Bowl of Aji Picante
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Aji Picante
Colombia
  -   Aji Picante, Aji Piqué
Makes
Effort:
Sched:
DoAhead:  
1-3/4 cup  
**
30 min  
Best
Colombian cuisine does not feature much chili heat, but this hot sauce is is a "must have" dip and condiment for some dishes. It is almost unthinkable to serve empanadas without this sauce, and it is added to soups and other dishes. The ingredients are pretty standard, but proportions of each and how they are chopped can vary considerably, changing color and texture. The photo example is chopped quite fine.




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1
3
6
1/2
1/4
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1-1/2
1-1/2
1/4
2
1/2
1/4
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lrg
oz
c
c
----
T
T
c
T
t
t
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-- Vegies
Chili Habanero (1)  
Scallions
Tomatoes
Cilantro
Parsley, flat
-- Dressing
Lime Juice
Olive Oil, ExtV
Vinegar, white
Water
Salt
Pepper, black
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Make   -   (25 min)
  1. Chop all Vegies items small and mix. Note: measures for herbs are coarsely chopped, loosely packed. See Note-2 for method.
  2. Squeeze Lime Juice and mix all Dressing items with the Vegies.
  3. Serve in a deep bowl as a table condiment, especially if serving Empanadas, but also for soups, stews and whatever. In a sealed jar this sauce will keep about 10 days in the fridge.
NOTES:
  1. Chili Habanero:   Scotch Bonnets are also fine. Any market serving a Caribbean or Central American community should have one or the other. One makes this sauce moderately hot, and two makes it distinctly hot (by Southern California Standards). Use your own best judgement as to how much. For details see our Chilis page.
  2. Method:   The easiest way to make this recipe is to chop all the Vegies medium, mix with all the Dressing items and run in a mini-prep processor to the desired consistency, but not to a purée, it should have texture.
  3. Comments:   As mentioned above, proportions and texture can vary considerably. Some recipes add 1 t of sugar.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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