a blender for 2 minutes.
  2. Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and serrano mix to the bowl and mix well.
  3. Pour in a glass jar and cover. Refrigerate up to 10 days.
Recipe Notes

The published recipe is the traditional method of assembling.  The "lazy" way is just put everything but the tomatoes and green onion into a blender until smooth and then toss with tomatoes and onion.

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