Ají de uchuvas
A sweet, tart and spicy Colombian sauce of uchuva, the yellow physalis fruit, with hot pepper, scallion, cilantro and lime.
Traditional method
Ají de maní
Peanut hot sauce · Colombian peanut ají
A spicy peanut hot sauce from the Popayán and Cauca region of Colombia, traditionally served with pipián empanadas and tamales.
A peanut sauce for pipián
Ají de maní is a spicy peanut hot sauce from the Popayán region of Colombia. The recipe page presents it as the traditional companion to empanadas de pipián and tamales de pipián, which are made with a peanut-based filling.
Its regional identity marks it off from the Ecuadorian peanut sauce, which is milder, creamier and dairy-based. This record does not assume the two share a recipe.
Sources for this section
Method
Scallions and cilantro are cooked briefly in oil, then blended with roasted peanuts, garlic, habanero, cumin, a seasoning with achiote and water until smooth. The blended sauce is returned to the pan and simmered over medium-low heat for twelve to fifteen minutes.
The cooked sauce is cooled before serving. The recipe page notes that it can be served with fresh vegetables, grilled chicken or meats, and that its author uses it as a dip.
Sources for this section
Storage
The recipe page advises a sealed container in the refrigerator for up to three days in one place and up to a week on the recipe card. It advises against freezing.
Sources for this section
History
The recipe page presents the sauce as a spicy peanut sauce from the Popayán region, served with empanadas de pipián and tamales de pipián. No formal history of the sauce was read for this record.
Ingredients
Yield 1 cup · Scaling: source batch only
ScallionFinely chopped.
2
Vegetable oilCanola or corn oil also work.
30 mL2 tbsp as recorded
Roasted peanuts
177 mL¾ cup as recorded
CilantroFresh; parsley may replace it.
59 mL¼ cup as recorded
Garlic
1 large clove
Achiote seasoningA Sazón seasoning with achiote or colour.
1.2 mL¼ tsp as recorded
CuminGround.
2.5 mL½ tsp as recorded
HabaneroChopped.
4.9 mL1 tsp as recorded
Water
473 mL2 cup as recorded
to taste
Method
Risks and precautions · Standard risk
Peanut is a major allergen; say so wherever the sauce is served.
Habanero is very hot; wash hands after chopping.
- Warm the oil in a saucepan and cook the scallions and cilantro for about two minutes.
- Move the cooked mixture to a blender and add the remaining ingredients.
- Blend until smooth.
- Pour the sauce back into the saucepan and simmer over medium-low heat for 12 to 15 minutes.
- Let it cool, then serve.
Conditions
Yield1 cup
Active time5 min
Places
Popayán and Cauca
Documented preparation · Region evidenceThe recipe page calls it a spicy sauce from the Popayán region and names pipián empanadas and tamales as its partners; the source does not locate a precise origin.
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Sources
My Colombian RecipesMethod · Background
Ají de Maní (Peanut Hot Sauce)Ingredients and method
Popayán region and pipián pairing
Storage advice
Freezing advice
Cited in: A peanut sauce for pipián; Method; Storage