Ají (sauce)

Salsa de ají verde (Green salsa de ají) in a market in the city of Huaraz

Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water. Recipes vary dramatically from table to table, depending on the preference of the chef. Aji has been used in Andean countries like Bolivia and Peru at least since the times of the Incas, who called it uchu.^[1]

In Colombia and Ecuador, for example, food is traditionally mild, so aji can be added to almost any dish. It usually accompanies other foods such as chugchucaras or empanadas.

In Chile there is a similar variety of the condiment known as Ají Chileno, that differs with the additional ingredient of lemon juice.

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  Salsa de ají and key lime from Peru

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  Ají Charapita

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  Crema de ají

See also

• List of condiments

References

External links

• Eshbaugh, W. Hardy. Peppers: History and Exploitation of a Serendipitous New Crop Discovery (1993)

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