Colombian food is typically not spicy on its own. Instead, a hot sauce called ají — also the Colombian word for chiles — is served tableside. There are as many types of ají as there are regions in Colombia, but this version, heavy on cilantro and onions, is a good all-purpose sauce that goes especially well with fried foods. Many ají recipes include some white vinegar or lime juice. I prefer using plain water to dilute mine, and I serve lime wedges on the side for diners to add at their discretion. This recipe uses half an onion and half a tomato; use the other half for empanadas.
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|Serving Size: 1 1/4 cup (113g)|
|Recipe Makes: 1 1/4 cups|
|Calories from Fat: 3 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 159.7mg||6 %|
|Potassium 193.5mg||5 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 7.4g|
|Protein 1.3g||2 %|
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Calories per serving: 36
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