Columbian aji sauce

Ají picante or Ají Piqué is a spicy sauce from my hometown Antioquia. We keep it in the refrigerator all year round. It is an absolute must for Colombian Empanadas and it is the perfect sauce to flavor soups, stews and the perfect dipping sauce for Patacones. Growing up in my house we used it.

COLOMBIAN-AMERICAN | VEGETARIAN RECIPES | MEAL IDEAS

This Colombian Aji Sauce is the classic condiment served with empanadas. It is tangy and herby and you can make it spicy or mild.

This is our favorite chimichurri recipe. Fresh oregano, parsley, and cilantro come together with red wine vinegar for a punchy condiment that’s as good spooned over a grilled steak as it is drizzled on a bowl of lentils (it’s also an excellent marinade). It's best served just after it’s made, but if you have any left over, it will hold in the refrigerator for a few days. Use on roasted chicken, grilled tofu, oven-roasted potatoes, fried eggs, or almost anything else that’s simply seasoned.

Colombian Aji Picante is a spicy Colombian hot sauce served with soups, sancocho, beans, stews, rice, empanadas and more.

A Colombian style hot sauce with plenty of cilantro and green onions that tis perfect for soup, rice, beans, empanadas, etc.

Colombian Ají is the Colombian salsa of my dreams: vinegary, acidic, spicy in just the right amount, vegetable-forward and customizable.

Aji verde is a wonderfully easy and flavorful Peruvian green sauce. It gets it's color from cilantro and has a little kick from aji amarillo. So good.

Salsa de Ajo is a popular and simple Colombian sauce made with a mixture of mayonnaise, fresh garlic, lime juice and cilantro. In Colombia this garlic sauce is used as a dip for patacones (fried green plantains), plantains chips, French fries and yuca fries, and as a topping for mazorca dresgranada (a corn and cheese