Ají pique, also called Colombian ají criollo or ají picante, is a fresh, vinegar-based hot sauce served with empanadas, arepas, salted potatoes, patacones, soups, and fried snacks. It combines hot peppers, scallions, tomato, cilantro, vinegar, lime juice, and water.
Colombia has many regional and family versions, but this fresh herb-and-vegetable style is one of the most familiar everyday table sauces.
Ingredients
- 1 fresh red hot pepper, seeded for less heat (20 g)
- 120 ml white vinegar (1/2 cup)
- 120 ml water (1/2 cup)
- 15 ml lime juice (1 tablespoon)
- 30 ml vegetable oil (2 tablespoons)
- 50 g scallions, finely chopped (1 large stalk)
- 80 g ripe tomato, finely chopped (1 small tomato)
- 15 g fresh cilantro, finely chopped (1/2 cup)
- 15 g fresh parsley, finely chopped (1/2 cup)
- 3 g salt (1/2 teaspoon)
- 4 g granulated sugar (1 teaspoon)
Preparation
- Blend the spicy base, place the hot pepper, vinegar, water, lime juice, salt, and sugar in a blender. Blend for 1 minute, until smooth and fully combined.
- Add the fresh ingredients, place the scallions, tomato, cilantro, and parsley in a bowl. Pour in the blended pepper mixture and add the vegetable oil.
- Mix and rest, stir well and let the sauce rest for 15 minutes so the flavors can blend. Taste and adjust the salt only if needed.
- Serve or store, transfer the ají pique to a clean lidded jar and serve chilled or at room temperature.
Chef’s tips
- Wear gloves when handling very hot peppers and avoid touching your eyes.
- Remove the seeds and membranes for a milder sauce.
- Let the sauce rest before serving so the vinegar softens the onion and herbs.
- Refrigerate it in an airtight jar for up to 5 days.
Traditional variations
Some Colombian households make it without tomato and add more vinegar for a thinner, hotter sauce. Other versions use only cilantro or replace parsley with extra scallions. Yellow peppers, rocoto, or tabasco peppers may also be used depending on the region and availability.
How to serve
Serve ají pique in a small sauce bowl so everyone can add as much as they like. It is a classic accompaniment for Colombian empanadas, corn arepas, salted potatoes, patacones, boiled cassava, grilled meats, and soups.
Recommended sides
- Colombian empanadas.
- Corn arepas.
- Fried criolla potatoes or salted potatoes.
- Patacones.
- Boiled cassava.
- Colombian sancocho.
Food culture note
Ají pique is often kept ready in the refrigerator in Colombian homes because it works both as a table sauce and as a seasoning for soups and stews. Its vinegar, hot pepper, and herb combination gives it a fresh, tangy, spicy character.
Frequently Asked Questions
You can use a red hot pepper, tabasco pepper, habanero, or rocoto depending on your preferred heat level. For a balanced sauce, use one small pepper and remove its seeds. Always taste the mixture before adding more, because heat levels vary greatly among pepper varieties.
Tomato is common in many Colombian versions because it adds freshness and softens the vinegar’s acidity. However, it is not essential. Some traditional recipes leave it out and make a thinner, more intense sauce that is especially good for adding directly to soups, patacones, or empanadas.
Store it in a clean, airtight glass jar for up to 5 days. Always use a clean spoon when serving to prevent contamination. Discard it if you notice an unusual smell, bubbles, mold, or a major change in color.
