Aji Picante (Encurtido)

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Prep Time15

Total Time15

Course: Appetizer

Cuisine: colombian

Servings:

Calories: 78kcal

Author: Cari

Ingredients

½ cup Cilantro finely chopped
2 Roma tomatoes chopped
5 green onions chopped
1 garlic clove minced
2 tablespoons of olive oil
Juice of 1 lime
½ teaspoon of white sugar
1/1 teaspoon of salt
¼ teaspoon of black pepper
2 tablespoons of white vinegar

Instructions

Chop your tomatoes, green onions, garlic, cilantro and jalapeño.
Place the chopped tomatoes, green onions, garlic, cilantro and jalapeño in a medium sized bowl.
Add to the bowl the lime juice, olive oil, vinegar, salt, pepper and hot sauce.
Stir to combine and serve.

Notes

Variations and substitutions for this Colombian hot sauce

Want your salsa to be extra spicy? Add in extra jalapeños and/or extra spicy hot sauce. You can also use other peppers like habanero, scotch bonnet or cayenne.

Prefer a smoother texture for your encurtido? Place all the ingredients in a blender or food processor and blend until it reaches your desired consistency.

Don't want your Colombian encurtido to be spicy at all? Simply omit the jalapeño and hot sauce.

Want an extra chunky sauce? This sauce can be as chunky as you like it, intstead of mincing or finely dicing the vegetables feel free to give them a loose chop.

Storage

This salsa Colombiana will keep in the refrigerator in an air tight container for upto 10 days.

Nutrition