Salsa De Aji Colorado
Discover the bold, smoky flavors of Salsa de Aji Colorado, a vibrant Peruvian-inspired pepper sauce that elevates any meal with its rich, complex profile. Made with dried aji panca peppers, this sauce boasts a delicate balance of mild heat and sweet undertones, beautifully enhanced by sautéed garlic, red onion, and a touch of ground cumin. A splash of white vinegar adds tanginess, while olive oil creates a velvety texture. Perfectly blended to a smooth consistency, this versatile condiment pairs wonderfully with grilled meats, roasted vegetables, or even as a dipping sauce. Ready in just 25 minutes, this quick and easy recipe is a flavorful addition to your homemade repertoire. Refrigerate leftovers for up to a week to enjoy its bold, zesty taste anytime!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 units Dried aji panca peppers
- 2 tablespoons Olive oil
- 2 units Garlic cloves
- 1 small Red onion
- 1 teaspoon Ground cumin
- 2 tablespoons White vinegar
- 1 cup Water
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Remove the stems and seeds from the dried aji panca peppers. Rinse them under cold water to remove any surface dust or debris.
In a small saucepan, bring the water to a boil and add the cleaned aji panca peppers. Simmer them for about 10 minutes until softened.
While the peppers are simmering, peel and roughly chop the garlic cloves and red onion.
In a medium skillet, heat the olive oil over medium heat. Add the chopped garlic and red onion, and sauté until the onion becomes translucent, about 5 minutes.
Once the aji panca peppers are softened, drain them, reserving about 1/4 cup of the cooking water.
In a blender, combine the softened peppers, sautéed onion and garlic, ground cumin, white vinegar, and reserved cooking water. Blend until smooth. Add more water, 1 tablespoon at a time, if the mixture is too thick to blend.
Season the sauce with salt and black pepper to taste. Blend again briefly to incorporate the seasoning.
Transfer the salsa to a serving bowl or an airtight container. Allow it to cool completely before serving. It can be refrigerated for up to one week.
Nutrition Facts
Calories |
51 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 2.5 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 52 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
