Colombian Chile Sauce

Name: Colombian Chile Sauce (Aji)
Yield: Makes About 1¼ Cups
Cuisine: Colombia
Ingredients: 1 green or yellow Scotch bonnet chile or habañero pepper, stemmed, seeded, and coarsely chopped (optional); 1 green or yellow Scotch bonnet chile or habañero pepper, stemmed, seeded, and coarsely chopped (optional); 4 jalapeño peppers, or 8 serrano peppers, stemmed, seeded, and coarsely chopped; 1 green or yellow Scotch bonnet chile or habañero pepper, stemmed, seeded, and coarsely chopped (optional); 4 jalapeño peppers, or 8 serrano peppers, stemmed, seeded, and coarsely chopped; 3 tablespoons distilled white vinegar or fresh lime juice, or more to taste; 3 tablespoons distilled white vinegar or fresh lime juice, or more to taste; 1 teaspoons Coarse salt (kosher or sea), or more to taste; 1 teaspoons Coarse salt (kosher or sea), or more to taste; ½ cup coarsely chopped fresh cilantro; 1 teaspoons Coarse salt (kosher or sea), or more to taste; ½ medium-size sweet onion, such as a Vidalia, coarsely chopped (about ½ cup); 1 scallion, both white and green parts, trimmed and coarsely chopped

Aji

Preparation info

Makes About
1¼ Cups

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Ají belongs to an extended family of salsas and chile sauces served with grilled meats throughout South America (for another, see the the Peruvian ají amarillo sauce here). Even in Colombia, the recipe varies widely from pit master to pit master. Colombians use a variety of chiles. The best approximation in North America would be jalapeño or serrano peppers with a Scotch bonnet or two thrown in for aromatics and heat.

Ingredients

Americas
Colombia
Sauce
Spicy
Gluten-free
Vegan

Ingredients

Method