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Aji Salsa

Aji Salsa 2.000
Mar 1, 2006

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
Ingredients
  • 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
  • Salt

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Directions

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.


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Recipe Source

Adapted from a recipe from Colombian Embassy chef Gladys Rodriguez.

Tested by Leigh Lambert.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1 tablespoon serving: 3


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 21mg 1%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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