Aji Amarillo Pineapple Salsa Recipes

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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

PERUVIAN AJI SAUCE



Peruvian Aji Sauce image

After eating at many a Peruvian restaurant, I became hooked on the green dipping sauce. Here now is SoCalTed's Peruvian Aji Sauce!

Provided by SOCALTED

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 4

1 head iceberg lettuce
½ cup mayonnaise
3 fresh jalapeno peppers
1 cup white bread cubes without crusts

Steps:

  • Remove the stems from your jalapenos. Using tongs, hold the peppers over a stove burner and rotate until roasted, about 1 minute. Delicious, but not necessary.
  • Slam your head of lettuce down on the counter stem side down. Pull on the stem to remove the heart and discard. Rip the head of lettuce apart - don't be gentle!
  • Place lettuce and one or two of the roasted jalapenos into a blender or large food processor. Blend on low speed until jalapenos are pleasantly ground up. Add the mayonnaise, and pulse until blended in. Gradually blend in bread cubes until you get a nice thick but still pourable consistency. If it gets too thick add more mayonnaise. Taste, and blend in more peppers if desired.
  • Put in a squeeze bottle and serve with your favorite dishes, like Saltado de Pollo, or simply dip your bread in it.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 5.6 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 123.2 mg, Sugar 1.8 g

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

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.

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