Ají is used on everything in Colombia, from empanadas to eggs. You can make it as spicy or mild as you like, simply adjust the cayenne pepper. Everyone back home has a different way of making aji but after a lot of trial and error this is my favorite recipe - not too spicy (I am a major wimp) but still with a little kick. I use ají on everything so get creative and put a little on pizza, rice, soups, stews, meats, potatoes.... anything. It goes great with the Arroz Con Pollo below.
Ingredients
1 1/2 cups water
4 TBSP cilantro, minced
2 TBSP spring onion, finely diced
1 tsp salt
1/4 tsp cayenne pepper
Directions
Mix everything in a glass container, blend well and serve
Tip: The ají will keep in the refrigerator for about 5 -7 days
Variation: This version only keeps 2-3 days but it is also good - add 2 TBSP tomato, finely chopped
No comments:
Post a Comment