Ají Picante
By Nadia DomeqPublished on August 7, 2023
Time
15 minutes
Yield
Serves 6 (Makes 1½ cups)
Ingredients
2 plum tomato, cored and chopped fine½ red bell pepper, chopped fine½ cup chopped fresh cilantro ¼ cup water 2 tablespoons distilled white vinegar 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 3 scallions, minced2 garlic cloves, minced2 teaspoons minced jalapeño chile 1 teaspoon sugar ¼ teaspoon table salt
Instructions
- Combine all ingredients in bowl, stirring to dissolve sugar. Salsa can be refrigerated for up to 1 week.
Time
15 minutesYield
Serves 6 (Makes 1½ cups)Ingredients
2 plum tomato, cored and chopped fine
½ red bell pepper, chopped fine
½ cup chopped fresh cilantro
¼ cup water
2 tablespoons distilled white vinegar
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 scallions, minced
2 garlic cloves, minced
2 teaspoons minced jalapeño chile
1 teaspoon sugar
¼ teaspoon table salt
Ingredients
2 plum tomato, cored and chopped fine
½ red bell pepper, chopped fine
½ cup chopped fresh cilantro
¼ cup water
2 tablespoons distilled white vinegar
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 scallions, minced
2 garlic cloves, minced
2 teaspoons minced jalapeño chile
1 teaspoon sugar
¼ teaspoon table salt
Ingredients
2 plum tomato, cored and chopped fine
½ red bell pepper, chopped fine
½ cup chopped fresh cilantro
¼ cup water
2 tablespoons distilled white vinegar
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 scallions, minced
2 garlic cloves, minced
2 teaspoons minced jalapeño chile
1 teaspoon sugar
¼ teaspoon table salt
Why This Recipe Works
There are countless versions of the sauce, but one popular iteration is tomato-based and fiery from minced jalapeño yet tempered thanks to fresh vegetables and herbs. Plum tomatoes supplied juiciness but held their shape. Scallions provided a mild allium bite but didn't overpower the other flavors, and 2 teaspoons of jalapeño chile provided just the right amount of heat. Thinning the sauce with water allowed it to soak into whatever it was topping and infused the dish with heat and freshness.
Instructions
- Combine all ingredients in bowl, stirring to dissolve sugar. Salsa can be refrigerated for up to 1 week.
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