This Ají is a cilantro and jalapeño based salsa with a hit of lime to wake up those taste buds, and it will have you begging for seconds!
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 taco 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 ages, 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. I’m not a winger type person at all, so this is a testimony to how often we eat this!
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. Stems removed, and seeds removed if you want it less spicy. Roughly chopped.
1/2 cup (a good handful) fresh cilantro, stems included, roughly chopped
3 scallions, roughly chopped
1/2 small onion, white, yellow or red, 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 are 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 suuuuper spicy at first.
Cover and refrigerate until ready to serve, can be made a day ahead.