This Ají is a cilantro and jalapeño based salsa with a hit of lime to brighten it. It's a must-have condiment for tacos and burgers, and would make any sandwich shine!
This Ají Salsa Picante is also known as “that bussin’ green sauce” in my family (the kids HATE it when I say bussin’. Kids, are you cringing yet?!). It’s a staple in our house. Whenever it’s taco night, which is pretty often, the first thing my son asks me is if the "bussin’" green sauce is on the menu.
I've been making this for years, following an @epicurious recipe which accompanies a beer marinated flank steak (also bussin’ BTW), but over the years it’s become such a regular, that I just wing it.
If you’re a cilantro hater, scroll on. Could you substitute parsley? Sure, but it won’t be the same and it certainly won’t be as exciting!
This is simply a matter of chucking all the ingredients in a food processor, a quick pulse, and a final taste test to adjust acidity and salt.
This is great with any type of tacos, from steak to veggie, and I really love it over grilled halloumi. Make this ahead, serve at it your next party and get ready to share this recipe, because everyone will be asking! xoxo Kirsty
Ingredients (serves 6-8 jalapeño lovers)
4 large (or 6 small) jalapeños, roughly chopped. Remove the seeds and white membranes if you prefer less heat.
1/2 cup (a good handful) fresh cilantro, stems included, roughly chopped
3 scallions, roughly chopped
1/2 small onion, roughly chopped
zest of 1 lime, finely grated
2 tablespoons (30ml) freshly squeezed lime juice
3/4 teaspoon kosher salt
a few grinds of freshly ground black pepper
Combine the jalapeños, cilantro, scallions, and onions in a small food processor. Pulse until it is finely chopped. You're looking for a texture smaller than pico de gallo, but not as smooth as pesto.
Add the lime zest and lime juice, pulse to combine. Stir in salt and pepper.
Give it a test to see if it needs more salt or lime juice. I’ve found the spiciness softens after a day, so don’t be alarmed if it’s super spicy at first.
Cover and refrigerate until ready to serve, can be made a day ahead.