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Ají picante
Colombian fresh chilli, coriander and spring onion sauce
Every Colombian table has a bowl of ají, the loose, fresh hot sauce spooned onto empanadas, patacones, sancocho and arepas. Unlike a thick salsa, it is thin and bright: chopped hot chilli, spring onion, tomato and lots of coriander in lime juice, vinegar and water. Each family, from Bogotá to the Pacific coast, swears by its own heat level. Chef's tip: make it at least 30 minutes before eating; the onion softens and the chilli heat spreads through the liquid.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 8
Ingredients
Method
0/4 doneStep 1: Put 2 fresh red or green chillies, 3 spring onions, 1 tomato and ⅔ oz fresh coriander in a jar or bowl.
Step 2: Add 2 tbsp lime juice, 2 tbsp white vinegar, ¼ cup cold water, ¾ tsp salt and ¼ tsp sugar and stir well.
Step 3: Taste: it should be hot, sour and fresh. The common mistake is blending it smooth, which turns it murky and bitter; keep it chopped by hand.
Step 4: Leave for 30 minutes before serving if you can. It keeps for 3 days in the fridge.
Nutrition per serving
- Calories
- 10 kcal
- Protein
- 0 g
- Carbs
- 2 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ají picante take?
- About 10 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
- What can I use instead of tomato?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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