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Wikipedia

Ají (sauce)

January 01, 1970

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.

Ají sauce
Salsa de ají verde (green salsa de ají) in a market in the city of Huaraz, Peru.
TypeCondiment/sauce
Place of originAndes
Region or stateLatin America
Main ingredientsAjí peppers
Ingredients generally usedWater, oil, garlic, cilantro, salt
VariationsAjí chileno, ají negro, ají amarillo, ajílimojili, ají rocoto
  •   Media: Ají sauce

Description edit

Ají is a spicy sauce made from ají peppers that is usually served to accompany other dishes in a variety of Latin American cuisines.[1] Its most basic ingredients include ají peppers, water, oil, garlic, cilantro, and salt.[2][3] Ingredients are usually blended together using a blender or food processor.[4]

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.[5][6] It is usually added to other foods such as anticuchos, chugchucaras, soup, chorizo, or empanadas.[7][8][9]

In Colombia and Ecuador, food is traditionally milder, so ají can be added to almost any dish to add flavor and spice.[10] Recipes vary dramatically from person to person and from region to region, depending on preference.[11]

The core ingredient of ají sauce, ají peppers (Capsicum baccatum), was originally grown in South America.[12] 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.[12]

Varieties edit

Chile edit

In Chile there is a popular hot sauce known as ají chileno that uses the peppers.[13] Chileans also make a salsa called pebre using the peppers combined with tomatoes, cilantro, onions, oil, and vinegar which is typically eaten with bread.[14]

Ecuador edit

In Ecuador, ají sauce is prepared using one of the over 30 ají pepper varieties available in the country.[4] 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.[4] 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.[4]

North West Amazonia edit

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.[15] This variety is prepared using the juice of bitter manioc.[15]

Peru edit

Peru is known for a variety of ají sauce called ají amarillo sauce.[16] This variety uses ají amarillo and is notable for its yellow color. Ají amarillo is used widely across Peru as an addition to sauces.[16] 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.[16][4] Oftentimes this variety of ají sauce is mixed with mayonnaise, crema, or sour cream to accompany potatoes, sandwiches, meat, and ceviche.[16][2]

Puerto Rico edit

Puerto Rico has a variety of ají sauce called ajilimojili.[17] This variety uses aji dulce peppers and is notable for its green color.[17]

United States edit

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.[1][18] 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.[4]

Gallery edit

  •  
    Salsa de ají and key lime from Peru
  •  
    Ají charapita
  •  
    Crema de ají

