AjÃÂ is a spicy sauce that contains ajÃÂ peppers (Capsicum baccatum), oil, tomatoes, cilantro (coriander), garlic, onions, and water. It is served as a condiment to complement main dishes popular in Latin American cuisines, and prepared by blending its ingredients using a food processor or blender. Although ajÃÂ sauce recipes can vary from person to person, there are generally country-specific and region-specific varieties.
AjÃÂ is a spicy sauce made from ajÃÂ peppers that is usually served to accompany other dishes in a variety of Latin American cuisines. Its most basic ingredients include ajÃÂ peppers, water, oil, garlic, cilantro, and salt. Ingredients are usually blended together using a blender or food processor.
AjÃÂ has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it uchu. It is usually added to other foods such as anticuchos, chugchucaras, soup, chorizo, or empanadas.
In Colombia and Ecuador, food is traditionally milder, so ajÃÂ can be added to almost any dish to add flavor and spice. Recipes vary dramatically from person to person and from region to region, depending on preference.
The core ingredient of ajàsauce, ajàpeppers (Capsicum baccatum), was originally grown in South America. While these peppers range 30,000âÂÂ50,000 Scoville Heat Units, depending on the variety of pepper and preparation technique, the spice level of ajàsauce is variable.
A popular hot sauce known as ajÃÂ chileno in Chile is made with peppers. Chileans also make pebre, a salsa of peppers combined with tomatoes, cilantro, onions, oil, and vinegar which is typically eaten with bread.
In Ecuador, ajÃÂ sauce is prepared using one of the over 30 ajÃÂ pepper varieties available in the country. These ajÃÂ 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. 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.
A variety of ajàsauce, ajànegro (also called Ommaï, KÃÂgai, Do-Hmepa, Ualako), is made by the indigenous peoples of Northwest Amazonia. This variety is prepared using the juice of bitter manioc.
Peru is known for its variety of ajÃÂ sauce, ajÃÂ amarillo sauce. This variety uses ajÃÂ amarillo and is often yellow. AjÃÂ amarillo is used widely across Peru as an addition to sauces. The spice level of ajÃÂ amarillo is comparable to serrano peppers, registering at 15,000 on the Scoville Heat Unit Scale, although sometimes registering at 30,000 to 50,000 SHU. Oftentimes this variety of ajÃÂ sauce is mixed with mayonnaise, crema, or sour cream to accompany potatoes, sandwiches, meat and ceviche.
A variety of ajÃÂ sauce, ajilimojili, is from Puerto Rico. It is made with aji dulce peppers and is notable for its green color.
In the US, commercially prepared varieties of ajÃÂ sauce, including aji rocoto hot sauce and aji amarillo sauce, can be purchased in Latin American markets or specialty food stores. The pepper required for some varieties of ajÃÂ sauce, including that of the Peruvian ajÃÂ amarillo sauce, is not grown commercially in the US.