Ají Valluno

Valluno Sauce

Preparation info
  • 1½ cups

    • Difficulty

      Easy

Appears in
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

My favorite ají! This is a mild, very cilantro-intensive sauce. I add it to salads, shrimp, and oysters, and use it the traditional way with Patacones and Empanaditas Vallunas. Add as many peppers as you like to take it from mild to hot. Keep it in your fridge for up to ten days; the cilantro starts turning brown afterwards.