Ají
“It doesn’t shout. It slices.”
Ají
Ají is green, sharp, and alive. It’s made with native chilis—like ají amarillo or ají limo—paired with herbs, vinegar, and sometimes fruit. It’s not a paste. It’s not ketchup. It’s the kind of sauce that sits at the center of the table and reminds you who made the meal. Used with grilled meats, rice, potatoes, empanadas, or just spooned straight into your soul.
Ingredients
- 2–3 fresh ají amarillo chiles, seeded (or sub with jalapeños or yellow chilis if needed)
- 1 cup fresh cilantro (stems included)
- 2 garlic cloves
- ¼ cup mayo or Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp white vinegar
- Salt, to taste
- ¼ avocado or 1 tbsp queso fresco (optional for creaminess)
How The Alchemy Happens
Blend all ingredients until smooth and vibrant. Adjust lime, salt, and chili to taste.
Serve fresh with grilled meats, vegetables, potatoes, rice, or fried yuca.
Store in fridge for up to 3 days—but it’s best the day it’s made. Freshness is part of the point.
“This isn’t heat for show. This is ancestral flavor with a fresh kill.”