[MC-AllEthnic-Recipes] South American Fresh Hot Pepper Puree - Aji Molido Fresco - 11g Carbohydrate; 2g Dietary Fiber

 

                      

* Exported from MasterCook *

        South American Fresh Hot Pepper Puree - Aji Molido Fresco

Recipe By     :The South American Table by Maria Baez Kijac 

Serving Size  : 4     Preparation Time :0:00

Categories    : Condiment                       LowCal (Less than 300 cals)

                LowerCarbs                      LowFat (Less than 5%)

                Vegan

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  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"

                                    - - - - - - - - - - - - - - - - - - - 

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.

Nutr. Assoc. : 3714 0 0 0

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