This Tangy Aji Salsa is a family favorite. It’s got more than a bit of sweet/sour sass. There’s a little heat, no doubt, but it can be made as mild or as fiery hot as you want – don’t fear the pepper!
Aji Salsa or Habanero Salsa
Everyone goes nuts for this salsa every time I make it, from friends to family, including my 89-year-old Dad. Make a lot – people have literally upturned their bowls to get the last drops!
About Aji Salsa:
This is not your everyday old salsa. It’s a little different and it’s fire! Make it once and you’re gonna be hooked. Even better, you’re gonna go down in the Salsa Hall of Fame. Oh, there isn’t one? There should be!
It’s the combo of the fruity spicy Aji peppers (they’re not super hot) and the lime/vinegar back note that gives a sweet heat vibe to the salsa. The rest of the players add in their notes, too. Sweet red bell pepper, the best tomatoes the season can give, cilantro, green and red onion. A touch of oil carries the flavor throughout, and a smidge of sugar slams those flavors home.
Fair warning: It’s ok if the first you make the recipe as given, just to try it out. But after that, you’re gonna find out what I did. You’re gonna need to make a lot. Every single time. It’s a burden, but a happy one! Seriously, peeps will start by dipping in their chips with a reasonable amount and end up loading them to the max – it’s like this is so good it turns them into crazed salsa-eating animals.
My Dad loved this salsa. He’s gone, now, but just seeing him hand modeling makes me smile.
Serving:
At home, I usually serve this with tortilla chips, and if I can pull it off, I make the extra effort and serve it with my homemade Restaurant Style Tortilla Chips. Hey, this is a special salsa and needs the best! If ya can’t make your own, no worries; store bought is fine. Try to find the “restaurant style.”
This makes a beautiful side to so many dishes; I know once you’ve tried it you’re gonna be inspired. I love it on tacos, of course, but I’m likely to serve it with almost any long-cooking braised dish that could use a little freshness. It doesn’t matter if it’s a Caribbean dish, a Southern one, or something Southwestern, it perks up everything it’s served with.
Restaurant Style Tortilla Chips
Making Aji Salsa:
Ya gotta know that I think any recipe on my site is perfect as is – because obviously, I make my food how I like it – and trust that others will like it, too! Feel free to tinker, though, after all, recipes are more guidelines than anything.
When making this salsa, tinker with any ingredients and amounts, but stick to the method! It’s unusual for salsa and is part of what makes this salsa outstanding.
- The peppers are blended with olive oil, vinegar, lime juice, salt, and sugar and that makes an “emulsion” – basically a dressing.
- That dressing takes on magical properties once poured over the rest of the veggies.
The oil and sugar are essential to the recipe. Here’s why:
Don’t be freaked that this salsa has a quarter cup of oil – the recipe makes about 3 1/2 cups so it’s not unreasonable. It’s just that most of us aren’t used to using oil in salsa. Many of the compounds and flavors from the peppers are “fat” soluble, so that oil carries the flavors throughout – and what a difference it makes.
The sugar is also essential. You’ll just have to trust me on that one and it’s just a smidge. The tangy Aji Salsa needs the sugar for balance and for the bit of sweet heat tang that sets this apart from other Salsas.
The Heat & Substituting:
Aji Amarillo peppers, if they can be found. have an unusual, fruity flavor. If they’re not in the market, I usually sub in 1/2 to 1 habanero. Fresnos could work, too. All three peppers vary in heat level but they all have the fruitiness needed in this salsa.
Let’s break down the heat levels. I always use the Scoville Chart from Mike at Chili Pepper Madness. I love his site!
- Habanero or Scotch Bonnet: ranks at 100,000 to 350,000 units on the Scoville Scale. Use one-half to a whole, with ribs and seeds removed.
- The Aji Amarillo ranks at 30,000 to 50,000 units on the Scoville Scale, so they’re close to a Serrano, about a medium hot. Use two to three in the recipe.
- The Fresno Pepper ranks at 2,500 to 10,000 units on the Scoville Scale, so they’re slightly hotter than a Jalapeno. They’re known to be hotter as they ripen into red. Use several in the recipe.
When made with a whole Habanero, this burned the tip of my tongue and left a little burn in the back of my throat. I tried it the next time with just a half and thought it was perfect – just a little spicy, giving the vinegar and tomatoes a chance to shine.
Storing the Aji Salsa:
- Work cleanly and this will store well for three to five days. If the salsa becomes too watery, feel free to drain off a little of the juices. After refrigeration, the oil can thicken a bit; no worries, just let the salsa sit at room temperature for a few minutes and stir together.
- Like most salsas, the flavor improves after a day, although with longer storage the tomatoes might suffer a bit in looks.
Saving Money on Aji Salsa:
Here’s how to bring Aji Salsa to the table on a budget. Buy vegetables in season and on sale at the grocery. Discount groceries run about the same price as grocery store sales.
- For Bell Peppers compare pricing in two or three packs to singles. If a save is needed, roast the colored ones and freeze. The green can be diced and frozen.
- Other venues might be needed to find quality tomatoes. If farmer’s markets or farm stands are an option, take advantage.
Aji Salsa
Aji Salsa
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3 1/2 cups 1x
- Category: Appetizer
Ingredients
- 2 to 3 Aji Peppers or 1/2 to 1 Habanero seeded and minced
- 1/2 red bell pepper, chopped finely
- 1/4 cup olive oil
- 1/4 cup vinegar (plain, cider or red wine)
- Juice of 1 lime (or lemon)
- 1 teaspoon salt
- 1–2 teaspoons sugar
- 3 good-sized tomatoes, seeded, chopped and drained (they can be blanched and skinned)
- 1/3 cup cilantro, minced (optional)
- 3 green onions, white and green parts, chopped
- 1/4 cup red onion, finely chopped
- Black pepper to taste
Instructions
Place the peppers in a food processor or blender with the olive oil, vinegar, lime juice, salt, and sugar. Process until nearly smooth.
Add the chopped tomatoes, cilantro if using, green onions, and red onions to a bowl, and drizzle with the pepper blend. Mix, taste for seasoning, and add more salt and/or sugar as needed. Sprinkle with a little black pepper and stir in. Store in refrigerator until ready to serve.
Note: When made with a whole Habanero, this burned the tip of my tongue and left a little burn in the back of my throat. I tried it the next time with just a half and thought it was perfect – just a little spicy, giving the vinegar and tomatoes a chance to shine. Of course, if you love heat, use more!
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