Aji Criollo Recipes

ECUADORIAN HOT SAUCE RECIPE {AJI CRIOLLO}

Ecuadorian hot sauce recipe {Aji criollo} image

Aji criollo is an Ecuadorian hot sauce made with hot peppers, cilantro, garlic, onion and lime

Provided by Layla Pujol

Time 10m

Number Of Ingredients 7

Ingredients

4 ajies or hot peppers
½ bunch of cilantro (stems and leaves)
½ cup of water
3 garlic cloves
1/2 lime or lemon, juiced
3 tbs finely chopped white parts of scallions or spring onions (can also use regular white onion)
Salt to taste

Steps:

Combine the hot peppers, cilantro, water, garlic cloves and lime juice in the blender or food processor and blend well.
Add the chopped white onions or scallions and salt to taste.

AJI CRIOLLO

Aji Criollo image

A hot sauce from Ecuador, perfect for fish or meat dishes, taken from laylita.com and posted for ZWT7

Provided by WicklewoodWench

Categories Low Protein

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 hot peppers
1/2 bunch cilantro (stems and leaves)
1/2 cup water
3 garlic cloves
1/2 limes, juice of or lemon
3 tablespoons finely chopped white onions (scallions can also be used)
salt

Steps:

Combine the hot peppers, cilantro, water, garlic cloves and lime juice in the blender and blend well.
Add the chopped white onions and salt to taste.

Nutrition Facts : Calories 26.6, Fat 0.1, Sodium 6.6, Carbohydrate 6.3, Fiber 1, Sugar 2.8, Protein 1.2

AJI CRIOLLO - GREEN AJI SALSA

Aji Criollo - Green Aji Salsa image

This bright green salsa goes well with just about anything - empanadas, potatoes, vegetables, grilled meats, etc. It's a bit like chimichurri sauce, but without the garlic - scallions add a milder onion flavor instead. Recipe is from About.com South American Food

Provided by Lavender Lynn

Categories Sauces

Time 10m

Yield 3/4 Cup

Number Of Ingredients 7

Ingredients

1 large bunch cilantro
3 -4 green onions
1 lime
1 tablespoon vinegar
1 small green chili pepper, such as a jalapeñ, o
4 tablespoons olive oil or 4 tablespoons vegetable oil
salt, to taste

Steps:

Wash the cilantro and dry thoroughly. Separate the leaves from the stems, and place the leaves in a food processor or blender, discarding stems. Chop the green onions and add them to the food processor with the cilantro. Process the mixture in short pulses, until everything is coarsely chopped.
Mince the chile pepper, removing any stems or seeds. Add minced chile pepper by the teaspoon to the cilantro and onions, pulsing the mixture after each addition, until desired spiciness is obtained.
Whisk together the vinegar and the juice from 1/2 of the lime. Whisk in the olive oil. Stir the chopped cilantro, green onions and chile pepper mixture into the oil and lime juice. Taste for seasoning and add salt to taste, or more lime juice if desired.
4.Store salsa in an airtight container in the refrigerator until ready to serve (salsa should keep for up to a week in the fridge).

Nutrition Facts : Calories 710.1, Fat 72.4, SaturatedFat 10, Sodium 17.4, Carbohydrate 19.5, Fiber 5, Sugar 6, Protein 2.9

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