
Aji picante is a spicy Colombian hot sauce served with soups, sancocho, stews, rice, beans, empanadas and more. Every Latin country has there own version of a spicy hot sauce, each unique and delicious. This is my mom's recipe, she never measures when she cooks so it was a bit tricky getting her measurements right. A little goes a long way, you only need to add a few teaspoons to whatever you put this on. To save time, I used my mini food processor.
Colombian Aji Picante
Gina's Weight Watcher Recipes
Servings: 20 • Size: 1 tbsp • Old Points: 0 pts • Points+: 0 pts
Calories: 3.2 • Fat: 0 g • Protein: 0.2 g • Carb: 0.8 g • Fiber: 0.2 g
Ingredients:
- 4 large scallions
- 1 tomato
- 1-2 small habanero pepper (scotch bonnet pepper would work)
- 1/2 bunch cilantro
- juice of 1 lime
- 1 tsp vinegar
- 1 oz water
- salt and fresh pepper


















Hiiii lady!! How are you?? This looks amazing!!!!! Hope all is well..xoxox
ReplyDeleteThis looks soooo good, and versatile. Thanks as always Gina!!!
ReplyDeleteIt's the perfect sauce for a lot of our foods! so excited to have this recipe gee! xoxo
ReplyDeleteThanks Gina! Looks yummy!
ReplyDeleteLove hot sauce and this sounds wonderful! Would go with so many foods!
ReplyDeleteFrom this half-Colombiana, thanks!
ReplyDeleteOoooo..I want to try this because my husband has been all about adding hot sauce to things, and this is a healthier way to do it! Question: how long does it keep for in the fridge? Can you freeze it?
ReplyDeleteI love the southern recipes but don't care for the Morocan recipes. Send more because you are great. WW is awesome & we need all the help we can get.
ReplyDeleteGood question Kassie, it keeps a while. At least 1 week if not longer. I'm sure it would freeze fine! Great way to use up that extra cilantro you don't know what to do with!!
ReplyDeleteI should mention, if you like your food super hot, add more peppers. Scott bonnets are super hot! You coups also use jalapeño peppers, red pepper flakes would even do.
These kind of home made hot sauce are healthy and tasty.I like the flavor of this sauce too.
ReplyDeleteHi Gina, this looks great (as always). What kind of vinager do you use when you make it?
ReplyDeleteAnother yummy looking recipe!!!!
ReplyDeleteI used white, but red wine would work too.
ReplyDeleteI can't even tell you how excited I am to see this!!!! I recently tried your empanadas (using your picadillo recipe) and they have been such a hit I made them three times within a week! My Puerto Rican-Colombian husband loved them but was missing the "green sauce" that is served on the side at the local Colombian restaurants. Now I can make some for him! Since he's asked for 100 empadanas for his birthday, I'll be making at least a quart of this! :)
ReplyDeleteP.S. We had company over for empanadas and one of our guests doesn't eat red meat, so I made up a chicken empanada and it was awesome. It was the first time I created something that was good, so thanks for being the inspiration!!!
Yum! THis looks fabulous. I love spicy food.
ReplyDeleteThis is very similar to sofrito, yes?
ReplyDeleteSounds spicy hot and delicious!
ReplyDeleteI have some friends who love this recipe!
ReplyDeleteHere via Kim's blog (Stirring The Pot) where I saw your link to this recipe. I love aji sauce. I first came across it in Steven Raichlen's Planet Barbecue!
ReplyDeleteI like your blog, great photography and content.
No, sofrito is something you cook with, where as aji is a condiment you eat raw, add to your cooked food. Hot sauce basically.
ReplyDeleteThanks Chris!
The longer this sits in the fridge, the better it tastes. So make this ahead of time. Great with bbq meats!
I had to bookmark this one.
ReplyDeleteMy mom always makes pavlova's but I've never attempted it. Thanks for the inspiration - this is so pretty!
ReplyDeleteRebecca, crab and shrimp empanadas are great too, I'll try to post them soon!
ReplyDeleteLOVE this...can't wait to try it!
ReplyDeleteI'm Colombian and my mom always says "al calculo del ojo" when cooking, she never measures anything. I guess that's the Colombian secret :) Thank you for this blog!
ReplyDeleteYes Katy! Which is why it's so hard to make Moms recipes if I'm not standing right next to her : )
ReplyDeleteThank-you for your great post, its really intresting and mouth watering. Its easy to prepare and very intresting to read. Definetly ill try this tonight.
ReplyDeleteI made this for dinner tonight! I forgot to buy the ingredients for the aji, but with a spatter of hot sauce my hubs and I were happily slurping up our soup.
ReplyDeleteGreat! how did you change your font!
ReplyDeleteThis worked so well with the Arroz con Pollo. Really gave it a kick! :O)
ReplyDeleteGina, I bought the ingredients to try this, but got scared a little. Your recipe for the Habanero Cilantro Lime Rice doesn't have any red in it. My grocery store only had RED habanero chile peppers. Is this right??? We do like the spicy sauces, but I don't want to kill myself with this stuff either. The website I just looked up as the red habanero among the top 5 hottest peppers.
ReplyDeletePlease let me know which color of pepper is to be used in this recipe. Thanks!!!
Mine were green, they might get hotter when red! You could use any hot pepper, jalapenos would work too.
ReplyDeleteIm new to WW and when given your sight at our meeting, I was soo excited to check it out. They were naming off sooo many yummy sounding recipes at our meeting(not nice to do when its dinner time) and I absolutely am thrilled to start my new journey,,and these recipes are awesome!!! Thank You sooo much for the points recipes on here, I will be visiting often!!! :)
ReplyDeletelol, no not too nice! Welcome, hope you like everything!
ReplyDeleteYou are doing us foodies a great service! Thanks for all your hard work! I would love to see the Crab Empanada recipe soon! LOL
ReplyDeleteCan I puree in a blender? I do not have a food processor
ReplyDeleteYes, you can puree it in a blender. Just don't blend it for too long.
ReplyDeleteGina - thanks for this fantastic recipe. I made this along with your Fiesta Lime Rice and Cheddar Jalapeno Chicken. A truly amazing meal (except for the part where I was careless with the habaneros and had to soak my hand in yogurt! Gloves next time for sure).
Wonderful
DeleteYour recipes are too die for. They are delicious, and I'm so happy to have found your blog that has helped fit right in with my healthier lifestyle. By the way, you made me porud with this recipe. I am 100% COLOMBIAN and I approve!!!
ReplyDeleteYay!
DeleteJust made this to go with the Carne Guisada that's simmering away...snuck a taste and wow! It's delicious! Can't wait to pair them together!
ReplyDelete