Ingredientes para Aji Criollo Green Aji Salsa
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Como fazer Aji Criollo Green Aji Salsa
- Wash and thoroughly dry 1 cup of cilantro.
- Separate cilantro leaves from stems; discard stems. Add leaves to a food processor.
- Finely chop 1/2 cup green onions (scallions) and add to the food processor with the cilantro.
- Pulse the cilantro and green onions in short bursts until coarsely chopped.
- Mince 1-2 aji peppers (remove stems and seeds for less heat). Start with 1 and add more to taste.
- Add minced aji pepper to the food processor, pulsing after each addition until you reach your desired level of spiciness.
- In a small bowl, whisk together 2 tablespoons white wine vinegar and the juice of 1/2 lime.
- Whisk in 1/4 cup extra virgin olive oil.
- Gently stir the processed cilantro, green onion, and aji pepper mixture into the oil and lime juice mixture.
- Season with salt to taste. Add more lime juice if needed for extra brightness.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
23g
Fat
49g
Carbs
6g
