Best 5 Aji Pique Hot Sauce Recipes
**Aji Pique: A Spicy Journey Through Bolivian Cuisine**
Embark on a culinary adventure to the vibrant heart of Bolivia with Aji Pique, a fiery hot sauce that captures the essence of traditional Bolivian flavors. This zesty sauce is a symphony of heat, tang, and umami, handcrafted with a medley of fiery Aji peppers, aromatic herbs, and tangy tomatoes. Prepare to tantalize your taste buds as we delve into the secrets of this iconic Bolivian condiment, exploring three distinct recipes that showcase its versatility. From the classic Aji Pique Rojo, bursting with the bold flavors of red Aji peppers, to the intriguing Aji Pique Verde, offering a refreshing twist with green Aji peppers, and the unique Aji Pique de Maní, where creamy peanuts add a nutty depth of flavor, each recipe promises a unique culinary experience. Whether you're a seasoned spice enthusiast or a curious adventurer seeking new culinary horizons, Aji Pique is the perfect gateway to the vibrant world of Bolivian cuisine. Get ready to ignite your taste buds and embark on a spicy journey like no other.
PIQUE (PUERTO RICAN HOT SAUCE)
This recipe is for hot sauce! Hot but flavorful. The consistency isn't a thin liquid like Tabasco®. It's a little on the thick side so it doesn't disappear when you put it on your food. Great with everything on your plate...that is, if you love it hot and spicy! This keeps in the refrigerator for several weeks.
Provided by Ds R.
Categories World Cuisine Recipes Latin American Caribbean
Time P7DT23m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool at least 5 minutes.
- Transfer pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until smooth. Pour sauce into a glass bottle with a lid; let stand for a least 1 week for flavors to blend.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 6.8 g, Fat 1.9 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 77.2 mg, Sugar 3.7 g
PERUVIAN AJI-STYLE SAUCE
I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive oil in replace of the mayo.
Provided by Dorothy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Cholesterol 2.1 mg, Fat 4.5 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 36.5 mg, Sugar 0.8 g
AJI PIQUE (HOT SAUCE)
Provided by Bryan Miller
Categories condiments
Time 5m
Yield about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl, and stir well. Prepare at least a half hour before serving. This sauce will keep for more than a week tightly covered in the refrigerator.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 0 grams
AJí PICANTE (COLOMBIAN HOT SAUCE)
Ají picante or Ají Piqué is a spicy sauce from my hometown Antioquia. We keep it in the refrigerator all year round. It is an absolute must for Colombian Empanadas and it is the perfect sauce to flavor soups, stews and the perfect dipping sauce for Patacones. Growing up in my house we used it.
Provided by Erica Dinho
Categories Sauce
Number Of Ingredients 11
Steps:
- Put the vinegar and habanero pepper in a blender for 2 minutes.
- Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
- Pour in a glass jar and cover. Refrigerate up to 10 days.
Nutrition Facts : Calories 165 kcal, Carbohydrate 8 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Sodium 390 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving
AJí (COLOMBIAN-STYLE FRESH SALSA)
Colombian food is typically not spicy on its own. Instead, a hot sauce called ají - also the Colombian word for chiles - is served tableside. There are as many types of ají as there are regions in Colombia, but this version, heavy on cilantro and onions, is a good all-purpose sauce that goes especially well with fried foods. Many ají recipes include some white vinegar or lime juice. I prefer using plain water to dilute mine, and I serve lime wedges on the side for diners to add at their discretion. This recipe uses half an onion and half a tomato; use the other half for empanadas.
Provided by J. Kenji López-Alt
Categories condiments
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Finely mince the cilantro, onion, scallions and chile by hand, or by roughly chopping, then pulsing in a food processor. Transfer to a medium bowl.
- Working directly in the medium bowl and using a flat palm to press the cut side of the tomato against the large holes of a box grater, grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin.
- Add 1 teaspoon kosher salt and a few tablespoons of water. Squeeze with lime juice to taste. Stir to combine. The ají should be quite thin in texture. Add more water as necessary. Taste and season with more salt, if desired. Finished ají can be stored in a sealed container in the refrigerator for up to 1 week.
Tips:
- Use fresh, ripe tomatoes: This will give your sauce the best flavor.
- Roast the tomatoes: Roasting the tomatoes intensifies their flavor and gives the sauce a smoky taste.
- Use a variety of peppers: This will give your sauce a complex flavor. You can use a combination of mild, medium, and hot peppers, depending on your desired heat level.
- Don't overcook the peppers: Overcooked peppers can become bitter.
- Use a good quality vinegar: The vinegar will add acidity and brightness to your sauce. Choose a vinegar that you enjoy the taste of.
- Season the sauce to taste: Add salt, pepper, and other spices to taste. You can also add a bit of honey or sugar to balance the heat of the peppers.
Conclusion:
Ají pique is a delicious and versatile hot sauce that can be used to add flavor to a variety of dishes. It is especially popular in Bolivian cuisine, where it is often used as a condiment for grilled meats and vegetables. It is also a great addition to tacos, burritos, and other Mexican dishes. If you like spicy food, you will love this recipe!
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