Ají Valluno

Valluno Sauce

Preparation info

  • Difficulty


  • 1½ cups

Appears in

Secrets of Colombian Cooking

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.


  • cup lime juice
  • cup white vinegar
  • 1 teaspoon minced, seeded red habanero* pepper, or more to taste
  • 1 cup minced green onions*
  • 1 cup chopped cilantro
  • ½ cup peeled and diced tomatoes
  • ½ tablespoon olive oil
  • ½ teaspoon salt


  1. Blend the lime juice, vinegar, cup water and habanero. Pour into a nonreactive bowl.
  2. Add the green onions, cilantro, tomatoes, olive oil, and salt, and mix well.
  3. Set aside for at least 1 hour before serving, for the flavors to blend.