AJI PICANTE (COLUMBIAN HOT SAUCE)
This condiment is a staple for many Columbians. Try it with empanadas or even your favorite taco. It is also perfect for adding a little something extra to soups and stews.
Provided by Patrick Johnson
Categories Salsas
Time 5m
Number Of Ingredients 11
Steps:
- 1. Add vinegar, water and habanero in blender and blend for approximately 2 minutes
- 2. Mix remaining ingredients in a non-reactive bowl
- 3. Add vinegar and habanero mixture and mix well
AJI PICANTE (COLUMBIAN HOT SAUCE)
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
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
TOSTONES WITH COLOMBIAN AJI HOT SAUCE
Provided by Ingrid Hoffmann
Categories side-dish
Time 3h35m
Yield 4 to 6 servings, and 1 1/2 cups sauce
Number Of Ingredients 11
Steps:
- Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 4 or 5 pieces, each about 1-inch long.
- Heat the oil in a medium skillet over medium heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 4 to 5 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- Raise heat to high.
- Place plantain pieces between 2 sheets of parchment paper. Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 1 to 2 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
- Combine the cilantro, scallions, Scotch bonnet, onion, lime juice and water in a small glass bowl or jar with a tight fitting lid. Season with salt, to taste. Stir all the ingredients together. Set the Aji aside for several hours to allow the flavors to blend.;
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