Sauces & basics
Ají
A fresh, spicy condiment from Peruvian cuisine, made with chilli peppers, onion, tomato and lime-scented coriander. It goes with ceviche, grilled meats and chips, and takes only a few minutes to make.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Nutrition facts
97 kcal per serving
- Protein
- 1.4 g
- Carbohydrates
- 4.5 g
- of which sugars
- 3.6 g
- Fat
- 7.5 g
- Fiber
- 2.6 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Deseed the chillies, then chop them finely by hand or in a blender to a coarse paste.
- Finely slice the onion and rinse it under cold water for 3 minutes to soften its bite, then drain it.
- Dice the tomatoes, removing the seeds so the sauce doesn't turn too watery.
- Finely chop the coriander and garlic, then mix them with the chillies, onion and tomato in a bowl.
- Add the juice of the limes, the oil, salt and pepper, then mix well.
- Leave to rest for 10 minutes in the fridge so the flavours can blend.
- Adjust the acidity and heat before serving.
Variations and tips
Blended version. Blend all the ingredients together for a smooth sauce, perfect for drizzling over grilled meats.
Ají limo. Replace the yellow chillies with limo chillies, which are more fragrant and citrusy, keeping the same proportions.
More ideas
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Original Ecomely recipe.