Best 6 Colombian Aji Picante Recipes
**Embark on a Culinary Journey to Colombia with Ají Picante: A Symphony of Flavors Awaiting Your Taste Buds**
In the vibrant tapestry of Colombian cuisine, Ají Picante stands as a testament to the country's rich culinary heritage and love for bold flavors. This versatile sauce, also known as "Colombian Hot Sauce," is a symphony of heat, tang, and umami that elevates any dish from ordinary to extraordinary. Whether you're a spice enthusiast seeking an adrenaline rush or a lover of complex flavors craving a harmonious blend of sweet, sour, and savory, Ají Picante promises an unforgettable culinary experience. This article presents a diverse collection of Ají Picante recipes, each offering a unique interpretation of this beloved Colombian condiment. From the classic Ají Picante Rojo, a vibrant red sauce bursting with fiery heat, to the Ají Picante Verde, a milder yet equally flavorful green sauce with a refreshing tang, these recipes cater to a wide range of palates and preferences. Prepare to tantalize your taste buds and embark on a culinary journey to Colombia with Ají Picante, the ultimate expression of Colombian culinary passion.
SALSA DE AJI PICANTE: COLOMBIAN HOT PEPPER SALSA
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Steps:
- Gather the ingredients.
- Place the habanero pepper in a food processor or blender with the water, vinegar, lime juice , and 1 teaspoon each of the salt and sugar. Process until smooth.
- In a large bowl, combine the tomatoes, onion, green onions, and cilantro. Toss with the pepper liquid and olive oil until well combined.
- Season to taste with more salt, sugar, and black pepper.
- Refrigerate the salsa in a covered container for at least 1 hour, or until ready to serve.
Nutrition Facts : Calories 124 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 716 mg, Sugar 6 g, Fat 9 g, ServingSize 1 to 2 cups salsa (4 servings), UnsaturatedFat 0 g
AJI PICANTE (COLUMBIAN HOT SAUCE)
This condiment is a staple for many Columbians. Try it with empanadas or even your favorite taco. It is also perfect for adding a little something extra to soups and stews.
Provided by Patrick Johnson
Categories Salsas
Time 5m
Number Of Ingredients 11
Steps:
- 1. Add vinegar, water and habanero in blender and blend for approximately 2 minutes
- 2. Mix remaining ingredients in a non-reactive bowl
- 3. Add vinegar and habanero mixture and mix well
AJI PICANTE (COLUMBIAN HOT SAUCE)
Columbian condiment used to add flavor to anything from empanadas to soups and as a dipping sauce. From MyColumbianRecipes.com
Provided by Kim127
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Put the vinegar, water 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 171.5, Fat 13.9, SaturatedFat 1.8, Sodium 309.1, Carbohydrate 9.5, Fiber 1.9, Sugar 5.5, Protein 1.6
COLOMBIAN CARNE ASADA WITH AJI PICANTE RECIPE
Provided by Mother
Number Of Ingredients 17
Steps:
- FOR THE STEAK: Using a sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2 inch intervals. Put the steak in a shallow glass baking dish. In a small bowl, combine the cumin, oregano, salt, and a few turns of black pepper. Rub the olive oil and garlic over both sides of the steak, and then rub in the spice mix. Add the scallions and beer, turn the steak over a few times to coat both sides, cover the dish, and refrigerate for at least 3 hours, turning occasionally, or as long as overnight. FOR THE AJI PICANTE; In a medium jar or container with a fitted lid, combine 1/4 cup water, the lime juice, vinegar scallions, cilantro tomato jalapeño and salt. Refrigerate until ready to use and up to 2 days. PREHEAT GRILL TO HIGH Lightly oil the grate. Remove the steaks from the marinade discarding the marinade and grill to desired doneness. Transfer steaks to a cutting board and let rest 5 minutes. Thinly slice the steaks across the grain. Transfer to a platter and serve with aji picante on the side.
COLOMBIAN AJI
For any Colombian food you serve, always have some aji on the table. Hot, spicy, fresh, and flavorful.
Provided by Marian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- In a blender, combine jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt. Blend until smooth; refrigerate until ready to serve.
Nutrition Facts : Calories 7.4 calories, Carbohydrate 1.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 293.8 mg, Sugar 0.6 g
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 for Making Colombian Ají Picante:
- Use a variety of chili peppers to add different levels of heat and flavor to your sauce.
- Toast the chili peppers before blending them to enhance their flavor.
- Use fresh, ripe tomatoes for the best flavor.
- Add a bit of sugar to balance out the acidity of the tomatoes and chili peppers.
- Simmer the sauce for at least 30 minutes to allow the flavors to meld together.
- Serve the sauce with your favorite Colombian dishes, such as grilled meats, fish, or empanadas.
Conclusion:
Colombian ají picante is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this sauce is sure to become a favorite in your kitchen.
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