Salsa Cayena

Salsa Cayena Recipe

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Vickie Parks


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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makes 1 1/2 cups (or 375ml)
10 Min
No-Cook or Other


  • 2 medium
  • 1 small
    white onion
  • 1 clove
    garlic, minced
  • 1 small
    fresh red chili, finely diced
  • 1 Tbsp
    aji molido (crushed red pepper flakes)
  • 1 tsp
    cayenne pepper
  • 1/4 cup
    olive oil
  • 1/2 tsp
  • 1/2 tsp
    black pepper

How to Make Salsa Cayena


  1. Peel the tomatoes, discard skins. Finely dice the tomato flesh; set aside.
  2. Mix 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.
  3. Serve the Salsa Cayena with empanadas.

Printable Recipe Card

About Salsa Cayena

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Latin American
Other Tag: Quick & Easy

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