Ají Picante

Name: Ají Picante
Yield: Serves 6 (Makes 1½ cups)
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: 2 , plum tomato, cored and chopped fine; ½ , red bell pepper, chopped fine; ½ cup, chopped fresh cilantro; ¼ cup, water; 2 tablespoons, distilled white vinegar; 2 tablespoons, lemon juice; 1 tablespoon, extra-virgin olive oil; 3 , scallions, minced; 2 , garlic cloves, minced; 2 teaspoons minced, jalapeño chile; 1 teaspoon, sugar; ¼ teaspoon, table salt

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By Nadia Domeq

Appears in Cook's Illustrated September/October 2023

Side Dishes

Latin America & Caribbean

Central & South American

Fruits & Vegetables

Vegetables

Ají picante is ubiquitous in Colombia, traditionally served with soups and stews, beans, rice, empanadas, meats, and more.

SERVES6 (Makes 1½ cups)

TIME15 minutes

WHY THIS RECIPE WORKS

There are countless versions of the sauce, but one popular iteration is tomato-based and fiery from minced jalapeño yet tempered thanks to fresh vegetables and herbs. Plum tomatoes supplied juiciness but held their shape. Scallions provided...

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