Spicy Colombian aji is the hot sauce of my dreams: vinegary, acidic, spicy in just the right amount, vegetable-forward and endlessly customizable. And of course, its beautiful green colour doesn't hurt, either! Discover the best hot sauce you didn't know you were missing.
1hot pepperfinely minced (you can use any hot pepper of your choice - green banana peppers are mild, jalapenos are a bit spicier, or you can use a mix of green and red peppers)
½cupfresh cilantrofinely minced
½ tomatooptional, finely minced
Combine all finely minced ingredients in a jar, and ensure you have enough liquid to cover (if your liquid isn't enough, add a 1:2:4 ratio of oil-water-vinegar). Let sit in dark, cool area for at least 24 hours, and then refrigerate.
NOTE: Please do not blend your ingredients, and take care to chop very finely; it will ruin the texture of your aji.