Aji Casero is a traditional homemade salsa that has been passed down through generations, and each family has its own recipe and variation. Aji Casero is served in most restaurants in the country. Despite its name, Aji Casero is not necessarily spicy, as the degree of spiciness can vary depending on the type of bell pepper used.
In Colombia, aji casero is often served with grilled meats, arepas, empanadas and other traditional dishes. It is prepared with simple, fresh ingredients such as tomatoes, onions, garlic, cilantro and, of course, aji peppers.
The recipe for Aji Casero is simple and can be easily adapted to individual tastes.
Traditional Ají Casero from Colombia
Equipment
- Cutting board
- Knife
- Blender food processor
- Bowl
Ingredients
- ¼ cup white wine vinegar
- ⅓ cup water
- ½ Tomato seeded
- 1 Ají amarillo bell pepper
- 1 tsp salt
- ½ lime
- 1 tsp vegetable oil
- 1 bunch cilantro
- 1 bunch green onions
Instructions
- In a bowl, mix the white wine vinegar and the water.
- Core the tomato, cut into small pieces and add to the bowl.
- Squeeze the lime over the bowl to add the juice to the mixture.
- Chop the jalapeño peppers and add to the bowl.
- Add the salt and vegetable oil.
- Mix the ingredients in the bowl until well blended.
- Finely chop the scallions and add to the bowl.
- Finely chop the cilantro and add to the bowl as well.
- Stir all the ingredients in the bowl until you have a uniform salsa.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight to allow the flavors to blend.
Notes
- Aji peppers are known for their spiciness, but the degree of spiciness can vary depending on the variety used and the preparation. It is important to taste the aji casero when preparing it and adjust the amount of peppers used to achieve the desired level of spiciness.
- If you don’t have aji amarillo peppers, you can use another type of chile like the jalapeño bell pepper or plain jalapeño bell pepper, but the flavor of the sauce will change.
The great thing about aji casero is that you can prepare it to your own taste. Those who prefer a spicier sauce can use hotter peppers. Others prefer to add more lime juice or cilantro for a stronger, fresher flavor. The sauce can also be used as a base for other types of salsa, such as adding diced avocado or mango for a fruit salsa.
Where does Ají Casero come from?
Aji casero has its roots in the traditional cuisine of Peru, where it is known as “aji amarillo” (yellow chile). The yellow chili pepper used to make aji casero is a main ingredient in Peruvian cuisine and has probably been cultivated and used for culinary purposes by the indigenous peoples of the Andean region for thousands of years.
Over time, aji amarillo spread to other parts of South America, including Colombia, where it became known as “aji casero”. Today, aji casero is a popular spice and ingredient in Colombian cuisine, especially in the Antioquia and Valle del Cauca regions. It is often used to add spiciness and flavor to soups, stews, meats and other dishes.
The preparation and ingredients of aji casero can vary depending on the region and the preferences of the cook. However, the basic recipe usually includes yellow chilies, onions, garlic, oil and salt. Some variations may also include tomatoes, cilantro or other herbs and spices.
Aji Casero a popular and essential ingredient in Colombian cuisine, and its roots in the Andean region of South America reflect the rich culinary history and cultural diversity of the continent.
With which dishes is Ají Casero served?
Aji casero is often served as a condiment with grilled meats, fish and vegetables, or used as a dip for bread or fried foods. It can also be used as a marinade or seasoning for dishes such as ceviche or stews.
Wie viel Ají Casero pro Person servieren?
The amount of aji casero needed per person may vary depending on personal taste and the dish it is served with. As a general guideline, you can start with about 2 to 5 tablespoons per person and adjust the amount according to individual preferences.
| Persons | Amount (in tablespoons) Ají Casero |
| 1 | 2-5 |
| 2 | 5-10 |
| 5 | 10-25 |
| 10 | 20-50 |
| 20 | 40-100 |
It’s always a good idea to serve additional aji casero on the side, for those who like a little more spice.
What is the shelf life of Ají Casero?
Aji Casero can be stored in an airtight container in the refrigerator for up to one week. The Aji Casero can also be frozen to keep longer, but may lose some of its flavor and texture when thawed.
Stev
In my spare time I like to cook and try to visit different places in the world to experience foreign food with my own palate. With this blog I try to share a part of these experiences with you.
