Colombian Ají is a spicy traditional sauce. Every family and region has its own variation. This is my recipe for Ají Picante and it's a must to serve with Colombian Empanadas.
What is Colombian Ají picante or Ají Piqué?
Is a spicy sauce from my hometown Antioquia. We keep it in the refrigerator all year round. It is an absolute must for Colombian Empanadas and it is the perfect sauce to flavor soups, stews and the perfect dipping sauce for papas saladas and patacones.
Like many traditional Colombian recipes, there are many variations depending on the region and cook. This is my mom's ají recipe and the way my whole family makes it. I like my sauce with a lot of liquid, but you can adjust the amount if you prefer yours with more herbs.
Growing up in my house we used it in almost every dish my mom made and it is my dad’s favorite condiment. It’s easy to make and you can customize your ají picante as mild or as hot as you prefer. You really can’t go wrong with this recipe!
Ingredients You’ll Need to Make this Colombian Ají
Hot Pepper: Here in United States I use red habanero, but you can use your favorite hot pepper. In Colombia this sauce is made with ají pajarito a long hot red pepper.
Check the recipe card below for the complete recipe, instructions and step by step video.
More Colombian Sauces to Try:
Avocado Sauce (Salsa de Aguacate)
Avocado Hot sauce (Ají de Aguacate)
Colombian Ají Picante Recipe
Ingredients
- 1 seeded small hot pepper or 1 red habanero pepper
- ½ cup white vinegar
- ¼ cup water
- ¼ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- ½ cup chopped scallions
- ½ cup chopped tomato
Instructions
- Put the vinegar and habanero pepper in a blender for 2 minutes.
- Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
- Pour in a glass jar and cover. Refrigerate up to 5 days.
M
I made this today, very easy and so delicious. Thank you for your recipes. I will use this with the frijoles paisas too.
Ashley
My fiancé is paisa and this is the first aji recipe he freaked out over. He said it was exactly like home. We don't find it too spicy and he puts it on everything. Thanks so much for sharing!
Erika
Hello, very nice and simple recipe. Just a little adjustment to the original recipe would make it almost 100% Colombian... Try to use a chilli called "Aji Chirca", a little green gem that grow wild in south america, specially in Colombia. I hear somewhere you can get it sun-dried, in vinegar or oil. When I get the link I'll sure post it here.
michelle w
Since I found this recipe, a jar of it is in my fridge all the time. I just love it
Michelle
The habanero is delicious! If you are afraid of the heat........MAKE SURE you take the seeds and the white pulp out.
Herb Wright
Hi Erica:
I have been making this Aji Picante sauce since I found your website and as you stated, we use it on almost everything. Last week we finally visited a local Columbian restaurant here in Austin, Texas House of Columbia and the aji picante they served is very different. I am sure there are varieties of this for different regions, there's is a tomatoe base and didn't seem to even have the parsley in it. Is it also a common sauce also or more of a personal variation? I have tried many of your recipes and love them all, thanks so much for the great website.
Gio
So do you have to wait ten days before you use it or Is it good for up to ten days. Sorry if that's a silly question
Erica Dinho
Good for up to ten days.
Reikista
Thanks for clarifying, I wondered too and read this whole thread to see if you had answered. It may make sense to add this to the original recipe!
Randy M.
I live in Costa Rica and am fascinated by the fusion of foods from cultures in the country. I haven't encountered this recipe before in this country, but I did see a reference to its use as a condiment with a oven-roasted ripe plantain, stuffed with cheese. However, it looked like the aji picante was run through a blender in that case. I will try this recipe soon. Several members of our house like spicy food, including me. Thanks for sharing this!
Nana
OMG! Mujer.... acabo de hacer aji y me quedo delicioso.... Thank you so much for such a great recipe. Brought me back to Colombia 😉
Instead of habanero pepper, I used ground Cayene pepper ( It was so difficult to find habanero pepper by me 🙁 ) and it came delicious.
Carolina
mmm Aji!!! but aji is really from el Valle del Cauca.
Erica
Carolina- We have variations of ají and empanadas all over the country!
Diana Lopez
I couldn't find habanero peppers so I made it with a jalapeno instead. It wasn't as spicy but it was good enough. My husband thought it had too much vinegar but I thought it was just perfect.
Lori
I have been searching for this aji for months to enjoy with my Colombian novio and was delighted to find a recipe for it. Thanks so much!!
LeeAn Kahriger
Wow!!!! This is soo good. I know it will be a staple in my house. Can not thank you enough for all your work on this website.
arlene
thank you - this is perfect aji! my husband lived in colombia for 5yrs (i visited over a dozen times) and this reminded me EXACTLY of the aji i loved and enjoyed so much!
i made it 3 times this week!!!
Samantha
Thanks so much for all of your wonderful recipes Erica! My boyfriend is the happiest Colombian you will ever meet now. He is from Bogota. Of course, I cant cook it exactly like he used to have of his mothers cooking in Colombia, but still the same, he says it is amazingly precise! He tells me how much it reminds him of home and its all thanks to you! Thanks so much for giving us the true Colombian recipes!
alexa
oh my gosh thank u so much for these wonderful recipes... im married to a very demanding colombian and you have truly helped me alot. you must be a wonderful cook erica! take care and thank you soooooo much 😉
your awesome!