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Ají Casero

Name: Ají Casero
Prep time: PT15 minutes
Cook time: PT0 minutes
Total time: PT15 minutes
Yield: 12
Cuisine: Colombia
Ingredients: 6-8 medium undefined Ají peppers (e.g., rocoto, habanero, or a mix for desired heat) (Remove seeds and membranes for less heat, or leave them in for a spicier sauce. Wear gloves when handling hot peppers.); 1 large bunch undefined Fresh cilantro (About 1 cup packed leaves and tender stems.); 4-5 stalks undefined Scallions (green onions) (White and green parts, roughly chopped.); 1/4 cup undefined White vinegar (Or apple cider vinegar for a slightly different tang.); 2-4 tablespoons undefined Water (To achieve desired consistency.); 1/2 teaspoon undefined Salt (Or to taste.); 1 clove undefined Garlic (optional) (For an extra layer of flavor.)

Colombian Homemade Hot Sauce

A vibrant and fresh homemade hot sauce, perfect for adding a kick to any meal. This recipe focuses on fresh herbs and a bright, tangy flavor profile.

準備時間15 minutes

調理時間0 minutes

合計時間15 minutes

分量12

難易度Easy

2件の編集· Feb 8

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🧂 材料

6-8 medium Ají peppers (e.g., rocoto, habanero, or a mix for desired heat)(Remove seeds and membranes for less heat, or leave them in for a spicier sauce. Wear gloves when handling hot peppers.)
1 large bunch Fresh cilantro(About 1 cup packed leaves and tender stems.)
4-5 stalks Scallions (green onions)(White and green parts, roughly chopped.)
1/4 cup White vinegar(Or apple cider vinegar for a slightly different tang.)
2-4 tablespoons Water(To achieve desired consistency.)
1/2 teaspoon Salt(Or to taste.)
1 clove Garlic (optional)(For an extra layer of flavor.)

👨‍🍳 作り方

1
Prepare the peppers: Wash the ají peppers. Wearing gloves, carefully remove the stems. For a milder sauce, slice the peppers in half lengthwise and scrape out the seeds and white membranes. For a spicier sauce, leave some or all of them in. Roughly chop the peppers.
⏱️ 5 minutes
2
Prepare the herbs and aromatics: Wash the cilantro and roughly chop it, including the tender stems. Wash the scallions and roughly chop them. If using garlic, peel and roughly chop it.
⏱️ 5 minutes
3
Blend the ingredients: In a blender or food processor, combine the chopped ají peppers, cilantro, scallions, vinegar, salt, and optional garlic. Add 2 tablespoons of water to start.
⏱️ 1 minute
4
Process until smooth or desired consistency is reached. If the mixture is too thick, add more water, 1 tablespoon at a time, until it reaches your preferred saucy texture. Blend for another 30-60 seconds until well combined and smooth.
⏱️ 1 minute
5
Taste and adjust seasoning: Sample the ají casero. Add more salt if needed. If you prefer it tangier, add a splash more vinegar. If it's too spicy, you can try adding a bit more cilantro or a touch of sugar (though not traditional).
⏱️ 1 minute
6
Transfer and store: Pour the ají casero into a clean glass jar or bottle. It can be served immediately, but the flavors will meld and deepen if allowed to rest for at least 30 minutes at room temperature or in the refrigerator.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓Wear gloves when handling hot peppers to avoid skin irritation.
✓For a smoother sauce, you can strain it after blending, but this is optional.
✓Ají casero is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 1 week.
✓Adjust the amount of peppers and seeds to control the heat level.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a chunkier texture, pulse the ingredients in the blender instead of processing until completely smooth.
Add a splash of lime juice along with the vinegar for extra brightness.
Incorporate a small piece of onion for a different aromatic note.