Colombian households have their own favorite version of aji salsa, some using lime juice and vinegar. This is the one served at the Colombian Embassy. Of the garnishes, aji salsa and capers give the soup a burst of flavor. In lieu of hot pepper sauce, you can use 4 red chili peppers, finely chopped.
Servings: 2 cups
- 2 bunches (about 1 1/2 cups) cilantro, finely chopped
- 6 scallions, white parts only, finely chopped
- 1/2 teaspoon hot pepper sauce, such as Tabasco, or to taste
- 6 plum tomatoes, peeled, seeded and finely diced
- 1 cup water
In a medium bowl, combine the cilantro, scallions, hot pepper sauce or chili peppers, tomatoes, water and salt to taste. The mixture should taste like a salsa but with a more liquid consistency. If not using right away, cover and refrigerate.
Adapted from a recipe from Colombian Embassy chef Gladys Rodriguez.
Tested by Leigh Lambert.
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