Aji Colombiano (Colombian Hot Sauce)

Name: Aji Colombiano (Colombian Hot Sauce)
Prep time: 15 min
Total time: 24 h

August 10, 2020

Prep 15 min Total 24 hr

Aji Colombiano (Colombian Hot Sauce) - kvalifood.com

Aji colombiano is a vinegar-based hot sauce served as a table condiment across Colombia. It is spooned onto empanadas, soups, stews, and rice dishes. Unlike Mexican salsas, it is thin and vinegar-forward, with visible pieces of hand-chopped vegetables suspended in the liquid.

Makes ca. 2 cups / 475 ml

Ingredients

1 habanero pepper, seeded and finely minced (~15 g)
120 ml white vinegar
60 ml water
30 ml vegetable oil (or other neutral oil)
15 ml fresh lime juice
4 g white sugar
½ tsp salt
50 g finely chopped scallions (green and white parts)
12 g finely chopped fresh cilantro leaves
90 g finely chopped tomato (about 1 medium tomato, ~130 g, seeded)
2 tbsp finely chopped fresh flat-leaf parsley (~4 g, optional)

Directions

Seed the habanero and mince it as finely as possible. If you want a milder sauce, use a jalapeno instead.

Finely chop the scallions, cilantro, tomato (seed it first), and parsley if using. The pieces should be small but still visible - not a paste.

Combine vinegar, water, oil, lime juice, sugar, and salt in a bowl or glass jar. Stir until sugar and salt dissolve.

Add the minced habanero and all chopped vegetables. Stir to combine. The liquid should cover the vegetables - add a splash more vinegar if needed.

Cover and let rest in a cool, dark place for at least 12-24 hours before serving. This rest is important for the flavors to meld.

Transfer to the refrigerator. Keeps for up to one week.

Notes

Use a glass jar, not plastic - the vinegar and chile oils can stain and absorb into plastic.
For a milder version, substitute the habanero with 1-2 jalapenos or a milder chile. For more heat, leave some seeds in.
The traditional method is all hand-chopping, no blender. If you must use a blender, only pulse briefly - the sauce should not be smooth.
Serve alongside empanadas, arepas, patacones, soups, stews, rice, or grilled meats.
The liquid ratio follows the traditional 4:2:1 pattern (vinegar:water:oil).