This aji picante recipe makes Colombia's favorite table hot sauce, a fresh, tangy mix of hot chilies, scallions, onion, cilantro, vinegar, and lime. It's ready in minutes and perfect on soups, arepas, grilled meats, and more.
I love a good table sauce, my friends, and ají picante is one of the best. Colombians serve a bowl of this with almost every meal. It's the perfect zesty condiment to spoon over everything from soups and stews to empanadas, arepas, and grilled meats.
It's somewhere between a hot sauce and a salsa. You finely chop hot chilies, scallions, onion, and lots of cilantro, then soak it all in vinegar, lime juice, and a little water. It's vibrant, tangy, and fiery, with crunchy bits in every spoonful.
I made this to go with my Colombian ajiaco, though it's great with many Colombian dishes and so much more. The tangy heat is just perfect to balance that creamy chicken and potato soup. I also add a tablespoon of olive oil to mine for a little extra body. That's optional, but I love it.
Let's talk about how to make aji picante, shall we?
What Is Aji Picante?
Ají picante (ah-HEE pee-KAHN-tay) simply means "spicy chili pepper" in Spanish. In Colombia, it refers to a fresh, uncooked hot sauce served with meals at home and in restaurants. You'll find variations from family to family. Some add tomato or garlic, and some blend it smooth. I keep my version simple and chunky, with a focus on the chilies, herbs, with a tangy vinegar bite.
Ingredients Needed
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Habanero Peppers. For big, fruity heat. Core them to tame things a bit. Use jalapenos or serranos for a milder sauce. This is a great chance to use your aji chilies if you grew them in your own garden.
- Scallions. Finely chopped. They give the sauce a fresh, oniony base.
- White Onion. Just a little, for crunch and bite.
- Cilantro. Lots of it, finely chopped.
- White Vinegar and Water. Nice and tangy.
- Lime Juice. Fresh squeezed, for brightness and extra tang.
- Salt and a Pinch of Sugar. To round out the flavors.
- Olive Oil (Optional). My addition. A tablespoon gives the sauce a nicer mouthfeel.
How to Make Aji Picante
Chop Everything. Finely chop the habaneros, scallions, onion, and cilantro. Wear gloves when you handle the habaneros.
Mix It Up. Add everything to a bowl with the vinegar, water, lime juice, salt, sugar, and olive oil, if using. Stir well.
Let It Rest. Let the sauce sit for 30 minutes so the flavors come together.
Boom! Done! Spoon it over your favorite foods and enjoy.
Recipe Tips & Notes
- Chop Finely. You'll get a little of everything with small, even pieces. A mini food processor works if you pulse carefully, but don't puree it (unless you want to). It's meant to be a little bit chunky.
- Give It a Rest. It tastes good right away, but even better after a 30-minute rest. It gets better the next day, too. Let the flavors meld.
- Adjust the Tang. Taste and add more lime, salt, or a splash more vinegar to your preference.
How Hot Is Aji Picante?
With habaneros, this sauce is HOT, my friends. Habaneros run 100,000-350,000 Scoville Heat Units. The vinegar and lime spread the heat out, so it hits pretty fast. Here's how to dial it in:
- Medium. Use 3 to 4 jalapeno peppers in place of the habaneros. Serranos will up that kick a bit, but not to habanero level.
- Hot. As written, with 1 to 2 seeded habaneros.
- Extra Hot. Leave the seeds and ribs in the habaneros, and add an extra. You'll get more heat and fruitiness.
What to Serve with Aji Picante
Ají picante goes with just about anything. Spoon it into soups and stews like ajiaco and sancocho, or serve it with arepas, empanadas, tostones, rice and beans, and grilled steak, chicken, or fish.
Honestly, this stuff goes with just about anything.
Storage
Store your aji picante in an airtight jar in the refrigerator for about 1 week. The cilantro darkens over time, but the flavor stays great. Give it a stir before serving.
That's it, my friends. I hope you enjoy this aji picante recipe. Let me know what you put it on!
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More South American Sauces
Want to make more? Check out my guide on How to Make Hot Sauce.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Aji Picante (Colombian Hot Sauce)
Ingredients
- 1-2 habanero peppers seeded and minced; or 3-4 serranos for milder
- 4 scallions finely chopped
- 1/4 small white onion finely chopped
- 1/2 cup cilantro finely chopped
- 1/2 cup white vinegar
- 1/4 cup water
- Juice of 1 lime
- 1 teaspoon salt
- Pinch of sugar
- 1 tablespoon olive oil optional, for body
Instructions
- Finely chop the habaneros, scallions, onion, and cilantro.
- Add everything to a bowl with the vinegar, water, lime juice, salt, sugar, and olive oil, if using. Stir well.
- Let sit 30 minutes before serving. Keeps about 1 week in the refrigerator.
Notes
- Heat: For medium heat, use 3 to 4 jalapenos in place of the habaneros. For extra hot, leave the habanero seeds/ribs in.
- Olive Oil: Optional, but it gives the sauce a nicer mouthfeel.
Nutrition Information
FAQs
What does aji picante taste like?
It's tangy, fresh, and spicy, with herbal flavor from the cilantro and scallions and a sharp bite from the vinegar and lime.
Is aji picante the same as pico de gallo?
No. Pico de gallo is a chunky tomato salsa. Ají picante is thinner and vinegar-based, and many versions, including mine, skip the tomato entirely.
Can I add tomato to aji picante?
Yes. Plenty of Colombian families add finely chopped tomato. Seed it first so the sauce doesn't get watery.
What peppers are best for aji picante?
Habaneros give you serious heat and fruity flavor. Serranos make a milder sauce. Ajis are local to South America and are great for gardeners. Use whatever hot chilies you like best.
How long does aji picante last?
About 1 week in an airtight container in the refrigerator.
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