Hot Aji Salsa

Hot Aji Salsa Recipe - Vegetarian Food from Chile, Peru

Region / culture: Chile, Peru | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Hot Aji Salsa is a spicy and flavorful sauce that originates from Peru. It is made with a combination of chilies, onions, garlic, peanuts, cheese, and other ingredients that come together to create a delicious and versatile condiment.

History

Hot Aji Salsa has been a staple in Peruvian cuisine for centuries. The sauce is traditionally made with aji amarillo chilies, which are a type of yellow chili pepper that is commonly used in Peruvian cooking. The sauce is often served with grilled meats, roasted vegetables, or used as a dipping sauce for bread.

Ingredients

3 chilies, diced and stems removed
1 small onion, chopped
2 tsp minced garlic
0.25 – 0.33 cup vegetable oil
0.5 cup roasted peanuts
8 saltine crackers, crushed
0.75 cup grated mozzarella cheese or muenster cheese
1 cup evaporated milk
1 tsp chopped fresh cilantro
1 lemon, juice of
salt and freshly ground black pepper

How to prepare

In a skillet, sauté the chiles, onion, and garlic in a tablespoon of oil until they become soft.
Transfer the sautéed mixture to a blender or food processor. Add peanuts, crackers, cheese, milk, and cilantro. Blend until the mixture becomes smooth.
While the machine is running, gradually add the lemon juice and oil until the sauce reaches the desired consistency.
Before serving, heat the sauce. Any leftovers can be stored in the refrigerator.
Note: It is uncommon but not unheard of in Peru to use saltine crackers as a thickening agent in sauces.

Variations

Add a squeeze of lime juice for extra tanginess.
Substitute roasted almonds or cashews for the peanuts.
Mix in a spoonful of honey for a touch of sweetness.

Cooking Tips & Tricks

Be sure to remove the stems from the chilies before dicing them.

- Adjust the amount of oil and lemon juice to achieve the desired consistency of the sauce.

- Heating the sauce before serving helps to enhance the flavors.

- Store any leftovers in the refrigerator for up to a week.

Serving Suggestions

Hot Aji Salsa can be served as a dipping sauce for bread, drizzled over grilled meats or roasted vegetables, or used as a marinade for chicken or fish.

Cooking Techniques

Sautéing the chilies, onions, and garlic helps to develop their flavors.

- Blending the ingredients together creates a smooth and creamy texture.

Ingredient Substitutions

Use jalapeños or serrano peppers instead of aji chilies.

- Swap out the evaporated milk for coconut milk for a dairy-free version.

Make Ahead Tips

Hot Aji Salsa can be made ahead of time and stored in the refrigerator for up to a week. Simply reheat before serving.

Presentation Ideas

Serve Hot Aji Salsa in a small bowl with a sprinkle of chopped cilantro on top for a pop of color.

Pairing Recommendations

Hot Aji Salsa pairs well with grilled meats, roasted vegetables, rice dishes, or as a topping for tacos or nachos.

Storage and Reheating Instructions

Store any leftover Hot Aji Salsa in an airtight container in the refrigerator for up to a week. Reheat in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 9g per serving

Vitamins and minerals

Vitamin C: 15% of daily value per serving

Calcium: 15% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains peanuts and dairy

Summary

Hot Aji Salsa is a rich source of protein, calcium, and vitamin C. It is high in fats and carbohydrates, making it a satisfying and flavorful condiment.

Summary

Hot Aji Salsa is a spicy and flavorful sauce that adds a kick to any dish. With a blend of chilies, peanuts, cheese, and other ingredients, this Peruvian condiment is sure to become a favorite in your kitchen.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Hot Aji Salsa like it was yesterday. It was a sunny afternoon in the bustling marketplace of Lima, Peru, where the aroma of spices and fresh produce filled the air. As I browsed through the colorful stalls, I stumbled upon a small stand run by an elderly woman with a twinkle in her eye and a mischievous grin on her face.

Intrigued by the array of peppers and herbs displayed before me, I struck up a conversation with the woman, who introduced herself as Rosa. She explained that she was known throughout the city for her famous Hot Aji Salsa, a fiery condiment that she had been making for decades. As she shared the recipe with me, I could sense her passion and love for cooking radiating from her every word.

Rosa began by selecting the freshest aji peppers, a staple ingredient in Peruvian cuisine known for their bold flavor and heat. She showed me how to carefully remove the seeds and dice them into tiny pieces, being sure to wear gloves to protect my hands from the spicy oils. Next, she added a generous amount of garlic, onions, and cilantro, all finely chopped and mixed together with a splash of lime juice to enhance the flavors.

As we worked side by side, Rosa shared stories of her childhood spent in the Andean mountains, where she learned the art of cooking from her own grandmother. She spoke of the long-held traditions and customs of her culture, passed down through generations, and how each ingredient in the Hot Aji Salsa held a special significance.

After all the ingredients were combined, Rosa carefully spooned the vibrant red salsa into small jars, sealing them tightly with a lid. She explained that the salsa needed time to develop its full flavor, so she instructed me to let it sit for at least a day before serving. As I bid farewell to Rosa and thanked her for her generosity, I couldn't wait to share this newfound recipe with my own family.

Back at home, I eagerly prepared a batch of Hot Aji Salsa, following Rosa's instructions to the letter. As the spicy aroma filled the kitchen, I couldn't help but feel a sense of pride and accomplishment. I knew that this recipe would become a beloved favorite among my loved ones, just as it had been for Rosa and her family for generations.

Over the years, I have continued to make Hot Aji Salsa for countless gatherings and celebrations, each time adding my own unique twist to the recipe. Whether it's a touch of honey for sweetness or a hint of cumin for depth of flavor, I always strive to honor the tradition and heritage of this beloved condiment.

As I pass on this recipe to my children and grandchildren, I hope that they too will find joy in the art of cooking and the stories behind each dish. For me, Hot Aji Salsa will always hold a special place in my heart, a reminder of the day I met Rosa and discovered the magic of Peruvian cuisine. And as I take a bite of the fiery salsa, I can't help but smile, knowing that this recipe will continue to be shared and cherished for years to come.