Colombian Ají, also known as Colombian Hot Sauce, is a vibrant and flavorful sauce that brightens up any dish! Whether you’re drizzling it over empanadas, adding it to soups, or using it as a dipping sauce, this Colombian ají will add a zesty freshness you didn’t know you were missing.
Having recently been to Colombia, my passion for Colombian aji paired with traditional Colombian empanadas has been reignited. And all things Colombian recipes, for that matter.
I can't tell you guys how delicious this stuff is. Not only is it packed with good-for-you green stuff, but it is also so flavorful, bright and fresh! Plus, this Colombian salsa has just the right amount of spice that keeps you coming back for more.
Colombian ají is a homemade hot sauce that is good on pretty much everything. When you go to Colombia, they have this in a bowl at almost every restaurant! I like to have it on hand a lot for when I make empanadas, arepas, or even a simple chicken soup. This ají just makes everything so much better!
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Ingredients
You just need a handful of ingredients to make this Colombian ají picante recipe. Here's what you'll need:
- Jalapeño: This is what makes sauce a hot sauce! Plus, it adds a bold flavor to the sauce. You can replace it for another spicy pepper like a red pepper if you prefer.
- Cilantro: Cilantro adds a fresh, aromatic flavor.
- Green Onions: As you can see, green onions are huge in Ecuador. I used 2 large green onions, but if they are smaller you can add 3-4.
- Tomato: Use a large tomato or two Roma tomatoes for a touch of sweetness and to thicken the sauce a bit.
- White Vinegar, Lime Juice & Water: The liquid added here is a combination of white vinegar, lime juice and water. White vinegar and lime juice each bring a unique tangy flavor, and water is used to help dilute the acid just a bit!
- Salt: Add salt to taste. But don't be shy, since Colombian ají will be quite acidic.
- Olive Oil: To round out all the flavors!
See recipe card for quantities.
How to Make Colombian Ají
Step 1: If you are sensitive to spice, begin by removing the seeds and white pith on the inside of the jalapeño. Dice into smaller chunks.
Step 2: Add the jalapeño, cilantro, green onions, tomatoes, white vinegar, water, lime juice, salt and olive oil into a food processor.
Step 3: Puree until everything is chopped finely and mixed well. Store in a jar or airtight container in the fridge for up to 1 week!
Hint: One jalapeño was plenty spicy for me, but if you want it really spicy, feel free to add another!
Tips & Variations
- Adjust the heat. If you prefer a milder sauce, definitely remove the seeds and white center of the jalapeño before blending. For more heat, leave them in or add an extra jalapeño or other spicy pepper.
- Change the consistency. You can make a chunkier sauce by pulsing the food processor until just combined. For a smoother sauce, blend longer! If you want it thicker, reduce the amount of water by a few tablespoons.
- Chill after blending. Colombian ají salsa tastes best after it has had some time to sit and let the flavors meld together. I recommend making it a little bit ahead of time so it has time to chill in the fridge for at least an hour if possible!
- To serve, drizzle over grilled meats, add to soups like my chicken pastina soup, or serve with traditional Colombian dishes like beef empanadas or arepas.
Storage
Store this Colombian hot sauce in an airtight container in the fridge for up to one week!
These ingredients don't do well in the freezer. If you don't think you'll be able to eat all of the ají in one week, make half of the recipe instead.
Frequently Asked Questions
Absolutely! You have two options. You can opt to make your hot sauce in a blender instead. However, the ingredients will be much more blended resulting in a less chunky sauce.
Alternatively, you can chop up all of the ingredients finely on your own. Then, mix everything together in a bowl! This will result in a chunkier salsa, but will still be delicious!
Technically, you can substitute the cilantro for parsley if you prefer. However, authentic Colombian ají is made with cilantro and the flavor will change significantly!
More Recipes to Try
- Cilantro Jalapeño Sauce
- Nut Free Basil Pesto
- Patacones
- Maduros (Fried Sweet Plantains)
- Menestra de Frejol
Colombian Ají (Colombian Hot Sauce)
Ingredients
- 1 jalapeño
- bunch of cilantro
- 2-3 green onions
- 1 large tomato or 2 roma tomatoes, cut into quarters
- ¼ cup white vinegar
- ⅓ cup water
- juice of 1 lime or 1-2 tablespoons bottled lime juice
- 1 teaspoon salt add more to taste
- 1 tablespoon olive oil
Instructions
- If you are sensitive to spice, begin by removing the seeds and white pith on the inside of the jalapeño. Dice into smaller chunks.
- Add the jalapeño, cilantro, green onions, tomatoes, white vinegar, water, lime juice, salt and olive oil into a food processor.
- Puree until everything is chopped finely and mixed well. Store in a jar or airtight container in the fridge for up to 1 week!
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