Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water. Recipes vary dramatically from table to table, depending on the preference of the chef. Aji has been used in Andean countries like Bolivia and Peru at least since the times of the Incas, who called it uchu.
In Chile there is a similar variety of the condiment known as Ají Chileno, that differs with the additional ingredient of lemon juice.
- Salsa de Aji Charapita.JPG
- Crema de aji (Asapampa, Junin).JPG
Crema de ají
- "Culinary History of Peru". Cultural Expeditions, Inc. Retrieved 2008-07-21.
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