salsa cayena
This spicy salsa contains tomatoes, red chilies and crushed red pepper flakes, which is what gives it its vibrant red color. In Argentina, it's often served alongside empanadas. Aji Molido is a staple seasoning used in Argentina. It's made of dried capsicum flakes. If you can't find it in local Latin markets, you can used standard crushed red pepper flakes and just slightly crush them so that some seeds stay whole but some seeds become ground, to release more "heat". In a pinch, you can use any red chili powder (though you might wish to adjust the amount to suit your "heat" tolerance).
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prep time
10 Min
cook time
method
No-Cook or Other
yield
makes 1 1/2 cups (or 375ml)
Ingredients
- 2 medium tomatoes
- 1 small white onion
- 1 clove garlic, minced
- 1 small fresh red chili, finely diced
- 1 tablespoon aji molido (crushed red pepper flakes)
- 1 teaspoon cayenne pepper
- 1/4 cup - olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How To Make salsa cayena
-
Step 1Peel the tomatoes, discard skins. Finely dice the tomato flesh; set aside.
-
Step 2Mix onion and garlic together in a medium bowl. Then add the diced tomatoes, red chilli, aji molido (or crushed red pepper flakes), cayenne pepper, oil, salt and pepper. Store in an airtight container.
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Step 3Serve the Salsa Cayena with empanadas.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Salsas
Tag:
#Quick & Easy
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Low Sodium
Diet:
Low Carb
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Latin American
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