See also edit

References edit

  1. ^ a b Mautone, Gianna. "A Vegan Taste of ECUADOR." Vegetarian Journal, vol. 32, no. 3, 2013, pp. 6-8. ProQuest.
  2. ^ a b Erin (August 26, 2022). "Easy Aji Amarillo Sauce". Platings + Pairings. Retrieved April 3, 2023.
  3. ^ "Peruvian Quinoa Shrimp Chicharrones with Green Aji Sauce". Oldways. Retrieved April 3, 2023.
  4. ^ a b c d e f "Adventures in cooking with the rare aji amarillo". The Takeout. October 22, 2020. Retrieved April 24, 2023.
  5. ^ . Cultural Expeditions, Inc. Archived from the original on May 9, 2008. Retrieved July 21, 2008.
  6. ^ Villacorta, Manuel; Shaw, Jamie (2013). Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-aging Secrets from the Amazon to the Andes. Deerfield Beach, FL: Health Communications, Inc. pp. 98–103. ISBN 978-0-7573-1722-4.
  7. ^ Matsuhisa, Nobuyuki (2001). Nobu: The Cookbook. Tokyo: Kodansha International. p. 79. ISBN 978-4-7700-2533-3.
  8. ^ McCausland-Gallo, Patricia (2004) [2001]. Secrets of Colombian Cooking. New York: Hippocrene Books. p. 158. ISBN 978-0-7818-1025-8.
  9. ^ Kijac, Maria Baez (2003). The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes. Boston, MA: Harvard Common Press. p. 263. ISBN 978-1-55832-249-3.
  10. ^ Hippo!, Orange (May 16, 2023). The Little Book of Hot Sauce: A passionate salute to the world's fiery condiment. Welbeck Publishing Group. ISBN 978-1-83861-148-4.
  11. ^ Perlman, Dan (October 3, 2016). Eat Salt. Lulu.com. ISBN 978-1-365-43500-3.
  12. ^ a b IFOTC (December 12, 2019). "Eat Ecuador - The Sauce on Every Table in Ecuador - AJI SAUCE". Itchy Feet on the Cheap. Retrieved April 24, 2023.
  13. ^ "Ají Chileno JB". ChinChile. Retrieved February 4, 2024.
  14. ^ Redmond, Kari (April 20, 2023). "5 Foods You Need To Try In Chile To Eat Like A Local — Plus Where To Find Them". TravelAwaits. Retrieved February 4, 2024.
  15. ^ a b "Ají negro - Arca del Gusto". Fondazione Slow Food (in Italian). Retrieved April 3, 2023.
  16. ^ a b c d Peru, Kosmos. "Aji Amarillo sauce the delight of Peru". Kosmos Peru. Retrieved April 3, 2023.
  17. ^ a b "Celebrate Traditional Puerto Rican Fare." Tampa Bay Times, Jul 31, 2019, pp. 3. ProQuest.
  18. ^ "New Dressing, Sauces & Spreads." Prepared Foods, 2019. ProQuest.

