Colombian Encurtido (Hot Sauce)

Colombian hot sauce, part two. And why a second version? Well, it’s not really a different recipe but more of a different video or a way of making it. A few years ago I posted the recipe for this classic Colombian hot sauce and for some odd reason, that I simply cannot understand, some people hated the fact that it was blended. I know, like I said, I also don’t get it.


The reason I tend to blend all of the ingredients to make this recipe is because chopping them is extremely time consuming. If you blend them, it will take no more than five minutes, but if you chop them, it will take you anywhere from 20-30 minutes, depending on how good you are with a knife or how many fingers you end up chopping off. And I’m not kidding, every single ingredient has to be finely minced or else, just don’t bother making it at all.

In this version I decided to add some garlic to give it a little bit more flavor and I also used jalapeño peppers. Since Colombia is not a very spicy country, they basically only use one type of hot pepper to make this hot sauce, which has absolutely no flavor at all and is extremely spicy, some people, like me, like to use habanero peppers, if they can find them. But in this video I’m using a couple of jalapeños because the jalapeño plant I planted this past summer gave me a ton of peppers, so I had to use them. Like I said, I prefer habaneros, but the mild jalapeños will do just fine. So, use any kind of hot pepper you prefer or any that you can get your hands on.

¡Buen provecho!

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Colombian Hot Sauce (Version 2)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 87 reviews
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 1½ cup 1x
  • Category: Sauces
  • Cuisine: Colombian


  • ½ cup (25 g) cilantro, finely chopped
  • 2 medium seedless tomatoes, finely chopped
  • ½ cup (90 g) red bell pepper, finely chopped, optional (about ½ medium bell pepper)
  • 12 green onions, finely chopped (I only use the stalks)
  • 12 hot peppers (use any hot pepper that you like, ex.: Habanero, jalapeño), finely chopped
  • 12 garlic cloves, finely chopped
  • 2 tbsp oil
  • 12 tbsp lime or lemon juice
  • ½ cup (120 ml) water
  • ¼ cup (60 ml) white vinegar
  • 1 tsp white granulated sugar
  • Salt to taste (about ½-1 tsp)


  1. Mix all the ingredients in a bowl. Keep the mixture in an airtight container or bottle, this way it can last about a week in the refrigerator.

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  1. Hello ! Absolutely love your recipe. I was going to ask if selling the aji in bulk in a jar would a week be the maximum amount it can last ? Is there anything to make it last longer? Thank you

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