Best Colombian Aji Recipes

AJí (COLOMBIAN-STYLE FRESH SALSA)

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.

AJI (COLOMBIAN SALSA)

Steps:

• Combine all ingredients, cover, and let sit in refrigerator for at least an hour so all the flavors develop before serving.

AJI (COLOMBIAN SALSA)

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.

COLOMBIAN AJI

Steps:

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

AJí (COLOMBIAN-STYLE FRESH SALSA)

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

AJI (COLOMBIAN SALSA)

Steps:

• 1. Combine all ingredients, cover, and let sit in refrigerator for at least an hour so all the flavors develop before serving.

TOSTONES WITH COLOMBIAN AJI HOT SAUCE

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.;

COLOMBIAN AJI

Steps:

• In a blender, combine the jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt.
• Blend until smooth.
• Place in refrigerator and chill for at least 30 minutes to allow time for flavors to mix.
• Serve with meats, vegetables, breads, etc. Enjoy!

COLOMBIAN CARNE ASADA WITH AJI PICANTE RECIPE

Steps:

• FOR THE STEAK: Using a sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2 inch intervals. Put the steak in a shallow glass baking dish. In a small bowl, combine the cumin, oregano, salt, and a few turns of black pepper. Rub the olive oil and garlic over both sides of the steak, and then rub in the spice mix. Add the scallions and beer, turn the steak over a few times to coat both sides, cover the dish, and refrigerate for at least 3 hours, turning occasionally, or as long as overnight. FOR THE AJI PICANTE; In a medium jar or container with a fitted lid, combine 1/4 cup water, the lime juice, vinegar scallions, cilantro tomato jalapeño and salt. Refrigerate until ready to use and up to 2 days. PREHEAT GRILL TO HIGH Lightly oil the grate. Remove the steaks from the marinade discarding the marinade and grill to desired doneness. Transfer steaks to a cutting board and let rest 5 minutes. Thinly slice the steaks across the grain. Transfer to a platter and serve with aji picante on the side.

COLOMBIAN CARNE ASADA WITH AJI PICANTE RECIPE

Steps:

• FOR THE STEAK: Using a sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2 inch intervals. Put the steak in a shallow glass baking dish. In a small bowl, combine the cumin, oregano, salt, and a few turns of black pepper. Rub the olive oil and garlic over both sides of the steak, and then rub in the spice mix. Add the scallions and beer, turn the steak over a few times to coat both sides, cover the dish, and refrigerate for at least 3 hours, turning occasionally, or as long as overnight. FOR THE AJI PICANTE; In a medium jar or container with a fitted lid, combine 1/4 cup water, the lime juice, vinegar scallions, cilantro tomato jalapeño and salt. Refrigerate until ready to use and up to 2 days. PREHEAT GRILL TO HIGH Lightly oil the grate. Remove the steaks from the marinade discarding the marinade and grill to desired doneness. Transfer steaks to a cutting board and let rest 5 minutes. Thinly slice the steaks across the grain. Transfer to a platter and serve with aji picante on the side.