Ají (Colombian-Style Fresh Salsa)

Name: Ají (Colombian-Style Fresh Salsa)
Total time: 15 min
Yield: About 1 1/4 cups
Cuisine: south american
Ingredients: 1 packed cup cilantro, leaves and tender stems; 1/2 small white or yellow onion; 3 scallions; 1 serrano or Fresno chile, or jalapeño; 1/2 ripe beefsteak tomato; Kosher salt; Lime wedges, for serving

By J. Kenji López-Alt

Published Aug. 5, 2020

Ají (Colombian-Style Fresh Salsa) — Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich

Total Time: 15 minutes
Rating: 4(205)
Comments: Read comments

Colombian food is typically not spicy on its own. Instead, a hot sauce called ají — also the Colombian word for chiles — is served tableside. There are as many types of ají as there are regions in Colombia, but this version, heavy on cilantro and onions, is a good all-purpose sauce that goes especially well with fried foods. Many ají recipes include some white vinegar or lime juice. I prefer using plain water to dilute mine, and I serve lime wedges on the side for diners to add at their discretion. This recipe uses half an onion and half a tomato; use the other half for empanadas.

Featured in: A Colombian Chef Shares His Secret to Better Empanadas

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Ingredients

Yield:About 1¼ cups

1packed cup cilantro, leaves and tender stems
½small white or yellow onion
3scallions
1serrano or Fresno chile, or jalapeño
½ripe beefsteak tomato
Kosher salt
Lime wedges, for serving

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Ratings

4 out of 5

205 user ratings

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Comments

DevonC4 years ago

If you're going to use Serrano's, I'd recommend using at least two. Also should be served cold so it's a good idea to refrigerate for about an hour, that lets the flavor marinate a little better too.

Katherine4 years ago

Colombian American here- I personally recommend using lime juice (lots) instead of water :( It will bring out more flavors of the entire mix. You want to ensure there is enough juice each time you pour a tiny bit into the empanada. And def chill for a good hour! The colder the better. Great recipe!

Cheryl4 years ago

I am one of those odd people who cannot tolerate cilantro....I am wondering if you can substitute parsley for the cilantro?

em9 months ago

Needs acid - I usually use white vinegar but lime is also good.

Steve1 year ago

This looks like a terrific recipe. Can someone tell me why the recipe calls for a beef steak tomato rather than a fleshy paste tomato like a San Marzano? Is there a specific reason to have a higher water content tomato along with the many seeds that come with the beefsteak pulp? Kenji?

C Kelly2 years ago

May 2023: I made as written. Very good on Day 1, but on the following day, the curiously strong onion flavor prevailed. Weeks later, the washed tupperware still reeks of onion! Moral: eat it all on Day 1!

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