Recipe: Ají (Colombian-Style Fresh Salsa)

Ají as it is called in Colombia, isn’t quite a hot sauce and not quite a salsa. Somewhere in between, it’s a traditional presence in practically every meal, so it was vital I learn how to make it at home and perfect it over time.

Ají is a fantastic condiment to grilled meats and seafood, fried patacones or tostones, and is excellent for dipping. Essentially, Aji is a sauce made from finely chopping or blending aromatics such as tomatoes, peppers, and onions. It's usually spicy, but not always. The resulting sauce is a zesty and bright condiment that adds a punch of flavor and freshness to a variety of dishes.

Aji

COURSE // Dip
Total time: 10 minutes Yield: 1 Quart

Ingredients

• 2 large tomatoes, core removed and roughly chopped

• 4 green onions, white and green parts, roughly chopped

• 1 jalapeno, seeded or not* (see note about heat)

• ½ cup white vinegar

• 1 bunch cilantro, washed and de-stemmed*

• 1 teaspoon sea salt (or to taste)

Notes:

* To adjust the heat level according to your taste, remove the seeds and membrane and limit the amount of pepper you use.

* No need to discard cilantro stems. They are okay to use here! They hold a lot of flavor, as long as they are thin and delicate. 

Store the aji in the refrigerator and consume it within 5-7 days.

Instructions

• Finely mince all ingredients with a sharp knife.

• Or alternatively (though not as traditional) Place all ingredients in a small food processor and pulse about 10 times until all ingredients are chopped roughly the same size.

• Refrigerate to let the flavors meld.

• Enjoy on everything!