Colombian Aji Picante is a spicy Colombian hot sauce served with soups, sancocho, beans, stews, rice, empanadas and more.
Colombian Aji Picante
Every Latin country has there own version of a spicy hot sauce or herby sauce like chimichurri in Argentina and Pico De Gallo in Mexico for example, each unique and delicious. This is my mom’s recipe for aji picante. She makes this in the summer to put on grilled meats, or to serve with arepas or empanadas. She never measures when she cooks so it was a bit tricky getting her measurements right, but it came out great. To save time, you can use a mini food processor.
The other night I made Dominican Beans in the Instant Pot and was reminded of this recipe. We served them over rice with steak and this aji picante sauce on top, it was delicious!
My mom always made this when she made some homemade empanadas, beans or stew. It adds brightness and a little heat to anything you’re grilling. You can chop everything up by hand or use a food processor. Adjust the heat to your taste, if you like it spicy keep the seeds from the jalapeño in. If you prefer it mild, leave them out. Adjust the salt, lime juice and cilantro to your taste. Every Colombian home does it slightly different.
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Colombian Aji Picante
Ingredients
- 4 scallions
- 1 medium tomato
- 1 tbsp jalapeno pepper, seeded
- 1/3 cup cilantro, minced
- 1 lime, juice of
- 1 teaspoon white vinegar
- 1/4 cup water, or more as needed
- 1/2 tsp kosher salt and fresh black pepper, to taste
Instructions
- Place all ingredients in a small food processor and pulse a few times or mince everything with a sharp knife.
- Refrigerate to let the flavors meld.
