Salsa de Aji Molido

July 30, 2015

Salsa de Aji Molido - kvalifood.com

This is the spiced oil condiment found on every pizzeria table in Argentina. Called “chimichurri pizzero,” “aceite de aji,” or “pintura” (paint, because it is brushed onto pizza), it is a cold infusion of olive oil with aji molido (dried crushed Argentine red pepper), paprika, garlic, and oregano. You make it by combining everything in a jar and letting it sit overnight. No cooking involved.

Argentine aji molido is milder and more aromatic than standard Italian crushed red pepper flakes. It has notes of sweetness, smokiness, and dried fruit. If you cannot find it, a mix of sweet paprika and mild crushed red pepper approximates the flavor.

Ingredients

Makes ca. 200 ml

200 ml extra-virgin olive oil
3 garlic cloves (~15 g), minced fine
1 tbsp aji molido (dried crushed Argentine red pepper flakes)
1 tbsp sweet paprika (pimenton dulce)
1 tsp dried oregano
1/2 tsp fine salt

Directions

Place the minced garlic in a clean glass jar.
Add the aji molido, sweet paprika, oregano, and salt.
Pour in the olive oil. The oil should fully cover and submerge the dry ingredients - add more if needed.
Seal the jar and shake vigorously, turning it upside down a few times to distribute the spices.
Let rest at room temperature for at least 12 hours before first use. The flavor improves over the first few days.
To serve, stir or shake the jar so the settled spices mix back into the oil. Brush onto pizza, drizzle on grilled meats, or set on the table for self-service.

Notes

If you cannot find Argentine aji molido, use a 2:1 mix of sweet paprika and mild crushed red pepper flakes (such as Aleppo pepper or Korean gochugaru). Standard Italian crushed red pepper is hotter and less aromatic - use less and add more paprika.
Dip the brush deep into the jar so it picks up the settled spices, not just the clear oil on top. The spice sediment is where the flavor is.
Keeps at room temperature for several weeks. If storing longer than 2-3 weeks, refrigerate.
The ratio is roughly 1 tbsp each of aji molido and paprika per 200 ml oil. Scale up freely.