South American Fresh Hot Pepper Puree - Aji Molido Fresco - 11g Carbs, 2g Fiber
Recipe By: The South American Table by Maria Baez Kijac
Serving Size: 4
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 5%) - Vegan
10 hot finger peppers -- or red or green manzano peppers (10 to 12)
2 tablespoons water
1 teaspoon salt
1. Wash the peppers thoroughly in cold water. With a sharp knife, trim the ends and cut them in half lengthwise. With a paring knife, scrape the seeds out and cut the peppers into small pieces.
2. Transfer to a blender, add the water and salt, and process until
smooth. Add a little more water, if needed, to make a thick sauce.
Transfer to small containers and refrigerate for up to several days or
freeze for up to several months.
Makes 4 servings (about 1/4 servings, 1 tablespoon each)
This hot pepper puree is called for in many recipes in this book,
especially in the cebiches. I freeze it in very small containers so that it can be easily thawed when needed. The best varieties of peppers to use are hot red or green finger peppers, which can be found in U.S. supermarkets when they are in season. Alternatively, Andean hot red peppers and mirasol (hot yellow) peppers are available frozen or packed in brine in South American groceries. I also like manzano peppers for their wonderful flavor; they can be found seasonally. Jalapenos or serranos also can be used. A good substitute for fresh hot pepper puree is habanero hot sauce.
Cuisine: "LatinAmerican/Hispanic"
Source: "Cookstr"
S(Formatted by Chupa Babi): "Dec 2012"
Yield: "1/4 cup"
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Per Serving (excluding unknown items): 45 Calories; trace Fat (3.8%
calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 541mg Sodium
Exchanges: 2 Vegetable.
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