Thursday, December 23, 2010

Ají pique (hot sauce)

This hot sauce that is more liquid than saucy and is perfect for soups and meats, But not having it with Empanadas is a sacrilege in Colombia.


1/2 white vinegar
1/4 cup water
juice of 1 lime
1/2 jalapeno chilli seeded (more is you like really hot)
1 ripe medium tomato chopped
1 cup coriander 
1/2 cup scallions
2 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
pepper to taste

In a food processor place the vinegar and the jalapeno chili and process for 1 minute. Add the coriander and scallions and pulse until coarsely chopped. Add the tomato and pulse for 1 more minute. Place the mixture in a non reactive bowl or container and mix in the lime juice, water, sugar, salt, pepper and oil. Mix well and let set at least one hour before serving.

All recipes are on Petitchef