Ají (sauce)

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Green Ají Sauce (Peru)

Ají (from the Taíno language axí , pronunciation : [ a'xi ]) is a South American seasoning sauce . Their name goes back to the Ají pods of the same name as a basic ingredient. The other ingredients and methods of preparation vary from region to region and individual preferences.

Ecuador

Classic ingredients of the Ecuadorian variant are Ají pods, white or red onions , water and tree tomatoes , as well as corn or olive oil , coriander greens , lime juice , carrots , tomatoes or cooked lupine seeds ( chochos ). The degree of spiciness ranges from mild to very hot, depending on the ratio of ingredients. The sauce is on the table as a side dish and can be added to any dish, changing the aroma and spiciness of the traditionally mildly prepared Ecuadorian dishes.

Panama

The Panamanian salsa Ajilimójili includes basic ingredients such as chillies, garlic and oil as well as paprika and the eponymous lime juice. Salsa ajilimójili is also used in Puerto Rico as a sweet and sour variant, which contains a sweetening ingredient such as B. honey is added.

Peru

The spicy sauces Ají Amarillo and Ají Panca , named after the respective Capsicum baccatum varieties, are available in Peruvian supermarkets . In addition to chili peppers, the industrially produced sauces contain water, salt, citric acid and sodium benzoate .

Individual evidence

  1. ↑ Definition of ají. In: Merriam-Webster's Collegiate Dictionary . Retrieved August 8, 2018 .
  2. ↑ ají. In: Diccionario de Americanismos of the Real Academia Española . Retrieved August 9, 2018 .
  3. ↑ Christy Buchanan, César Franco: La Cocina Ecuatoriana . 1st edition. ImpreFEPP, Quito 1998, ISBN 9978-40-459-7 , pp. 22 .
  4. ↑ Ajì con zanahoria. In: Recetas de la cocina ecuatoriana. Retrieved August 9, 2018 .
  5. ↑ Nilsa Lasso-von Lang, Jiwanda Gale-Rogers: Flavors of Panama . PublishAmerica, Baltimore 2012, ISBN 978-1-4560-7981-9 , pp. 78 .
  6. ↑ Linda Bladholm: Latin & Caribbean Grocery Stores Demystified . Renaissance Books, Los Angeles 2001, ISBN 1-58063-212-2 , pp. 127 .