Aji (Colombian Salsa)
A zesty Colombian-style salsa that can be prepared to suit your taste, from mild to extremely spicy! It pairs perfectly with grilled meats, empanadas, and tostones, but I love it so much that I even put it on my eggs! There are many versions of this salsa—some more liquidy, others oilier, some saucy, and some chunky—but this recipe is straight from my mom, who hails from Barranquilla, Colombia.
Ingredients
- 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
Instructions
- 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.
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(R)-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.
Nutrition
Calories: 52kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 299mgPotassium: 147mgFiber: 1gSugar: 3gVitamin C: 9mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!