Peruvian Aji Salsa. recipe-vegan

[Guest guest]

Andean Peruvian " Aji Salsa " (I also eat very hot and spicy food)

Chile pastes, made with fresh or dried chiles, are used in soups, stews, and

sauces. Many Andean cooks keep containers of different aji pastes on hand in the

refrigerator or freezer. I put over grilled or baked tofu steaks.

 

Ingredients: (If you can't find these types of chiles use serrano, habanero or

jalapeno. Habanero are the best as a substitute). I have a Peruvian market

near my home but I know many members probably don't have access to one. This is

a seriously hot so I think Susie and Shawn will enjoy it. My husband is from

Yucatan and it's a little hot for him.

 

 

2 to 4 fresh or dried aji rocoto or 6 fresh or dried aji amarillo or rojo, aji

mirasol, aji cristal, or aji ponca chiles.

 

 

3 to 4 tablespoons mild salad oil (canola) or water. (I use canola)

 

1 garlic clove minced (optional)

 

few sprigs of chopped cilantro

 

one squeeze of a fresh lime or lemon half

 

 

1/2 teaspoon salt, or to taste

 

 

Peel chiles (if desired), seed them, and remove the ribs. You may either blanch

the chiles in boiling water or roast them for easier peeling. Coarsely chop the

fresh chiles. Combine the chopped chiles, garlic, oil, lemon or lime juice, and

salt in a blender, and puree. Stir in cilantro. If you have chosen not to peel

the chiles, press the mixture through a medium-mesh sieve into a bowl for a

smoother paste.

lf you are using dried chiles, soak them in hot water to cover for 30 minutes.

Then drain, peel (if desired), seed them, and remove the ribs. Coarsely chop the

reconstituted chiles. Combine the chopped chiles, oil, and salt in a blender,

and puree. If you have chosen not to peel the chiles, press the mixture through

a medium-mesh sieve into a bowl for a smoother paste. The paste may be stored in

a tightly covered container in the refrigerator for 1 week, or in the freezer

for several months.

 

 

 

 

 

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[Guest guest]

Thank you very much for posting the two salsa/paste recipes. Yummy. I like

that idea of placing it on grilled tofu steaks.. Genius. Talk about giving

kick to a tasteless tofu. Might work as a great marinade /rub type of thing

too. Does " aji " mean " chile " ?

 

Thanks again,

Shawn

 

On 9/3/05, sissy z wrote:

>

> Andean Peruvian " Aji Salsa " (I also eat very hot and spicy food)

> Chile pastes, made with fresh or dried chiles, are used in soups, stews,

> and sauces. Many Andean cooks keep containers of different aji pastes on

> hand in the refrigerator or freezer. I put over grilled or baked tofu

> steaks.

>

> Ingredients: (If you can't find these types of chiles use serrano,

> habanero or jalapeno. Habanero are the best as a substitute). I have a

> Peruvian market near my home but I know many members probably don't have

> access to one. This is a seriously hot so I think Susie and Shawn will enjoy

> it. My husband is from Yucatan and it's a little hot for him.

>

>

> 2 to 4 fresh or dried aji rocoto or 6 fresh or dried aji amarillo or rojo,

> aji mirasol, aji cristal, or aji ponca chiles.

>

>

> 3 to 4 tablespoons mild salad oil (canola) or water. (I use canola)

>

> 1 garlic clove minced (optional)

>

> few sprigs of chopped cilantro

>

> one squeeze of a fresh lime or lemon half

>

>

> 1/2 teaspoon salt, or to taste

>

>

> Peel chiles (if desired), seed them, and remove the ribs. You may either

> blanch the chiles in boiling water or roast them for easier peeling.

> Coarsely chop the fresh chiles. Combine the chopped chiles, garlic, oil,

> lemon or lime juice, and salt in a blender, and puree. Stir in cilantro. If

> you have chosen not to peel the chiles, press the mixture through a

> medium-mesh sieve into a bowl for a smoother paste.

> lf you are using dried chiles, soak them in hot water to cover for 30

> minutes. Then drain, peel (if desired), seed them, and remove the ribs.

> Coarsely chop the reconstituted chiles. Combine the chopped chiles, oil, and

> salt in a blender, and puree. If you have chosen not to peel the chiles,

> press the mixture through a medium-mesh sieve into a bowl for a smoother

> paste. The paste may be stored in a tightly covered container in the

> refrigerator for 1 week, or in the freezer for several months.

>

>

>

>

>