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1
Chop the Scallions and Onion
5 Mins
Room temperature, about 20°C (68°F)
Trim the scallion roots and chop the white and green parts as finely as you can, then do the same with the white onion. Put both in a medium bowl and sprinkle with half the salt. Rub the salt in with your fingertips for about 30 seconds to soften the onion slightly.
Fine chopping matters more than anything else here: big chunks make a salad, fine pieces make a sauce.
Done when: Onion and scallion in tiny, even pieces, lightly softened by the salt.
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2
Dice the Tomato and Chillies
5 Mins
Room temperature, about 20°C (68°F)
Dice the Roma tomatoes small, keeping the seeds and juice, and mince the hot chillies. Add both to the bowl. Wear gloves for the chillies and wash your hands well afterwards, and keep the seeds in if you want more heat.
Taste a tiny piece of your chilli first: one bird's eye can be far hotter than two jalapeños.
Done when: Tomato in small dice, chillies minced fine, everything still raw and bright.
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3
Add the Cilantro and Garlic
3 Mins
Room temperature, about 20°C (68°F)
Chop the cilantro leaves and tender stems and mince the garlic, then stir both into the bowl. The cilantro is not a garnish here: it is one of the main flavours, so do not skimp on it.
If you hate cilantro, this is not the sauce to make without it: it carries the flavour of Colombian ají.
Done when: Green flecks of cilantro all through the bowl.
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4
Pour in the Vinegar, Lime and Oil
2 Mins
Room temperature, about 20°C (68°F)
Pour in the white vinegar, lime juice, olive oil and cold water, then add the sugar and the rest of the salt. Stir until the salt and sugar dissolve and every piece is coated.
Taste and adjust: more vinegar if it is flat, a little more sugar if the vinegar bites too hard.
Done when: A loose, spoonable sauce with visible pieces of tomato, scallion and cilantro.
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5
Rest and Taste
15 Mins Rest
Room temperature, about 20°C (68°F)
Cover the bowl and leave it at room temperature for at least 15 minutes, or in the fridge overnight: the scallion softens, the vinegar mellows and the flavours come together. Taste again before serving and add salt or lime if it needs it.
Ají is better the next day than in the first hour, so make it ahead whenever you can.
Done when: The sauce tastes balanced: sharp, salty and fresh, with heat that builds slowly.
auto_awesome Finishing Touches & Plating
Spoon ají over empanadas, arepas and grilled meats at the table, or serve it in a small bowl for dipping. Keep the jar in the fridge and it will be there for the next meal too.
Colombia
2h
