Recipe - Salsa De Aji (Hot Salsa)

2 lg Tomatoes, seeded and chopped
1 md Onion, finely chopped
1 tablespoon Fresh cilantro
4 lg Aji Peppers( or jalapeno),
seeded and chopped
One half cup Water
1 pn Salt, to taste

Combine the tomatoes, onion, and cilantro. Place the chiles, water, and 3
T. of the tomato and onion mixture in a blender or processor and puree
until smooth. Add the chile puree to the remaining tomato mixture and mix
well. Salt to taste. Yield: 1 to 2 cups Heat Scale: Medium Salsa
Variations: Ecuadorians are very fond of putting beans in their salsa. The
most popular beans are the lupini, which are large white beans about the
size of lima beans. Just add the cooked beans directly to the salsa. On
several occasions, the writer encountered salsas with peanut butter as an
ingredient. Add 1 t. peanut butter with the chiles in the blender and
follow the above recipe.

NOTES : This is a classic Latin American salsa, and the writer has included
some optional preparation methods which are fairly unique=

to Ecuador and the Andes. Although this recipe calls for the use of an
electric blender, one can follow the traditional method of using a mortar
and pestle.
Recipe by: nancy lee nlee@FALCON.BGSU.EDU Posted to CHILEHEADS DIGEST V3
#334 by Walt Gray waltgray@mnsinc.com on May 24, 1997