Colombian · Sauce
Ají Picante Casero
- Easy
- 15 min
- roughly 1 of 4 for cost
- Vegetarian
- Vegan
Leads with acid holding everything up to the light, fresh herbs arguing happily on top, on a slow, honest burn.
Ingredients
- 6 cebolla larga (spring onions), white and pale green only, cut very fine
- 40 g cilantro, leaves and fine stems, chopped
- 6 small hot green chillies, seeds in, minced
- 1 ripe tomato, seeded and cut into tiny dice
- 90 ml lime juice
- 30 ml white vinegar
- 80 ml cold water
- 6 g salt
Allergen screen
None found among the 14 screened.
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Cut everything by hand and as fine as your patience allows; the pieces must stay separate and identifiable on the spoon.
- Mix the solids with the salt and leave them 10 minutes, until beads of liquid gather in the bottom of the bowl. 10 min
- Stir in the lime juice, vinegar and water; it should pour off a spoon rather than cling to it.
- Rest it 30 minutes before serving, and make it on the day you intend to eat it. 30 min
At the Table
- The Pour
- Off-dry Riesling (Mosel Kabinett)
- Also Right
- Gewürztraminer or off-dry Chenin
- From the Taps
- Crisp lager or pilsner
- Zero-Proof
- Agua fresca or iced jasmine tea
Sugar, cold, and low alcohol are the fire code: sweetness tames capsaicin while acid resets the palate; tannin would fan the flames.
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