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Salsa de ají and key lime from Peru
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Ají charapita
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Crema de ají
Type | Condiment/sauce |
---|---|
Place of origin | Andes |
Region or state | Latin America |
Main ingredients | Ají peppers |
Ingredients generally used | Water, oil, garlic, cilantro, salt |
Variations | Ají chileno, ají negro, ají amarillo, ajílimojili, ají rocoto |
Ají is a spicy sauce that contains ají peppers, oil, tomatoes, cilantro (coriander), garlic, onions, and water. It is served as a condiment to complement main dishes, most oftentimes in Latin American cuisines, and prepared by blending its ingredients using a food processor or blender. Although ají sauce recipes can vary from person to person, there are generally country-specific and region-specific varieties.
Ají is a spicy sauce made from ají peppers that is usually served to accompany other dishes in a variety of Latin American cuisines. [1] Its most basic ingredients include ají peppers, water, oil, garlic, cilantro, and salt. [2] [3] Ingredients are usually blended together using a blender or food processor. [4]
Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it uchu. [5] [6] It is usually added to other foods such as anticuchos, chugchucaras, soup, chorizo, or empanadas. [7] [8] [9]
In Colombia and Ecuador, food is traditionally milder, so ají can be added to almost any dish to add flavor and spice. [10] Recipes vary dramatically from person to person and from region to region, depending on preference. [11]
The core ingredient of ají sauce, ají peppers ( Capsicum baccatum), was originally grown in South America. [12] While these peppers have a Scoville Heat Unit of 30,000 - 50,000, depending on the variety of pepper and preparation technique, the spice level of ají sauce is variable. [12]
In Chile there is a popular hot sauce known as ají chileno that uses the peppers. [13] Chileans also make a salsa called pebre using the peppers combined with tomatoes, cilantro, onions, oil, and vinegar which is typically eaten with bread. [14]
In Ecuador, ají sauce is prepared using one of the over 30 ají pepper varieties available in the country. [4] These ají peppers vary in spice level and this, combined with the amount of water used to dilute the sauce, can create variation in the level of spice between sauces. [4] Some regions are also known for their addition of fruits, in addition to the basic ingredients, which leads to further variety of the sauce within the country. [4]
A variety of ají sauce called ají negro (also called Ommaï, Kígai, Do-Hmepa, Ualako) is made by the indigenous peoples of the North West Amazonia. [15] This variety is prepared using the juice of bitter manioc. [15]
Peru is known for a variety of ají sauce called ají amarillo sauce. [16] This variety uses ají amarillo and is notable for its yellow color. Ají amarillo is used widely across Peru as an addition to sauces. [16] The spice level of ají amarillo is comparable to serrano peppers registering at 15,000 on Scoville Heat Unit Scale, although sometimes registering at 30,000 to 50,000 SHU. [16] [4] Oftentimes this variety of ají sauce is mixed with mayonnaise, crema, or sour cream to accompany potatoes, sandwiches, meat, and ceviche. [16] [2]
Puerto Rico has a variety of ají sauce called ajilimojili. [17] This variety uses aji dulce peppers and is notable for its green color. [17]
In the United States, several pre-prepared varieties of ají sauce, including aji rocoto hot sauce and aji amarillo sauce, can be purchased in Latin American markets or specialty food stores. [1] [18] The pepper required for some varieties of ají sauce, including that of the Peruvian ají amarillo sauce, is not grown commercially in the United States. [4]