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!
Find it online: https://frugalhausfrau.com/2012/07/02/aji-salsa/