|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Every Latin cuisine has a spicy pepper condiment - there are probably enough variations to fill a whole cookbook. This aji (hot pepper) sauce is made with roasted chile peppers for extra depth of flavor. The chiles are chopped and combined with scallions, cilantro, lime juice and vinegar, for a fresh-tasting green salsa with some kick.
- 4 chili peppers (roasted green chile)
- 1 bunch onions (green)
- 1 bunch cilantro
- 2 limes (Mexican, juiced)
- 1/2 teaspoon cumin
- 2 tablespoons vinegar
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
Wash and dry the onions and cilantro, and remove stem and seeds from the roasted chile peppers (recipe here). Remove stems from cilantro.
Roughly chop the scallions and peppers, and place them in a food processor or blender with the cilantro leaves. Process in short spurts until vegetables are well minced.
Place vegetables in a bowl, and stir in the lime juice, cumin, and vinegar. Season with salt and pepper to taste.
Store aji in an airtight container in the refrigerator.