Spicy Colombian aji

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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.

Course Condiment, Hot sauce, Sauce

Cuisine Colombian

Keyword aji, Bogota, Colombia, Colombian aji, gluten-free, grain-free, hot sauce, peppers, sauce, vegan

Prep Time 10

Rest time 1

Servings

Calories 40kcal

Author Ksenia Prints

Ingredients

1 hot pepper finely 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)
½ cup white vinegar
¼ cup water
½ teaspoon salt
½ teaspoon sugar
1 tablespoon lime juice
2 tablespoons vegetable oil
½ cup fresh cilantro finely minced
½ cup scallions finely minced
½ to mato optional, finely minced

Instructions

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.

Notes

NOTE: Please do not blend your ingredients, and take care to chop very finely; it will ruin the texture of your aji.

Nutrition