External links edit

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

January 01, 1970
ají, sauce, ají, spicy, sauce, that, contains, ají, peppers, tomatoes, cilantro, coriander, garlic, onions, water, served, condiment, complement, main, dishes, most, oftentimes, latin, american, cuisines, prepared, blending, ingredients, using, food, processor. Aji is a spicy sauce that contains aji 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 aji sauce recipes can vary from person to person there are generally country specific and region specific varieties Aji sauceSalsa de aji verde green salsa de aji in a market in the city of Huaraz Peru TypeCondiment saucePlace of originAndes Bolivia Colombia Ecuador PeruRegion or stateLatin AmericaMain ingredientsAji peppersIngredients generally usedWater oil garlic cilantro saltVariationsAji chileno aji negro aji amarillo ajilimojili aji rocoto Media Aji sauce Contents 1 Description 2 Varieties 2 1 Chile 2 2 Ecuador 2 3 North West Amazonia 2 4 Peru 2 5 Puerto Rico 2 6 United States 3 Gallery 4 See also 5 References 6 External linksDescription editAji is a spicy sauce made from aji peppers that is usually served to accompany other dishes in a variety of Latin American cuisines 1 Its most basic ingredients include aji peppers water oil garlic cilantro and salt 2 3 Ingredients are usually blended together using a blender or food processor 4 Aji has been prepared in Andean countries such as Bolivia Colombia and Peru since at least the time of the Incas who called it uchu 5 6 It is usually added to other foods such as anticuchos chugchucaras soup chorizo or empanadas 7 8 9 In Colombia and Ecuador food is traditionally milder so aji can be added to almost any dish to add flavor and spice 10 Recipes vary dramatically from person to person and from region to region depending on preference 11 The core ingredient of aji sauce aji peppers Capsicum baccatum was originally grown in South America 12 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 aji sauce is variable 12 Varieties editChile edit In Chile there is a popular hot sauce known as aji chileno that uses the peppers 13 Chileans also make a salsa called pebre using the peppers combined with tomatoes cilantro onions oil and vinegar which is typically eaten with bread 14 Ecuador edit In Ecuador aji sauce is prepared using one of the over 30 aji pepper varieties available in the country 4 These aji 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 4 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 4 North West Amazonia edit A variety of aji sauce called aji negro also called Ommai Kigai Do Hmepa Ualako is made by the indigenous peoples of the North West Amazonia 15 This variety is prepared using the juice of bitter manioc 15 Peru edit Peru is known for a variety of aji sauce called aji amarillo sauce 16 This variety uses aji amarillo and is notable for its yellow color Aji amarillo is used widely across Peru as an addition to sauces 16 The spice level of aji 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 16 4 Oftentimes this variety of aji sauce is mixed with mayonnaise crema or sour cream to accompany potatoes sandwiches meat and ceviche 16 2 Puerto Rico edit Puerto Rico has a variety of aji sauce called ajilimojili 17 This variety uses aji dulce peppers and is notable for its green color 17 United States edit In the United States several pre prepared varieties of aji sauce including aji rocoto hot sauce and aji amarillo sauce can be purchased in Latin American markets or specialty food stores 1 18 The pepper required for some varieties of aji sauce including that of the Peruvian aji amarillo sauce is not grown commercially in the United States 4 Gallery edit nbsp Salsa de aji and key lime from Peru nbsp Aji charapita nbsp Crema de ajiSee also edit nbsp Food portal List of condiments List of dips List of saucesReferences edit a b Mautone Gianna A Vegan Taste of ECUADOR Vegetarian Journal vol 32 no 3 2013 pp 6 8 ProQuest a b Erin August 26 2022 Easy Aji Amarillo Sauce Platings Pairings Retrieved April 3 2023 Peruvian Quinoa Shrimp Chicharrones with Green Aji Sauce Oldways Retrieved April 3 2023 a b c d e f Adventures in cooking with the rare aji amarillo The Takeout October 22 2020 Retrieved April 24 2023 Culinary History of Peru Cultural Expeditions Inc Archived from the original on May 9 2008 Retrieved July 21 2008 Villacorta Manuel Shaw Jamie 2013 Peruvian Power Foods 18 Superfoods 101 Recipes and Anti aging Secrets from the Amazon to the Andes Deerfield Beach FL Health Communications Inc pp 98 103 ISBN 978 0 7573 1722 4 Matsuhisa Nobuyuki 2001 Nobu The Cookbook Tokyo Kodansha International p 79 ISBN 978 4 7700 2533 3 McCausland Gallo Patricia 2004 2001 Secrets of Colombian Cooking New York Hippocrene Books p 158 ISBN 978 0 7818 1025 8 Kijac Maria Baez 2003 The South American Table The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro with 450 Recipes Boston MA Harvard Common Press p 263 ISBN 978 1 55832 249 3 Hippo Orange May 16 2023 The Little Book of Hot Sauce A passionate salute to the world s fiery condiment Welbeck Publishing Group ISBN 978 1 83861 148 4 Perlman Dan October 3 2016 Eat Salt Lulu com ISBN 978 1 365 43500 3 a b IFOTC December 12 2019 Eat Ecuador The Sauce on Every Table in Ecuador AJI SAUCE Itchy Feet on the Cheap Retrieved April 24 2023 Aji Chileno JB ChinChile Retrieved February 4 2024 Redmond Kari April 20 2023 5 Foods You Need To Try In Chile To Eat Like A Local Plus Where To Find Them TravelAwaits Retrieved February 4 2024 a b Aji negro Arca del Gusto Fondazione Slow Food in Italian Retrieved April 3 2023 a b c d Peru Kosmos Aji Amarillo sauce the delight of Peru Kosmos Peru Retrieved April 3 2023 a b Celebrate Traditional Puerto Rican Fare Tampa Bay Times Jul 31 2019 pp 3 ProQuest New Dressing Sauces amp Spreads Prepared Foods 2019 ProQuest External links editEshbaugh W Hardy Peppers History and Exploitation of a Serendipitous New Crop Discovery 1993 Retrieved from https en wikipedia org w index php title Aji sauce amp oldid 1220773157, wikipedia, wiki, book, books, library,

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