Aji Salsa
The Washington Post, March 1, 2006
- Cuisine: Central/South American
- Course: Condiment
- Features: Fast, Meatless
Summary:
Colombian households have their own favorite version of aji salsa, some using lime juice and vinegar. This is the one served at the Colombian Embassy. Of the garnishes, aji salsa and capers give the soup a burst of flavor. In lieu of hot pepper sauce, you can use 4 red chili peppers, finely chopped.
Makes about 2 cups
Ingredients:
- 2 bunches (about 1 1/2 cups) cilantro, finely chopped
- 6 scallions, white parts only, finely chopped
- 1/2 teaspoon hot pepper sauce, such as Tabasco, or to taste
- 6 plum tomatoes, peeled, seeded and finely diced
- 1 cup water
- Salt
Directions:
In a medium bowl, combine the cilantro, scallions, hot pepper sauce or chili peppers, tomatoes, water and salt to taste. The mixture should taste like a salsa but with a more liquid consistency. If not using right away, cover and refrigerate.
Recipe Source:
Adapted from a recipe from Colombian Embassy chef Gladys Rodriguez.
Tested by Leigh Lambert for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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