Aji Pique (Hot sauce)

By Bryan Miller

Total Time
5 minutes
Rating
4(11)
Comments
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Featured in: IN QUEENS, A MEDLEY OF LATIN FLAVORS

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Ingredients

Yield:about 1½ cups
  • 7scallions, white parts only, minced
  • ¼cup minced fresh coriander
  • 1tomato, peeled, seeded and minced
  • 1tablespoon minced hot red or green chilies (or to taste)
  • 2ounces white wine vinegar
  • 2ounces water
  • 1tablespoon vegetable oil
  • Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

64 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 280 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a small bowl, and stir well. Prepare at least a half hour before serving. This sauce will keep for more than a week tightly covered in the refrigerator.

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4 out of 5
11 user ratings
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