Aji Picante Columbian Hot Sauce Recipes

Steps:

• 1. Add vinegar, water and habanero in blender and blend for approximately 2 minutes
• 2. Mix remaining ingredients in a non-reactive bowl
• 3. Add vinegar and habanero mixture and mix well

Steps:

• Finely mince the cilantro, onion, scallions and chile by hand, or by roughly chopping, then pulsing in a food processor. Transfer to a medium bowl.
• Working directly in the medium bowl and using a flat palm to press the cut side of the tomato against the large holes of a box grater, grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin.
• Add 1 teaspoon kosher salt and a few tablespoons of water. Squeeze with lime juice to taste. Stir to combine. The ají should be quite thin in texture. Add more water as necessary. Taste and season with more salt, if desired. Finished ají can be stored in a sealed container in the refrigerator for up to 1 week.

Steps:

• Put the vinegar, water and habanero pepper in a blender for 2 minutes.
• Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
• Pour in a glass jar and cover. Refrigerate up to 10 days.