Ají-based condiment traditional in Andean cuisine
Ají is a spicy sauce that contains "ají" peppers, oil, tomatoes, cilantro (coriander), garlic, onions, and water. It is served as a condiment to complement main dishes, most oftentimes in Latin American cuisines, and prepared by blending its ingredients using a food processor or blender. Although "ají" sauce recipes can vary from person to person, there are generally country-specific and region-specific varieties.
Description.
"Ají" is a spicy sauce made from "ají" peppers that is usually served to accompany other dishes in a variety of Latin American cuisines. Its most basic ingredients include ají peppers, water, oil, garlic, cilantro, and salt. Ingredients are usually blended together using a blender or food processor.
"Ají" has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it "uchu". It is usually added to other foods such as "anticuchos", "chugchucaras", soup, "chorizo", or "empanadas".
In Colombia and Ecuador, food is traditionally milder, so "ají" can be added to almost any dish to add flavor and spice. Recipes vary dramatically from person to person and from region to region, depending on preference.
The core ingredient of "ají" sauce, "ají" peppers ("Capsicum baccatum"), was originally grown in South America. While these peppers have a Scoville Heat Unit of 30,000 - 50,000, depending on the variety of pepper and preparation technique, the spice level of "ají" sauce is variable.
Varieties.
Chile.
In Chile there is a popular hot sauce known as "ají chileno" that uses the peppers"." Chileans also make a salsa called "pebre" using the peppers combined with tomatoes, cilantro, onions, oil, and vinegar which is typically eaten with bread.
Ecuador.
In Ecuador, "ají" sauce is prepared using one of the over 30 "ají" pepper varieties available in the country. These "ají" peppers vary in spice level and this, combined with the amount of water used to dilute the sauce, can create variation in the level of spice between sauces. Some regions are also known for their addition of fruits, in addition to the basic ingredients, which leads to further variety of the sauce within the country.
North West Amazonia.
A variety of ají sauce called "ají negro" (also called "Ommaï, Kígai, Do-Hmepa, Ualako") is made by the indigenous peoples of the North West Amazonia. This variety is prepared using the juice of bitter manioc.
Peru.
Peru is known for a variety of "ají" sauce called "ají amarillo sauce". This variety uses "ají amarillo" and is notable for its yellow color. "Ají amarillo" is used widely across Peru as an addition to sauces. The spice level of "ají amarillo" is comparable to serrano peppers registering at 15,000 on Scoville Heat Unit Scale, although sometimes registering at 30,000 to 50,000 SHU. Oftentimes this variety of "ají" sauce is mixed with mayonnaise, "crema", or sour cream to accompany potatoes, sandwiches, meat, and ceviche.
Puerto Rico.
Puerto Rico has a variety of ají sauce called "ajilimojili". This variety uses "aji dulce" peppers and is notable for its green color.
United States.
In the United States, several pre-prepared varieties of "ají" sauce, including "aji rocoto" hot sauce and "aji amarillo" sauce, can be purchased in Latin American markets or specialty food stores. The pepper required for some varieties of "ají" sauce, including that of the Peruvian "ají amarillo sauce", is not grown commercially in the United States.
References.
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