Colombian Hot Sauce (Ají) Recipe
Recipe type: Condiment
  • 2 bunches green onions
  • ¾ large roma tomato (diced)
  • 4 Tbsp. cilantro
  • 4 small hot chiles (makes it reasonably spicy, add more or less to taste)
  • 2 cloves garlic
  • 6 Tbsp. white vinegar
  • 8 Tbsp. water
  • 1 tsp. vegetable oil
  • 1 tsp. salt
  1. Wash the green onions well and cut the roots off. The onions need to be sliced very finely, both vertically and horizontally. Line the green onions up together and use a knife to sliver them vertically, making at least one long vertical cut per green onion. Then chop the onion finely crosswise, using all of the white parts and half of the dark green parts (you will need to repeat the vertical slicing again for the dark green parts before you chop them).
  2. Place all the chopped onion in a small bowl or jar. Finely chop 3 quarters of a roma tomato and add it to the onions. Finely chop the cilantro and add them to the mix as well. Mince the chiles finely and stir into the mix along with the vinegar, water, oil and salt. Let the ají sit in the refrigerator for 30 minutes, then taste it to see if it needs more salt, water or vinegar (if it seems too salty or vinegary, add a bit more water, if it seems flat, add more salt, etc).
  3. Serve with Colombian foods like empanadas or arepas, or alongside anything you would serve salsa with (we had it on tacos last night).
Recipe by Ever In Transit at