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salsa cayena

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This spicy salsa contains tomatoes, red chilies and crushed red pepper flakes, which is what gives it its vibrant red color. In Argentina, it's often served alongside empanadas. Aji Molido is a staple seasoning used in Argentina. It's made of dried capsicum flakes. If you can't find it in local Latin markets, you can used standard crushed red pepper flakes and just slightly crush them so that some seeds stay whole but some seeds become ground, to release more "heat". In a pinch, you can use any red chili powder (though you might wish to adjust the amount to suit your "heat" tolerance).

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For salsa cayena

  • 2 md
    tomatoes
  • 1 sm
    white onion
  • 1 clove
    garlic, minced
  • 1 sm
    fresh red chili, finely diced
  • 1 Tbsp
    aji molido (crushed red pepper flakes)
  • 1 tsp
    cayenne pepper
  • 1/4 cup
    olive oil
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper

How To Make salsa cayena

  • 1
    Peel the tomatoes, discard skins. Finely dice the tomato flesh; set aside.
  • 2
    Mix onion and garlic together in a medium bowl. Then add the diced tomatoes, red chilli, aji molido (or crushed red pepper flakes), cayenne pepper, oil, salt and pepper. Store in an airtight container.
  • 3
    Serve the Salsa Cayena with empanadas.
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