Menu

Aji Mirasol Salsa

  • Details
  • Related Items

Aji Mirasol Chiles, the dried form of the Aji Amarillo, are a unique chile pepper absent from the arsenal of many chefs. A staple of Peruvian cuisine, their uniquely fruity flavor make Aji Mirasols a versatile pepper; great in a wide variety of dishes, but especially salsa. The combination of fresh citrus, cilantro and the slightly spicy Aji Mirasol chiles just begs to be eaten with grilled halibut, shrimp, chicken, pork or goat. Try some at your next barbecue and wow your guests with one-of-a-kind South American flair!

 

Aji Mirasol Salsa

Aji Mirasol Salsa

Ingredients

  • 3 oz. Aji Mirasol chiles
  • 1 teaspoon Black Lava Flake Salt, plus additional to taste
  • 3 tablespoons olive oil
  • 4 tablespoons red onion, finely chopped
  • 4 tablespoons fresh lime juice
  • 2 teaspoons fresh cilantro, chopped
  • 2 teaspoons fresh mint, chopped
  • 2 teaspoons fresh parsley, chopped

Instructions

  1. Snip stems from chiles, then cut lengthwise, and remove ribs and seeds. Cut chiles into 1" pieces, and place in heat-proof bowl. Pour boiling water over chiles until just covered, and allow to sit 30 minutes.
  2. Strain chiles, reserving liquid, and place in blender with 3/4 cup of the liquid. Add 1 tsp. salt, and blend until smooth. Strain the paste through a sieve, pushing through patiently. (The flavor and texture will be worth the effort!) Discard pulp remaining in sieve.
  3. Whisk in the onion and lime, and salt to taste. Add the chopped fresh cilantro, mint and parsely, and stir. Allow to sit at least 15 minutes for flavors to meld.

Notes

You can use this salsa as a dip with tortilla or cassava chips, but it's even better served with grilled meat or seafood.

https://www.silkroaddiary.com/aji-mirasol-salsa/

Tagged with:

 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Hahn Family Sweet Treats

In any house, no Thanksgiving dinner would be complete without the desserts. Pumpkin pie is par for the course, but few folks stop there. Every family has their own unique preferences, and this collection of …

South Asian Coconut Butter

Things are getting saucy. For the April 2016 Meet & Eat, we’re going to be joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this …

Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Seattle’s local farmers have been showcasing artichokes for a few weeks now, so what better produce to highlight one of our newest blends, Rooster Spice! Inspired by everyone’s favorite Vietnamese hot sauce, Rooster Spice packs …

Sassy Bacon Draped Meatloaf

I’ve finally nailed a simple and satisfying meatloaf recipe! A generous loaf draped in bacon is always a universal hit, but with classic comfort food, the brilliance is in the details. What set this loaf …

Ghost Chile Honey Cake

The combination of chile and chocolate is irresistible. This Ghost Chile Honey Cake is a mouth watering example of the time-tested flavor combination. By infusing the ghost chile into honey, we were able to mellow the …