Salsa De Aji

Title:
Salsa De Aji

Yield:
1 Servings

Categories:
Salsa,
Chile,
Southwest




Ingredients:





     2 lg Tomatoes, seeded and chopped


     1 md Onion, finely chopped


     1 tb Fresh cilantro


     4 lg Aji Peppers( or jalapeno),


          -seeded and chopped


   1/2 c  Water


     1 pn Salt, to taste






 Combine the tomatoes, onion, and cilantro. Place the chiles, water, and 3


 T. of the tomato and onion mixture in a blender or processor and puree


 until smooth. Add the chile puree to the remaining tomato mixture and mix


 well. Salt to taste. Yield: 1 to 2 cups Heat Scale: Medium Salsa


 Variations: Ecuadorians are very fond of putting beans in their salsa. The


 most popular beans are the lupini, which are large white beans about the


 size of lima beans. Just add the cooked beans directly to the salsa. On


 several occasions, the writer encountered salsas with peanut butter as an


 ingredient. Add 1 t. peanut butter with the chiles in the blender and


 follow the above recipe.


 


 NOTES : This is a classic Latin American salsa, and the writer has included


 some optional preparation methods which are fairly unique=


 


 to Ecuador and the Andes.  Although this recipe calls for the use of an


 electric blender, one can follow the traditional method of using a mortar


 and pestle.


 Recipe by: nancy lee 
Posted to CHILE-HEADS DIGEST V3


 #334 by Walt Gray 
on May 24, 1997