Creole Hot Pepper Salsa
Makes about 3/4 cup
Hot pepper salsas similar to this Ecuadorian version are never missing from the South American table.
- 4 hot red or green finger peppers, 3 to 4 inches long, seeded and chopped
- (or leave seeds in for an even hotter salsa)
- 6 tablespoons water
- 1/2 teaspoon salt
- 1/4 cup minced scallions (white part only)
- 2 tablespoons minced fresh cilantro or parsley leaves
1. Place the hot peppers, 2 tablespoons of the water, and the salt in a blender and process until smooth.
2. Transfer to a small bowl. Add the scallions, cilantro, and remaining 4 tablespoons water and mix well. It is best to use this salsa the same day it is made.
Aji Con Chochos
Hot Pepper Salsa with Lupini Beans
Add 2 tablespoons peeled and chopped bottled lupini beans (page 307 of the book), or grind the peeled beans with the hot peppers.
Colombian Hot Pepper Salsa
The small Colombian hot pepper aji pique is not available in the United States. I use hot red finger peppers instead. To make the salsa, add 1/2 small onion, minced (about 1/4 cup), 1 teaspoon fresh lemon juice, and 1 teaspoon canola oil in step 2 and proceed as above.
- The South American Table
The Flavor and Soul of Authentic Home Cooking
from Patagonia to Rio de Janeiro with 450 Recipes
- by Maria Baez Kijac
- Harvard Common Press
- Paperback (2003)
- ISBN-10: 1558322493
- Recipe reprinted by permission.
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Visit Destinations page for more South American food by individual country.
- Cookbook Profile Archive
This page modified February 2007