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How to make ají (Colombian hot sauce)


If you sit down at any neighborhood joint in Colombia for a bite, you will see small bowls filled with something that looks like a watery relish. This is ají, and it is delicious and not at all relishy. Ají is vinegary and salty and a bit spicy, and it is served with all manners of Colombian food, but especially with empanadas, papas rellenas and other fritanga, as it is a perfect complement to heavier fried foods. Along with hogao, the tomato and onion base used for much of Colombian food, ají is one of the defining sauces in Colombian cuisine.

Colombian hot sauce

That said, there are many different kinds of ají, and each cook makes theirs slightly differently. There are peanut ajís, and ajís made with avocado, and with red pepper. All have a similar base, however, of green onions, cilantro, and acid. This recipe here is what I have come to know as the most common and most basic of ajís, ubiquitous alongside empanadas.

Colombian hot sauce

There are a couple of tricks to making a successful Colombian ají; going in blindly, you are likely to end up with pico de gallo, which is what happened to us the first couple of times we tried to make ajì. We were in the states, visiting my parents, without my boyfriend´s mother´s guidance. We cubed tomato, green onion and cilantro, a lo and behold, had a Mexican condiment on our hands, without really understanding what had gone wrong. So we threw everything in the blender, and ended up with a soupy disaster that tasted fine but that was definitely not recognizable as ají. Far too many batches of ají later, I have a couple of recommendations to help you avoid this outcome: first of all, all ingredients must be cut really small. The green onions are slivered vertically before they are chopped finely, and the tomato and cilantro are minced as small as possible without turning into mush. Second of all, resist the urge to add more tomatoes, as this ají should be heavy on the green onions. Lastly, ají colombiano is made with base of water and white vinegar: it may seem watery made this way, but thats how it should be.

One more thing: this is ají, meaning hot sauce, therefore is should be a bit spicy. Out of laziness (or maldad, evilness), I tend to make the ají spicier if I have to make enough for a large group of people because I`ve learned that at least with a Colombian crowd, the spicier you make it, the longer the ají lasts before it runs out.

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Ají Colombiano

  • 2 bunches green onions, or 4 large spring onions
  • ½ medium tomato
  • 4 Tbsp. cilantro
  • 1 small hot chile
  • 4 Tbsp. white vinegar
  • 6 Tbsp. water
  • 1 tsp. vegetable oil
  • 1 tsp. salt

Wash the green onions well and cut the roots off. Line the green onions up together and use a knife to sliver them vertically, making at least one long vertical cut per green onion (if you are using spring onions, you will need to make many more vertical cuts per onion). Then chop the onion finely crosswise, using all of the white parts and half of the dark green parts (you will need to repeat the vertical slicing again for the dark green parts befote you chop them).

Colombian hot sauce

Place all the chopped onion in a small bowl or jar. Finely chop half a tomato and add it to the onions. Finely chop the cilantro, bruising the leaves as little as possible, and add them to the mix as well. Mince the chile and decide how much you want to include (and whether you want to leave the seeds in, which are the hottest part of the chile), and stir it into the mix along with the vinegar, water, oil and salt. Let the ají sit in the fridge for 30 minutes, then taste it to see if it needs more salt, water or vinegar (if it seems too salty or vinegary, add a bit more water, if it seems flat, add more salt, etc). The colors will be a little less bright (the photos shown here were taken right after the initial preparation, before letting the ají sit), but that means it´s ready to be served.

Serve with empanadas, papas rellenas, or any other Colombian food.

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Comments

Guest
spanishbymarriage Saturday, 01 December 2012

This was delicious! We followed the recipe exactly but just added a Jamaican Scotch bonnet pepper in addition to the chiles and tripled the recipe. Thank you for sharing!

Guest
nnananananna Friday, 01 March 2013

How many onions?

Eva Laura Siegel
Eva Laura Siegel
I´m a 27-year-old public health researcher in the area of HIV/STIs originally fr
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Eva Laura Siegel Thursday, 07 March 2013

It depends on the kind of onion, if you're using thin scallions you'll need around 20, if you're using large spring onions then you'll only need 4.

Guest
Sara Berry Wednesday, 08 May 2013

For my spanish class, I had to bring in a colombian food. I chose this and it was very easy to make and everyone in my class absolutely loved it! I had none left to bring back home and now everyone is asking for the recipe. I didn't add the chile just in case some people didn't like spicy things. (I don't much myself) It was delicious and I'm gonna start making it more often!

Guest
Jessica Saturday, 23 November 2013

Can you tell me how much this recipe makes?

Eva Laura Siegel
Eva Laura Siegel
I´m a 27-year-old public health researcher in the area of HIV/STIs originally fr
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Eva Laura Siegel Monday, 09 December 2013

Hi Jessica, This should make a little more than 3/4 cup of ají

Guest
Colombian Lover Thursday, 06 March 2014

What about lime? I always thought aji should have lime no?

Eva Laura Siegel
Eva Laura Siegel
I´m a 27-year-old public health researcher in the area of HIV/STIs originally fr
User is currently offline
Eva Laura Siegel Monday, 10 March 2014

I'm sure everyone has their own way of doing it, but when I was taught to make this kind of aji the acid was provided by white vinegar, not lime juice. I have tried making aji with lime juice but it didn't taste "right" to me, whatever that means.

Guest
Johana Sunday, 10 August 2014

Thank you so much for this recipe. I never have tried ají made with lime juice, that doesn't sound right... I'm Colombian, my favorite empanadas are those known as "envigadeñas" since I grew up in Envigado and I never, ever tested any ají made with lime during the 21 years I lived in Colombia. I'm making empanadas tomorrow and I needed an ají recipe for my husband since he does like this sauce as hot as possible... You are right, the least spicy for most of us Colombians, the better.... That's why we love "ají dulce", the mild version of the hot one. I'll make mine medium so I can enjoy it too. :D

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Guest Wednesday, 27 August 2014

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