Английская Википедия:Ají (sauce)
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Ají is a spicy sauce that contains ají peppers, oil, tomatoes, cilantro (coriander), garlic, onions, and water. It is served as a condiment to complement main dishes, most oftentimes in Latin American cuisines, and prepared by blending its ingredients using a food processor or blender. Although ají sauce recipes can vary from person to person, there are generally country-specific and region-specific varieties.
Description
Ají is a spicy sauce made from ají peppers that is usually served to accompany other dishes in a variety of Latin American cuisines.[1] Its most basic ingredients include ají peppers, water, oil, garlic, cilantro, and salt.[2][3] Ingredients are usually blended together using a blender or food processor.[4]
Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it uchu.[5][6] It is usually added to other foods such as anticuchos, chugchucaras, soup, chorizo, or empanadas.[7][8][9]
In Colombia and Ecuador, food is traditionally milder, so ají can be added to almost any dish to add flavor and spice.[10] Recipes vary dramatically from person to person and from region to region, depending on preference. Шаблон:Citation needed
The core ingredient of ají sauce, ají peppers (Capsicum baccatum), was originally grown in South America.[11] While these peppers have a Scoville Heat Unit of 30,000 - 50,000, depending on the variety of pepper and preparation technique, the spice level of ají sauce is variable.[11]
Varieties
Chile
In Chile there is a related variety of the condiment known as ají chileno, which contains the additional ingredient of lemon juice.Шаблон:Citation needed
Ecuador
In Ecuador, ají sauce is prepared using one of the over 30 ají pepper varieties available in the country.[12] These ají peppers vary in spice level and this, combined with the amount of water used to dilute the sauce, can create variation in the level of spice between sauces.[12] Some regions are also known for their addition of fruits, in addition to the basic ingredients, which leads to further variety of the sauce within the country.[12]
North West Amazonia
A variety of ají sauce called ají negro (also called Ommaï, Kígai, Do-Hmepa, Ualako) is made by the indigenous peoples of the North West Amazonia.[13] This variety is prepared using the juice of bitter manioc.[13]
Peru
Peru is known for a variety of ají sauce called ají amarillo sauce.[14] This variety uses ají amarillo and is notable for its yellow color. Ají amarillo is used widely across Peru as an addition to sauces.[14] The spice level of ají amarillo is comparable to serrano peppers registering at 15,000 on Scoville Heat Unit Scale, although sometimes registering at 30,000 to 50,000 SHU.[14][15] Oftentimes this variety of ají sauce is mixed with mayonnaise, crema, or sour cream to accompany potatoes, sandwiches, meat, and ceviche.[14][16]
Puerto Rico
Puerto Rico has a variety of ají sauce called ajilimojili.[17] This variety uses aji dulce peppers and is notable for its green color.[17]
United States
In the United States, several pre-prepared varieties of ají sauce, including aji rocoto hot sauce and aji amarillo sauce, can be purchased in Latin American markets or specialty food stores.[18][19] The pepper required for some varieties of ají sauce, including that of the Peruvian ají amarillo sauce, is not grown commercially in the United States.[20]
Gallery
See also
References
External links
Шаблон:Hot sauces Шаблон:Condiments
Шаблон:Condiment-stub
Шаблон:SouthAm-cuisine-stub
- ↑ Mautone, Gianna. "A Vegan Taste of ECUADOR." Vegetarian Journal, vol. 32, no. 3, 2013, pp. 6-8. ProQuest.
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ 11,0 11,1 Шаблон:Cite web
- ↑ 12,0 12,1 12,2 Шаблон:Cite web
- ↑ 13,0 13,1 Шаблон:Cite web
- ↑ 14,0 14,1 14,2 14,3 Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ 17,0 17,1 "Celebrate Traditional Puerto Rican Fare." Tampa Bay Times, Jul 31, 2019, pp. 3. ProQuest.
- ↑ Mautone, Gianna. "A Vegan Taste of ECUADOR." Vegetarian Journal, vol. 32, no. 3, 2013, pp. 6-8. ProQuest.
- ↑ "New Dressing, Sauces & Spreads." Prepared Foods, 2019. ProQuest.
- ↑ Шаблон:Cite web
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