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* Exported from MasterCook *
Aji Salsa - Columbian
Recipe By :Adapted from a recipe from Colombian Embassy chef Gladys Rodriguez.
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bunches cilantro -- (about 1 1/2 cups) finely chopped
6 scallions -- white parts only, finely chopped
1/2 teaspoon hot pepper sauce -- such as Tabasco, or to taste
6 plum tomatoes -- peeled, seeded and finely diced 1 cup water
Salt
In a medium bowl, combine the cilantro, scallions, hot pepper sauce or chili peppers, tomatoes, water and salt to taste. The mixture should taste like a salsa but with a more liquid consistency. If not using right away, cover and refrigerate.
Makes about 2 cups (32 one-tablespoon servings)
3 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 21mg sodium, 1g carbohydrates, 0g dietary fiber, n/a sugar, 0g protein.
Colombian households have their own favorite version of aji salsa, some using lime juice and vinegar. This is the one served at the Colombian Embassy. Of the garnishes, aji salsa and capers give the soup a burst of flavor. In lieu of hot pepper sauce, you can use 4 red chili peppers, finely chopped.
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Tested by Leigh Lambert for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 4 Calories; trace Fat (9.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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