Tostones With Colombian Aji Hot Sauce Recipes

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EGGS COLOMBIAN



Eggs Colombian image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

12 large eggs
Salt and pepper
6 scallions, white and green parts
Plum tomato or 1/2 of a large tomato
2 tablespoons olive oil
2 12-inch whole wheat tortillas

Steps:

  • Crack the eggs into a bowl and add some salt and pepper. Beat with a whisk or fork until well mixed. Trim the ends from scallions and slice thin. You should have about 1/2 cup. Cut the tomato into 1/2-inch dice. You should have about 1/2 cup. Using a non-stick pan or a cast iron skillet, heat the oil until hot over a high heat. Add the scallion and tomato and a bit of salt and pepper. Saute until the tomato is broken down, stirring often, about 3 minutes. Add the eggs and scramble. Cook until just set. Lay the tortillas on a flat surface. Divide the eggs evenly between tortillas laying them in a strip from one side of the tortilla to the other, about 1/3 of the way up from the bottom. Pull the bottom of the tortilla up over the eggs, tuck the tortilla into the egg until it feels snug and roll it up, like making a nori roll. Cut the rolls into halves or thirds. Serve immediately or reheat on a panini press before serving. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

COLOMBIAN AJI



Colombian Aji image

For any Colombian food you serve, always have some aji on the table. Hot, spicy, fresh, and flavorful.

Provided by Marian

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 7

10 jalapeno peppers, seeded
¼ cup water
¼ cup white vinegar
¼ cup fresh lemon juice
1 ½ cups chopped green onions
1 cup chopped cilantro
2 teaspoons salt

Steps:

  • In a blender, combine jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt. Blend until smooth; refrigerate until ready to serve.

Nutrition Facts : Calories 7.4 calories, Carbohydrate 1.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 293.8 mg, Sugar 0.6 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 (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

AJí PICANTE (COLOMBIAN HOT SAUCE)



Ají Picante (Colombian Hot Sauce) image

Ají picante or Ají Piqué is a spicy sauce from my hometown Antioquia. We keep it in the refrigerator all year round. It is an absolute must for Colombian Empanadas and it is the perfect sauce to flavor soups, stews and the perfect dipping sauce for Patacones. Growing up in my house we used it.

Provided by Erica Dinho

Categories     Sauce

Number Of Ingredients 11

1 seeded small hot pepper or 1 red habanero pepper
½ cup white vinegar
¼ cup water
¼ teaspoon salt
1 teaspoon sugar
1 tablespoon lime juice
2 tablespoons vegetable oil
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley
½ cup chopped scallions
½ cup chopped tomato

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.

Nutrition Facts : Calories 165 kcal, Carbohydrate 8 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Sodium 390 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

AJI PICANTE (COLUMBIAN HOT SAUCE)



Aji Picante (Columbian Hot Sauce) image

Columbian condiment used to add flavor to anything from empanadas to soups and as a dipping sauce. From MyColumbianRecipes.com

Provided by Kim127

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 11

1 small red habanero pepper, seeded and chopped
1/2 cup white vinegar
1/4 cup water
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon lime juice
2 tablespoons vegetable oil
1/2 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1/2 cup scallion, chopped
1/2 cup tomatoes, chopped

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.

Nutrition Facts : Calories 171.5, Fat 13.9, SaturatedFat 1.8, Sodium 309.1, Carbohydrate 9.5, Fiber 1.9, Sugar 5.5, Protein 1.6

AJí (COLOMBIAN-STYLE FRESH SALSA)



Ají (Colombian-Style Fresh Salsa) image

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

1 packed cup cilantro, leaves and tender stems
1/2 small white or yellow onion
3 scallions
1 serrano or Fresno chile, or jalapeño
1/2 ripe beefsteak tomato
Kosher salt
Lime wedges, for serving

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.

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