Ají (sauce)

Ají sauce

Salsa de ají verde (green salsa de ají) in a market in the city of Huaraz, Peru.
Type	Condiment/sauce
Place of origin	Andes Bolivia Colombia Ecuador Peru
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
Media: Ají sauce

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]

• List of condiments
• List of dips
• List of sauces

• Eshbaugh, W. Hardy. Peppers: History and Exploitation of a Serendipitous New Crop Discovery (1993)