Colombian Style Pico De Gallo Aji Picante Recipes

AUTHENTIC COLOMBIAN PICO DE GALLO

Steps:

• Finely chop tomatoes and onion. Mince fresh cilantro. Mix thoroughly with lemon and lime juice in large bowl. Season with salt and pepper, taste and correct seasonings. Cover, and leave to macerate in the refrigerator for at least 4 hours, and preferably overnight.
• Serve with cheese arepas (https://immigrantstable.com/2018/03/29/authentic-colombian-cheese-arepas-with-all-the-fixings-gf-veg/), tortilla chips, patacones, or your favourite quesadillas.

AJí PICANTE (COLOMBIAN HOT SAUCE)

Steps:

• Put the vinegar and habanero pepper in a blender for 2 minutes.
• Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
• Pour in a glass jar and cover. Refrigerate up to 10 days.

COLOMBIAN STYLE PICO DE GALLO {AJI PICANTE}

Steps:

• Begin by putting the hot pepper(s) in a small saucepan and add water until they are just covered. This should take about 1-2 cups of water. Place on medium-high heat and allow to cook/boil until the peppers turn from their bright color to a more muted color and are completely softened.
• While they are cooking, chop up the tomatoes, green onions, and cilantro. Add them to a large bowl. I prefer to use a 2½ or 3-quart-size bowl to prep this Aji.
• When the pepper(s) is done, add the peppers with the water they cooked in to the blender and puree. If you don't have a blender, hand chop the peppers as small as possible and add them, plus the water, to the chopped tomatoes, green onions, and cilantro.*Remember, if you do not like heat, do not add all or any of the seeds depending on your heat preference. You can always add more of the seeds later.
• Next, add the lime juice. Start by adding the juice of three limes and 1½ tsp salt. Taste the mixture and add more lime juice and salt as needed.
• Lastly, add the avocado. You can either dice them or do like Mar does and just use a spoon to scoop small uneven pieces out of each avocado.
• Taste again after the avocado is added and adjust salt and lime as needed.
• Serve with your favorite nachos, tacos, empanadas, fajitas, or as an appetizer with chips.
• Enjoy!

AJI PICANTE (COLUMBIAN HOT SAUCE)

Steps:

• Put the vinegar, water and habanero pepper in a blender for 2 minutes.
• Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
• Pour in a glass jar and cover. Refrigerate up to 10 days.