Aji picante is a fresh and tangy Colombian sauce with just the right kick of spice, it’s the Colombian version of chimichurri sauce that we love to add on almost everything. It’s similar to a chunky pico de gallo, made with cilantro, parsley, lime juice, green onion, tomatoes, olive oil, and a splash of vinegar.
Why You’ll Love Ají Picante
- Quick to Make: Comes together in just minutes with simple, fresh ingredients.
- A Tangy and Spicy Kick: Adds a little heat, tartness and brightness to whatever you’re serving.
- Great with Almost Anything: Perfect for empanadas, rice bowls, hummus, stews (sancocho), or even as a dip.
- Fresh and Simple: Made with cilantro, parsley, lime, and tomatoes—it’s fresh and so good.
It’s So Simple, Here’s What You’ll Need
- Cutting Board
- Chef Knife
- Air-tight Mason Jar
- Fine Mesh Strainer – to rinse and clean the greens
- Blender or Food Processor (if you’re making a big batch, you can blend the ingredients)
Ingredients
- Cilantro, tender stems and leaves
- Parsley, tender stems, and leaves
- Green Onions, diced
- Campari Tomatoes (or any sweet tomato) finely diced
- Habañero Pepper, deseeded and finely diced (optional) if you prefer spicy
- Jalapeño Pepper
- White Vinegar
- Water
- Lime Juice
- Extra Virgin Olive Oil
- Salt
Note: See detailed quantities on the recipe card below.
Ingredient Substitutions and Variations:
- Aji Pepper use jalapeños or habañero peppers instead. I included 1 tbsp of a deseeded jalapeño in this recipe and one whole habañero.
- Lime Juice, if you prefer lemons, lemon juice also works in this recipe.
- Campari Tomatoes are small, sweet, and less acidic. Swap these for a vine-ripened tomato available in your local supermarket.
- Extra Virgin Olive Oil You can also use a mild oil like avocado oil in this recipe.
- Green Onions substitute them with scallions which also work well in this recipe.
If You Love This Aji Sauce You’ll Also Love
If you love this aji picante, you’ll definitely want to try some of my other favorite sauces. From the herby and garlicky chimichurri sauce to the tangy and fresh salsa verde, there’s something for every dish. Don’t miss the creamy avocado dip—perfect for chips or tacos—and the chimichurri aioli, which combines that classic chimichurri flavor with a creamy, garlicky twist.
I Love These Colombian Empanadas with Ají
- Ground Beef Empanadas
- Chicken Empanadas
- Cheese Empanadas
- Vegetarian Empanadas
But also try aji with hummus! It’s so underrated.
Tips For the Best and Easiest Aji Picante
Allow the aji picante sauce to marinate in the refrigerator for at least an hour before serving. Store it in an airtight container or any glass jar with a lid.
At first, the combination may taste very acidic, but as the ingredients marinate and the tomatoes and greens break down, the acidity will gradually mellow.
Shortcut: Use a food processor to chop all your ingredients (I still prefer to hand chop all the ingredients). It saves time, especially when making large batches.
Use fresh ingredients, like freshly squeezed lime juice, rather than prepackaged lime juice, for the best results. While prepackaged lime juice might save time, it’s not my fav for this recipe.
FAQs
Is Aji Picante Spicy or Mild?
It really depends on how you like it! For a milder version, you can dial back on the chili peppers. If you love a kick, just add a bit more. This recipe lands somewhere in the mild-to-medium heat range, but it’s super easy to adjust to your taste.
Can You Freeze This Empanada Sauce?
Yes! You can freeze this sauce for up to six weeks. I recommend using a silicone ice cube tray or an airtight container to portion it out for easy use later.
If you’ve made this aji picante, I’d love to hear what you think! Share your thoughts or any twists you’ve tried in the comments below—I’m always excited to hear how others enjoy this sauce.
Aji Picante A Spicy Colombian Empanada Sauce
Aji picante is a classic Colombian sauce that’s tangy, a little spicy, and made with simple ingredients like cilantro, lime, and green onion. Perfect as a dip for empanadas, a topping for grilled chicken, soup, or even drizzled over rice, this sauce is quick to make and it’s perfect to keep in the fridge.
- 1/2 cup Cilantro, leaves and tender stems
- 1/2 cup Parsley, leaves, and tender stems
- 4 Green Onions
- 4 Small Campari Tomatoes (or 2 medium)
- 1/2 cup White Vinegar
- 1/4 cup Filtered Water
- 1 whole Lime, juiced
- 1 tbsp Extra Virgin Olive Oil
- 1/8 tsp Salt Adjust based on preference.
Chili Peppers
- 1 tbsp Jalapeño Pepper
- 1 whole Habañero Pepper
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Clean and rinse the cilantro and parsley. Remove the stems, keeping the leaves and tender stems, and place them in a fine mesh strainer.
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Remove the seeds from the jalapeño and habañero peppers.
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In a food processor, add the jalapeño and habañero peppers with 2 tbsp water. Pulse until finely chopped.
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Transfer the chopped peppers to a small bowl and stir in 2 tbsp vinegar, ½ tsp salt, and the juice of 1 lime.
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Finely dice the tomatoes and stir them into the pepper mixture.
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Finely chop the cilantro, parsley, and green onions, then mix them into the bowl until evenly combined.
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Pour in 2 tbsp olive oil and stir well to combine.
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Transfer the sauce to a glass jar or airtight container. Refrigerate for at least 1 hour before serving.
Shortcut: chop all of the ingredients using a food processor. Aji picante is a chunky sauce. Therefore, a rough chop works well.
At first, the combination will seem incredibly acidic, but once the ingredients marinate in the sauce and the tomatoes and greens break down, the acidity will gradually decrease.
Calories: 12.8kcal