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Colombian Hot Sauce:
Aji Picante

What's The Big Idea?

Aji Picante is popular throughout Colombia, and is used in many ways; it is served as an accompaniement to grilled or barbecued meats or Empandas, but is also added as a flavouring to all manner of soups and stews. It's therefore pretty much an essential part of Colombian cooking, so we felt we had to include a recipe for it here.

Shopping List

Here's the list of what you need:

  • 1 small hot red chilli, ideally habañero, seeds removed
  • 120ml white wine vinegar
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons fresh coriander (cilantro), chopped
  • 1 tablespoon fresh parsley, chopped
  • 75g spring onions, chopped
  • 100g tomatoes, chopped

What To Do

  • Blend the habañero and vinegar with 60ml water in a blender for a couple of minutes
  • Meanwhile, mix together all the remaining ingredients in a bowl
  • Pour over the habañero/vinegar mixture, and stir well
  • Cover and store in the refrigerator until needed
  • Will probably keep in a refrigerator for about a week

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