Small Bowl of Aji Picante
(click to enlarge)

Aji Picante #2


Colombia   -   Aji Picante, Aji Piqué
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 cups
**
30 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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4
4
8
2/3
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3
1/3
1/2
1/2
ar
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c
----
T
c
T
t

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-- Vegies
Chili Jalapeño (1)  
Aji Dulce (2)
Scallions
Cilantro
-- Dressing
Lime Juice
Vinegar, white
Salt
Pepper, black
Chili Flake (3)
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Make   -   (55 min - all hand cut)
  1. Remove seeds from whatever CHILIS you are using, and remove veins to the extent you feel needed to reduce heat. I left about half the veins in the Jalapeños and it was fine for me, but some may wish to remove them more completely. Chop fine.
  2. Chop SCALLIONS fairly fine, white and green parts. Mix with Chilis.
  3. Chop CILANTRO fairly fine. Measure is after chopping and lightly packed. Including thin stems is fine. Mix with Chilis.
  4. Squeeze Lime Juice and mix all Dressing items with 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 Jalapeño:

      This chili is easily available in North America, but others are also used, medium or hot as desired. What you want is 7 ounces of green or yellow-green chilis. For details see our Mexican Chilis page (You aren't likely to find green South American chilis much of anywhere).

  2. Aji Dulce:

      This is a "no-heat" Habanero chili, popular in Colombia and Venezuela but unavailable in most of North America. I used two largish Red Fresno Chilis seeded and veins removed for no heat, but the flavor is different.

  3. Chili Flake:

      Optional - add only if it didn't come out hot enough for you. Use any Chili Flake that suits you in the quantity that suits you. For details see our Chili Powders & Flake page.

  4. 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 is cut fairly fine by hand. For another version see our Aji Picante #1. Colombia is a major grower of hot chilis, but they are nearly all shipped to the U.S. for making Louisiana Hot Sauce.
  5. 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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