User:Gustudent/Ají (sauce)
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[edit].JPG) Salsa de ají verde (green salsa de ají) in a market in the city of Huaraz, Peru. | |
| Type | Condiment/sauce |
|---|---|
| Region or state | Latin America |
| Main ingredients | Ají peppers |
| Ingredients generally used | Water, oil, garlic, cilantro, salt |
| Variations | Ají chileno, ají negro, ají amarillo, ajilimojili, aji rocoto |
Description
[edit]Ají is a spicy sauce made from ají peppers that is usually served to accompany other dishes in a variety of Latin American cuisines.[1] Its most basic ingredients include ají peppers, water, oil, garlic, cilantro, and salt.[2][3] Ingredients are usually blended together using a blender or food processor.[4]
The core ingredient of ají sauce, ají peppers (Capsicum Baccatum), was originally grown in South America.[5] While these peppers have a Scoville Heat Unit of 30,000 - 50,000, depending on the variety of pepper and preparation technique, the spice level of ají sauce is variable. [5]
Ecuador
[edit]In Ecuador, ají sauce is prepared using one of the over 30 ají pepper varieties available in the country.[4] These ají peppers vary in spice level and this, combined with the amount of water used to dilute the sauce, can create variation in the level of spice between sauces.[4] Some regions are also known for their addition of fruits, in addition to the basic ingredients, which leads to further variety of the sauce within the country.[4]
North West Amazonia
[edit]A variety of ají sauce called ají negro (also called Ommaï, Kígai, Do-Hmepa, Ualako) is made by the indigenous peoples of the North West Amazonia.[6] This variety is prepared using the juice of bitter manioc.[6]
Peru
[edit]Peru is known for a variety of ají sauce called ají amarillo sauce.[7] This variety uses ají amarillo and is notable for its yellow color. Ají amarillo is used widely across Peru as an addition to sauces.[7] The spice level of ají amarillo is compatible to serrano peppers registering at 15,000 on Scoville Heat Unit Scale, although sometimes registering at 30,000 to 50,000 SHU.[7][4] Oftentimes this variety of ají sauce is mixed with mayonnaise, crema, or sour cream to accompany potatoes, sandwiches, meat, and ceviche.[7][2]
Puerto Rico
[edit]Puerto Rico has a variety of ají sauce called ajilimojili.[8] This variety uses aji dulce peppers and is notable for its green color.[8]
United States
[edit]In the United States, several pre-prepared varieties of ají sauce, including aji rocoto hot sauce and aji amarillo sauce, can be purchased in Latin American markets or specialty food stores.[1][9] The pepper required for some varieties of ají sauce, including that of the Peruvian ají amarillo sauce, is not grown commercially in the United States.[4]
References
[edit]- ^ a b Mautone, Gianna. "A Vegan Taste of ECUADOR." Vegetarian Journal, vol. 32, no. 3, 2013, pp. 6-8. ProQuest.
- ^ a b Erin (2022-08-26). "Easy Aji Amarillo Sauce". Platings + Pairings. Retrieved 2023-04-03.
- ^ "Peruvian Quinoa Shrimp Chicharrones with Green Aji Sauce". Oldways. Retrieved 2023-04-03.
- ^ a b c d e f "Adventures in cooking with the rare aji amarillo". The Takeout. 2020-10-22. Retrieved 2023-04-24.
- ^ a b IFOTC (2019-12-12). "Eat Ecuador - The Sauce on Every Table in Ecuador - AJI SAUCE". Itchy Feet on the Cheap. Retrieved 2023-04-24.
- ^ a b "Ají negro - Arca del Gusto". Fondazione Slow Food (in Italian). Retrieved 2023-04-03.
- ^ a b c d Peru, Kosmos. "Aji Amarillo sauce the delight of Peru". Kosmos Peru. Retrieved 2023-04-03.
- ^ a b "Celebrate Traditional Puerto Rican Fare." Tampa Bay Times, Jul 31, 2019, pp. 3. ProQuest.
- ^ "New Dressing, Sauces & Spreads." Prepared Foods, 2019. ProQuest.