Normally In Venezuela we would it this with boiled cassava, but I also goes very well with tuna, white fish, as a salad dressing, boiled cassava and potatoes…
How much time we spend searching a good dressing that’s easy, delicious and doesn’t go off after a day or two? Search no more!
I can’t begin to say how delicious this salsa or mojito is, and the longer you leave to macirate the more delicious will become.
It has 3 ingredients or 4 depending if you like garlic (I do!) but the payoff flavour is just amazing. And is a dressing that you can make in advance, actually is better if you make it in advance.
WATCH HOW TO MAKE CHILLI SALSA VENEZUELAN STYLE
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- 1/4 pimentón verde picadito fino
- 1 ají picante sin semillas o un ají dulce sin semillas picadito fino
- 2 Cdras de aceíte de oliva
- 1 Cdra de vinagre de vino
- Sal y pimienta negra al gusto
- 1/2 de un ajó machacado
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En un potecito calentar el aceite (yo lo hago en el micronda opor 20 o 30 segundos)
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Agregar todos los ingredientes y revolver bien
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Dejar macerar mínimo 1 hora preferiblemente toda la noche
1. Yo prefiero conservar el mijot fuera de la nevera porque me parece que los sabores se maceran mejor.
Normally In Venezuela we would eat this with boiled cassava, but I think it also goes very well with tuna, white fish, as a salad dressing, potatoes and fried cassava like in my recipe Fried Cassava chips or and with anything you fancy it with.
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