Ají Picante is a fresh, spicy Colombian hot sauce made with cilantro, scallions, tomatoes, garlic, and chile peppers, balanced with lime juice and vinegar.
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It's traditionally served with empanadas, arepas, soups, meats, and grilled foods.
This ají picante recipe keeps the sauce vibrant and balanced, with heat adjusted by the chiles you use, from mild jalapeños to hotter habaneros.
A small touch of sugar rounds out the acidity, creating a versatile Colombian sauce that's quick to make and easy to pair with everyday meals.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Plum tomatoes: Provide juiciness while holding their shape, forming the fresh base of the sauce. You can seed them to reduce excess moisture, or leave the seeds in for a looser sauce.
- Scallions: Add a mild onion flavor that enhances the sauce without overpowering the other ingredients.
- Jalapeño chile: Brings controlled heat.
- Fresh herbs: Add brightness and freshness, balancing the heat from the chile.
- Water: Thins the sauce so it soaks easily into foods, helping distribute heat and flavor evenly.
- Salt & Pepper: Enhances and balances all the flavors in the sauce.
How to Make Ají Picante
Note: Full instructions are provided in the recipe card below.
- In a medium bowl, combine all ingredients and stir until the sugar dissolves. Refrigerate for up to 1 week.
Hint: For the best texture, dice the tomatoes evenly so they release juice without breaking down completely.
Storage, Make Ahead, & Freezing
Storage: Store the sauce in an airtight container in the refrigerator for up to 1 week.
Make ahead: This sauce can be made 1 day in advance. The flavors develop and become more balanced as it rests. Stir before serving.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Control the heat: Start with a small amount of minced jalapeño and add more to taste. The heat will intensify slightly as the sauce rests.
- Texture: Dice the tomatoes evenly so they release juice while still holding their shape.
- Flavor boost: Let the sauce rest in the refrigerator for at least 30 minutes before serving so the flavors meld.
- Variations: Swap jalapeño for serrano chile or Scotch bonnet pepper for more heat, or add a squeeze of fresh lime or lemon juice for extra brightness. You can also add 1 tablespoon red pepper flakes, adjusting to taste.
Frequently Asked Questions
How spicy is this sauce?
It has a mild to medium heat. Using about 2 teaspoons of minced jalapeño adds warmth without overpowering the fresh flavors. Adjust to taste.
What type of chili is best for ají picante?
Fresh ají peppers are traditional, but serrano, jalapeño, or chile de árbol are common substitutes. The best choice depends on the level of heat and flavor you prefer.
Can I make ají picante without vinegar or citrus?
Yes. While vinegar or lime juice adds brightness and helps preserve the sauce, ají picante can also be made with just oil, garlic, and chilies for a richer, less tangy flavor.
How do I fix ají picante if it turns watery?
Fresh tomatoes naturally release liquid as the sauce rests. Drain off excess liquid before serving. Seeding the tomatoes helps prevent this.
❤️ Love this Ají Picante recipe?
Make sure to check out our salsa taquera recipe for more bold and flavorful sauces.
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Recipe
Ají Picante
Equipment
- Spoon for stirring
Ingredients
- 2 plum tomatoes , cored and chopped fine
- ½ red bell pepper , chopped fine
- ½ cup fresh cilantro , chopped
- 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
- 1 jalapeño chiles , stemmed, halved, seeded, andchopped fine (optional)
- 1 teaspoon sugar
- ¼ teaspoon sea or kosher salt , adjust to taste
- ¼ teaspoon black pepper , adjust to taste
Instructions
- In a medium bowl, combine all ingredients and stir until the sugar dissolves. Refrigerate for up to 1 week.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.