Colombian Ají Picante Recipe

Ingredients

• 1small hot pepper, seeded, or 1 red habanero pepper
• 120 ml (½ cup)white vinegar
• 60 ml (¼ cup)water
• 1.25 ml (¼ teaspoon)salt
• 5 ml (1 teaspoon)sugar
• 15 ml (1 tablespoon)lime juice
• 30 ml (2 tablespoons)vegetable oil
• 120 ml (½ cup)chopped fresh coriander
• 60 ml (¼ cup)chopped fresh parsley
• 120 ml (½ cup)chopped spring onions
• 120 ml (½ cup)chopped tomato

Instructions

1. 1

   Blend the chilli

   Blend the vinegar with the habanero pepper for 2 minutes.

2. 2

   Mix the ingredients

   Put the remaining ingredients in a bowl and stir them together. Add the vinegar and chilli mixture, then mix well.

3. 3

   Chill the sauce

   Pour the sauce into a glass jar and cover it. Refrigerate for up to 5 days.

What is Colombian ají picante?

Ají picante, also called ají pique, is a chilli sauce eaten in Colombia, including the Antioquia region. This version combines vinegar and pepper with fresh herbs, spring onions and tomato for a tangy, lively sauce.

Its simple two-part method keeps the pepper’s sharpness while leaving the chopped ingredients with some texture. It is a familiar partner for empanadas and patacones, and can also season soups and stews.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 1g protein, 8g carbs, 14g fat.

The listed 165 kcal per serving is mainly carried by the vegetable oil, which also provides most of the fat. The small amounts of sugar, tomato and herbs contribute some carbohydrate, while protein is very low at 1 g per serving. Pair a modest spoonful with a meal that includes a protein-rich food and a substantial side of vegetables.

Choosing the chilli

Pepper: The recipe gives the choice of a seeded small hot pepper or a red habanero. Habanero brings considerable heat, so choose according to your preference.

Vinegar: Blending the chilli with white vinegar first spreads its heat through the liquid before it is stirred into the fresh ingredients.

Keep the fresh ingredients distinct

Herbs: Chopped coriander and parsley give the sauce its green, herbal character. Chop them finely enough to distribute evenly, but the method does not call for blending them.

Vegetables: Spring onions and tomato are stirred in with the other remaining ingredients. Their pieces give the finished sauce a more varied texture than a fully smooth blend.

Mixing and texture

Two stages: Blend only the vinegar and pepper for the stated 2 minutes, then combine that mixture with the bowlful of remaining ingredients. Stir well so the liquid reaches the herbs, vegetables and oil.

The finished sauce is a chopped mixture rather than a smooth purée. If some ingredients settle while it is stored, stir before serving.

Serving ideas

With snacks: Put ají picante on the table with Colombian empanadas or use it as a dip for patacones. Start with a little, then add more to taste.

With meals: Spoon it into soups or stews as a fresh, tangy finishing sauce. Its vinegar and lime flavours work well alongside rich or savoury dishes.

Making the batch

The recipe makes 2 servings and takes 20 minutes in total. Once mixed, transfer it to a covered glass jar and refrigerate it for up to 5 days.

For the best balance, taste a little with the food you plan to serve it with; the chilli heat can seem different alongside a snack or a bowl of soup.

Recipe notes & tips

• Seed the small hot pepper before blending, as specified in the recipe.
• Use a glass jar with a cover for refrigeration.
• Chop the herbs, spring onions and tomato before starting the mixing step.
• Blend the vinegar and pepper for the full 2 minutes.
• Stir the sauce before serving if the ingredients have settled.

Variations

• Milder chilli: Choose the small hot pepper rather than the red habanero.
• Extra tang: Add a little more lime juice to the portion you are serving.
• Smoother texture: Chop the fresh ingredients more finely before mixing.
• Chunkier texture: Keep the tomato and spring onion pieces a little larger.
• Serving idea: Put the sauce alongside patacones for dipping.

Common mistakes to avoid

• Blending everything: Only blend the vinegar and pepper; stir in the remaining ingredients.
• Skipping the blending time: Blend the vinegar and pepper for 2 minutes as directed.
• Uneven mixing: Stir thoroughly after adding the vinegar and pepper mixture.
• Using an uncovered jar: Cover the glass jar before refrigerating the sauce.
• Keeping it too long: Use the refrigerated sauce within 5 days.

How to store

Transfer the sauce to a covered glass jar and refrigerate it for up to 5 days. Stir before serving if the ingredients have separated; the recipe does not specify reheating.

Frequently asked questions