Aji Criollo – Green Aji Salsa Recipe – Genius Kitchen

Aji Criollo – Green Aji Salsa Recipe – Genius Kitchen

I was looking through recipes of empanadas and learned that the condiment “Aji” must accompany them. And that it can go on just about anything. Reading the ingredients makes it plain to see why. It’s basically a salsa verde or green salsa. There are as many different recipes as there are tacos; I liked this one myself. They vary greatly, especially depending on where they come from…Peru, Columbia, South America, etc..

I also like another version I saw that looks like a more familiar type salsa, but this post is to save (& share) this one.





  1. Wash the cilantro and dry thoroughly. Separate the leaves from the stems, and place the leaves in a food processor or blender, discarding stems. Chop the green onions and add them to the food processor with the cilantro. Process the mixture in short pulses, until everything is coarsely chopped.
  2. Mince the chile pepper, removing any stems or seeds. Add minced chile pepper by the teaspoon to the cilantro and onions, pulsing the mixture after each addition, until desired spiciness is obtained.
  3. Whisk together the vinegar and the juice from 1/2 of the lime. Whisk in the olive oil. Stir the chopped cilantro, green onions and chile pepper mixture into the oil and lime juice. Taste for seasoning and add salt to taste, or more lime juice if desired.
  4. 4.Store salsa in an airtight container in the refrigerator until ready to serve (salsa should keep for up to a week in the fridge).

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