Peanut ají

Ingredients

• 2spring onions, chopped
• 30 ml (2 tablespoons)vegetable oil
• about 110 g (¾ cup)roasted peanuts
• about 4 g (¼ cup)fresh coriander
• 1 clovegarlic
• ½ teaspoonground cumin
• 1 teaspoonají, habanero or your preferred chilli
• ¼ teaspooncolouring seasoning or achiote
• to tastesalt and pepper
• 480 ml (2 cups)water

Instructions

1. 1

   Cook the aromatics

   Heat the oil in a frying pan, then add the spring onions and coriander. Cook for about 2 minutes.

2. 2

   Blend the sauce

   Transfer the cooked onion and coriander to a blender and add the remaining ingredients. Blend until smooth.

3. 3

   Simmer and serve

   Pour the sauce into a saucepan and cook over a medium-low heat for 12–15 minutes. Leave it to cool before serving.

What is peanut ají?

Peanut ají is a chilli sauce associated with Popayán, in southwestern Colombia. It combines peanuts with herbs, aromatics and ají for a creamy, savoury sauce with a kick.

This version cooks spring onion and coriander briefly before blending them with the other ingredients. A short simmer then brings the flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 890 calories, 29g protein, 25g carbs, 81g fat.

Most of the energy and fat come from the peanuts and vegetable oil; the peanuts also provide most of the protein, while the water and vegetables contribute little energy. The water and peanuts supply some carbohydrates and fibre. Balance the sauce with a plate of vegetables and a lean protein such as grilled chicken.

Why use roasted peanuts?

Roasted peanuts provide the sauce’s nutty flavour and body. They also help make the blended mixture smooth and substantial without needing a separate thickener.

Use unsalted peanuts if you want more control over the seasoning, especially as the recipe also calls for salt to taste.

Build the flavour gently

Spring onion and coriander need only about 2 minutes in the oil before blending. This softens the onion while keeping the herbs’ fresh character in the sauce.

Keep the heat moderate and avoid browning the aromatics; the method calls for a brief cook, not a fry until crisp.

Choose your chilli

The recipe suggests habanero or another chilli you enjoy. Habanero brings considerable heat, so choose a milder option if you prefer a gentler sauce.

The ají goes into the blender with the other ingredients, making it easy to distribute throughout the mixture.

Blend and simmer

Blend until the sauce is smooth, then transfer it to a saucepan. The recipe gives a simmering time of 12–15 minutes over medium-low heat.

Stir as it cooks and look for an even, cohesive texture. Leave the sauce to cool before serving, as directed.

How to serve it

Peanut ají is a classic accompaniment for empanadas and pipián tamales. Its nutty, spicy flavour also works alongside grilled chicken or fresh vegetables.

For a simple snack, serve it with crackers. Offer it as a dip or spoon it onto the plate alongside the main dish.

Recipe notes & tips

• Chop the spring onions before adding them to the pan so they cook evenly.
• Measure the chilli to suit your preferred heat level.
• Blend thoroughly for a smooth sauce.
• Keep the pan at medium-low heat during the 12–15-minute simmer.
• Let the sauce cool before serving or storing it.

Variations

• Milder chilli: Use a less-hot chilli in place of habanero.
• Extra heat: Choose a hotter ají to make the sauce spicier.
• Fresh vegetable dip: Serve the sauce with sliced fresh vegetables.
• Chicken accompaniment: Spoon it alongside grilled chicken.
• Cracker dip: Offer it with crackers for a simple snack.

Common mistakes to avoid

• Browning the aromatics: Cook the spring onion and coriander for about 2 minutes without letting them darken.
• Uneven blending: Blend until no large pieces remain and the sauce looks smooth.
• Excessive heat: Keep the sauce at medium-low while it simmers.
• Skipping the simmer: Return the blended mixture to the saucepan for 12–15 minutes of cooking.
• Serving it straight from the pan: Allow the sauce to cool before serving.

How to store

Refrigerate the sauce in a covered container for up to 1 week. Reheat gently in a saucepan if you want to serve it warm.

Frequently asked questions