Colombian aji recipe
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This Colombian Aji Sauce is the classic condiment served with empanadas. It is tangy and herby and you can make it spicy or mild.
A Colombian style hot sauce with plenty of cilantro and green onions that tis perfect for soup, rice, beans, empanadas, etc.
Colombian Aji Picante is a spicy Colombian hot sauce served with soups, sancocho, beans, stews, rice, empanadas and more.
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 Patacones. Growing up in my house we used it.
This is our favorite chimichurri recipe. Fresh oregano, parsley, and cilantro come together with red wine vinegar for a punchy condiment that’s as good spooned over a grilled steak as it is drizzled on a bowl of lentils (it’s also an excellent marinade). It's best served just after it’s made, but if you have any left over, it will hold in the refrigerator for a few days. Use on roasted chicken, grilled tofu, oven-roasted potatoes, fried eggs, or almost anything else that’s simply seasoned.
Colombian hot sauce, part two. And why a second version? Well, it’s not really a...
Colombian Ají is the Colombian salsa of my dreams: vinegary, acidic, spicy in just the right amount, vegetable-forward and customizable.
Like Mexican salsas, there are countless variations of this Colombian sauce: some made with hot chilies, some with avocados, some with pumpkin seeds, even some made with hard boiled eggs. But, as with Mexican salsa, there is one that immediately comes to most people's minds when they hear the word. In this case, it's the tomato and onion-based ají.
