Simple but tasty menu Aji (Colombian Salsa)

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Aji (Colombian Salsa)

"A tangy fresh Colombian-style salsa which can be made delicious either mild or XXX hot! Goes great with grilled meats, empanadas, and tostones, but I put it on everything... even my eggs! There seem to be several variations of this; some watery, some oily, some saucy, some chunky, but my mom is from Barranquilla, Colombia and this is how she makes it."

Ingredients :

1 large plum tomato, coarsely chopped
1 bunch fresh cilantro, stems removed
1/2 small onion, coarsely chopped
1 jalapeno pepper, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons olive oil
1/2 lime, juiced
1 tablespoon white sugar
2 teaspoons apple cider vinegar
1 teaspoon salt
1 bunch green onions, finely chopped

Instructions :

Prep : 30M	Cook : 8M	Ready in : 30M

Combine tomato, cilantro, onion, jalapeno pepper, and garlic in a food processor. Add olive oil, lime juice, sugar, apple cider vinegar, and salt; pulse until a coarse paste forms. Mix in green onions.

Notes :

Substitute 1 teaspoon garlic paste for the garlic cloves if preferred.
Please note that this salsa can turn out great with more or with no jalapeno; it just depends on your preference. However, because the spiciness of jalapenos is very unpredictable, I highly recommend leaving it out, transferring the salsa to a bowl, and then adding the finely chopped jalapeno gradually. I even throw mine in a small Magic Bullet®-style blender with a little olive oil and turn it into a paste so I can add it very carefully. This also allows you to separate the salsa into mild and spicy batches.

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