COLOMBIAN AVOCADO SALSA
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Blender Egg Tomato Vegetarian Avocado Hot Pepper Gourmet
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Purée chiles, vinegar, and 1 teaspoon salt in a blender. Transfer to a bowl and stir in remaining ingredients.
AJI (COLOMBIAN SALSA)
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
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 (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.
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
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
COLOMBIAN AVOCADO SALSA
A recipe by Gina MarieMiraglia Eriquez. I have not tried this, it is for the ZWT 7 tour of South/Central America.
Provided by Baby Kato
Categories Colombian
Time 30m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Purée chiles, vinegar, and 1 teaspoon salt in a blender.
- Transfer to a bowl and stir in remaining ingredients.
- Chill until ready to use.
COLOMBIAN GUACAMOLE
Provided by Steven Raichlen
Categories Sauce Food Processor Onion Low Fat Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Avocado Healthy Low Cholesterol Vegan Jalapeño Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 1/4 cup water and 21/2 tablespoons lime juice and process to blend. Add more water to avocado mixture by tablespoonfuls if needed and blend until thick sauce forms.
- Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
AJí (COLOMBIAN-STYLE FRESH SALSA)
Colombian food is typically not spicy on its own. Instead, a hot sauce called ají - also the Colombian word for chiles - is served tableside. There are as many types of ají as there are regions in Colombia, but this version, heavy on cilantro and onions, is a good all-purpose sauce that goes especially well with fried foods. Many ají recipes include some white vinegar or lime juice. I prefer using plain water to dilute mine, and I serve lime wedges on the side for diners to add at their discretion. This recipe uses half an onion and half a tomato; use the other half for empanadas.
Provided by J. Kenji López-Alt
Categories condiments
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Finely mince the cilantro, onion, scallions and chile by hand, or by roughly chopping, then pulsing in a food processor. Transfer to a medium bowl.
- Working directly in the medium bowl and using a flat palm to press the cut side of the tomato against the large holes of a box grater, grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin.
- Add 1 teaspoon kosher salt and a few tablespoons of water. Squeeze with lime juice to taste. Stir to combine. The ají should be quite thin in texture. Add more water as necessary. Taste and season with more salt, if desired. Finished ají can be stored in a sealed container in the refrigerator for up to 1 week.
CALIFORNIA AVOCADO SALSA
From her home in Magalia, California, Mary Vosika dishes out this spicy avocado blend. "The salsa's festive green and red colors bring a bit of cheer to any get-together," she writes.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 5 cups.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first eight ingredients. Serve immediately with chips.
Nutrition Facts :
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