Ají Antioqueño

Hot Antioqueño Salsa

Preparation info

  • Difficulty


  • 1½ to 2 cups

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This spicy salsa is a traditional sauce that is kept in most antioqueño refrigerators year-round. They use it to flavor dishes from beans to meats, and many times just saltine crackers will do. It is a very strong sauce that goes very well with the high working capacity of the people of this region. You can change the variety of peppers and use milder ones when you first try this recipe.


  • 2 teaspoons minced, seeded red habanero* pepper (about 1)
  • cup white vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon salt
  • cup chopped cilantro
  • ½ cup chopped tomatoes
  • ½ cup chopped green onions*
  • ½ cup diced white onions
  • teaspoons sugar
  • ½ teaspoon pepper
  • 4 tablespoons sunflower seed oil or corn oil
  • 1 tablespoon Tabasco sauce (optional)


  1. In a blender puree the habanero with the vinegar, lime juice, salt, and cup of water for 1 minute.
  2. Pour into a nonreactive bowl.
  3. Add cilantro, tomatoes, green onions, onions, sugar, pepper, and oil and mix well.
  4. Add the Tabasco, if using (this will make a very hot sauce even hotter!), and mix well.
  5. Refrigerate 8 hours to improve flavor. This is a mixture of ingredients that will blend with each other and become one with special character and aroma if left to set for this time period or overnight. It will keep refrigerated for about a week.

Serve with Fried Green Plantains, soups, sancochos, or meats.