Hot chilli sauce

Name: Hot chilli sauce (Ají Antioqueño)
Yield: Makes 300 ml/½ pint/¼ cups
Cuisine: Colombian
Ingredients: 2-3 ají dulce chillies, seeded, or 1 small red (bell) pepper, chopped; 2-3 ají dulce chillies, seeded, or 1 small red (bell) pepper, chopped; 1 habañero chilli, seeded; 120 ml/4 fl oz/½ cup vinegar; 1-2 spring onions (scallions), finely chopped; 1-2 spring onions (scallions), finely chopped; 1 small onion, finely chopped; 45 ml/3 tbsp chopped coriander (cilantro); 45 ml/3 tbsp chopped coriander (cilantro); 5 ml/1 tsp sugar; 30 ml/2 tbsp oil; salt and ground black pepper; salt and ground black pepper

Ají Antioqueño

Preparation info

Makes
300
ml

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This hot and spicy sauce, or ají, is a staple of Colombian cuisine. It’s eaten with everything, from chorizo to empanadas, patacones and all kinds of meats. Keep it in a jar in the refrigerator for up to two weeks, to use on the spur of the moment.

Ingredients

2-3 ají dulce chillies, seeded, or 1 small red (bell) pepper, chopped
1 habañero chilli, seeded

Americas
Colombia
Venezuela
Sauce
Snack
Vegan
Gluten-free
South America

Method

Put the chillies in a blender with the vinegar and 120ml/4fl oz/½ cup water and blend until smooth. Transfer to a jar and add the remaining ingredients, seasoning to taste.
Chill the sauce for a couple of hours before using, to allow the flavours