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Ají pereirano, Colombian chili sauce with scallion and cilantro

Ají pereirano, Colombian chili sauce with scallion and cilantro

Sauces

A raw sauce from Pereira: crushed bird’s eye chili peppers mixed with salt, combined with finely chopped chives, cilantro, white vinegar, and water.

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Recipe from Rutrus, Rrmsjp, Javier Carro, adapted by Recette de cuisine · · updated on

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In Colombia, each region has its own ají, a hot sauce served on every table. The ají from Pereira is typically eaten with salted apples and cassava.

Ingredients and directions

  • Prep time20 min
  • Cook time—
  • Total20 min
  • DifficultyEasy
  • Cooking methodno cooking required
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

8 people
  • $8.75
  • $0.12
  • $0.33

Directions

  1. Crush the hot peppers with the salt. ≈ 4 min
  2. Add a little water to dissolve the salt. ≈ 3 min
  3. Finely chop the chives and mix them with the cilantro, vinegar, and the remaining water. ≈ 8 min
  4. Finally, add the hot peppers. ≈ 4 min
  5. Serve with salted earth apples or cassava. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 3 stalks of chives
  • ½ cup of very finely chopped cilantro
  • 10 hot pepper birds (ají pajarito)
  • 1 tablespoon of salt
  • ½ cup of water
  • 1 cup of white vinegar

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