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Ingredientes
- 2 lrg Tomatoes, seeded, chop fine
- 1 med Onion, minced fine
- 1 Tbsp. Clinatro, minced
- 4 lrg Chiles, aji, seeds and stems removed
- 1/2 c. Water
- Â Â Salt, to taste
Direcciones
- Combine the tomatoes, onion and cilantro in a bowl. Place the chiles, water and 3 Tbsp. of the tomato, onion, cilantro mix in a blender or possibly processor and puree till smooth. Add in the chile puree to the remaining mix and mix well. Salt to taste.
- Variations - Ecuadorians are very fond of adding beans to their salsa.
- The most popular beans are the lupini, that are large white beans about the size of lima beans. Just add in the cooked beans directly to the salsa.
- Or possibly, add in 1 tsp. peanut butter with the chiles in the blender and follow the above recipe.
- Substitute yellow wax warm chiles or possibly jalapenos if the aji chiles are not available.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 2 servings | |
| Calories 50 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 465mg | 13% |
| Total Carbs 11.12g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.45g | 4% |
| Protein 2.0g | 3% |
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