Small Bowl of Aji Picante
(click to enlarge)

Aji Picante #1


Colombia   -   Aji Picante, Aji Piqué
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 cups
**
45 min
Best		 A superb salsa. Colombian recipes feature little chili heat, but this salsa is a "must have" at the table. It is unthinkable to serve empanadas without it. See also Comments.

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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
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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   -   (45 min - all hand cut)
  1. Chop Chili very fine, including seeds and veins.
  2. Chop Scallions and Tomatoes fairly fine. Mix with Chili.
  3. Chop Cilantro and Parsley fairly fine. Measures are after chopping and lightly packed. Mix with Chili.
  4. Squeeze Lime Juice and mix all Dressing items into the Chili mix. Let stand at least 15 minutes for flavors to blend.
  5. 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 South American Chilis page.

  2. Comments:

      What most Colombians think of as "hot" is probably near what most Americans think of as "hot", but here in Southern California, that would count as "mild". Aji ingredients are pretty standard, but what chilis are used and how hot to make it varies widely. Exact proportions of the ingredients and how they are chopped can also vary considerably, affecting color and texture. The photo example was finished in a mini-prep food processor. For a different version, see our Aji Picante #2. Colombia is a major grower of hot chilis, but they are nearly all shipped to the U.S. for making Louisiana Hot Sauce.
  3. 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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