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Colombian Aji Sauce

Serves 4 to 6 Dip vegetarian, Appetizers

Colombian Aji Sauce

Colombian Aji Sauce brings the spirit of home-cooked warmth directly to the table, embodying the everyday charm of a well-loved condiment. It's a staple in Colombian households, where it's prepared with a generous hand and a keen eye, offering a taste that ties together the familiar essence of family gatherings. This version is true to its roots, capturing the way it's lovingly assembled in kitchens across Colombia.

Expect aji sauce to deliver a harmonious balance of tangy and spicy notes, with the aji amarillo paste imparting a gentle heat that dances through the tomatoes and onions. A hint of cilantro adds freshness, while the vinegar cuts through with a subtle sharpness. It's a versatile addition to any meal, ready to elevate simple dishes with its vibrant, bold flavor.

Ingredients

  • 4tomatoes — roasted
  • 1onion — roasted
  • 2scallions
  • 1 tbspaji amarillo paste
  • 2 tbspvegetable oil
  • 1 tbspwhite vinegar
  • cilantro — chopped
  • to tastefine sea salt

Method

  1. Start by washing the 4 tomatoes, 1 onion, and 2 scallions thoroughly under cold water. Pat them dry with a clean kitchen towel. Roughly chop the tomatoes into quarters, peel and quarter the onion, and trim and chop the scallions into smaller pieces. This will make them easier to blend or pound.
  2. Place the chopped tomatoes, onion, and scallions into a blender or a mortar and pestle. If using a blender, pulse the mixture until it reaches a chunky consistency, similar to a thick salsa. If using a mortar and pestle, pound the ingredients until they are well combined but still have some texture. This base should have a vibrant red color from the tomatoes.
  3. Add 1 tablespoon of aji amarillo paste to the mixture. Blend or mix it in thoroughly until it is evenly distributed. The aji amarillo paste should add a slight heat and a bright yellow hue to the sauce, enhancing its overall color.
  4. Slowly drizzle in 2 tablespoons of vegetable oil while continuously blending or stirring. This will help emulsify the sauce, giving it a smooth and slightly glossy texture. Follow with 1 tablespoon of white vinegar, mixing it in until the sauce has a balanced tanginess.
  5. Finely chop a handful of cilantro and stir it into the sauce. Add fine sea salt to taste, starting with a small pinch and increasing as needed. To test the seasoning, spread a small amount of sauce on a piece of bread and taste. Adjust the salt if necessary, ensuring the flavors are balanced and the sauce is not overly salty.
  6. Allow the sauce to rest for about 10 minutes at room temperature. This brief resting period allows the flavors to meld together, enhancing the overall taste. Serve the Colombian Aji Sauce cool, as a vibrant and flavorful condiment to accompany your meal.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

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