Ají (sauce)

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Ají sauce
Salsa de ají verde (green salsa de ají) in a market in the city of Huaraz, Peru.
TypeCondiment/sauce
Place of originAndes
Region or stateLatin America
Main ingredientsAjí peppers
Ingredients generally usedWater, oil, garlic, cilantro, salt
VariationsAjí chileno, ají negro, ají amarillo, ajílimojili, ají rocoto

Ají is a spicy sauce that contains

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.

Description

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]

Varieties

Chile

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]

Ecuador

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]

North West Amazonia

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

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

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]

United States

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]

Gallery

  • Salsa de ají and key lime from Peru
    Salsa de ají and key lime from Peru
  • Ají charapita
    Ají charapita
  • Crema de ají
    Crema de ají

See also

References

  1. ^ a b Mautone, Gianna. "A Vegan Taste of ECUADOR." Vegetarian Journal, vol. 32, no. 3, 2013, pp. 6-8. ProQuest.
  2. ^ a b Erin (August 26, 2022). "Easy Aji Amarillo Sauce". Platings + Pairings. Retrieved April 3, 2023.
  3. ^ "Peruvian Quinoa Shrimp Chicharrones with Green Aji Sauce". Oldways. Retrieved April 3, 2023.
  4. ^ a b c d e f "Adventures in cooking with the rare aji amarillo". The Takeout. October 22, 2020. Retrieved April 24, 2023.
  5. ^ "Culinary History of Peru". Cultural Expeditions, Inc. Archived from the original on May 9, 2008. Retrieved July 21, 2008.
  6. ISBN 978-0-7573-1722-4
    .
  7. ISBN 978-4-7700-2533-3
    .
  8. ISBN 978-0-7818-1025-8
    .
  9. ISBN 978-1-55832-249-3
    .
  10. ISBN 978-1-83861-148-4
    .
  11. ISBN 978-1-365-43500-3
    .
  12. ^ a b IFOTC (December 12, 2019). "Eat Ecuador - The Sauce on Every Table in Ecuador - AJI SAUCE". Itchy Feet on the Cheap. Retrieved April 24, 2023.
  13. ^ "Ají Chileno JB". ChinChile. Retrieved February 4, 2024.
  14. ^ Redmond, Kari (April 20, 2023). "5 Foods You Need To Try In Chile To Eat Like A Local — Plus Where To Find Them". TravelAwaits. Retrieved February 4, 2024.
  15. ^ a b "Ají negro - Arca del Gusto". Fondazione Slow Food (in Italian). Retrieved April 3, 2023.
  16. ^ a b c d Peru, Kosmos. "Aji Amarillo sauce the delight of Peru". Kosmos Peru. Retrieved April 3, 2023.
  17. ^ a b "Celebrate Traditional Puerto Rican Fare." Tampa Bay Times, Jul 31, 2019, pp. 3. ProQuest.
  18. ^ "New Dressing, Sauces & Spreads." Prepared Foods, 2019. ProQuest.

External links

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