My friend, Mar, (the same one who brought the amazing Homemade Flour Tortillas into our lives) showed me how to make her Aji, and I can’t get over how amazing it is! Mar is Mexican and her husband is Colombian, and I am still trying to figure out how to get adopted into their family because everything she has ever made for me has been mind-blowing delicious!
You are going to be so glad you found this recipe. It is sooo authentic. With her tip on what method to use for the peppers, forget it; you’re never going to make any salsa or pico the same way again!
Maybe I’ve been living under a rock and you guys already know this, but this tip with the peppers has literally changed my life. Are you ready for this?
- You don’t just chop up the raw pepper–jalapeno or whatever hot pepper(s) you choose–you boil it/them in a cup or two of water until they lose their bright color.
- Next, add them to a blender with the water they boiled in and puree them. If you don’t have a blender, chop them as small as possible. Add the pepper and the water they boiled in to the pico.
You won’t believe it, but HOLY SMOKES that little step changes everything and gives a different depth and level to the Pico that you didn’t even realize you were living without. We had it over nachos the first time, and she made it a second time for us with Empanadas on New Year’s Eve! YUM!!! Every time I make it, I end up eating half of the bowl myself with my favorite corn chips! I am sooooo excited for you to try this recipe.
Goes Great with These Favorites!
- Easy Mexican Shredded Beef
- Copycat Chipolte Chicken
- Sheet Pan Fajitas
- Easy Tex-Mex Shredded Pork
- Best Ever Chimichanga Recipe
Step-by-step pictures for how to make Colombian Style Pico de Gallo {Aji Picante}
Frequently Asked Questions for how to make Colombian Style Pico de Gallo {Aji Picante}
what is the best kind of pepper to use in this recipe?
I suggest a jalapeno or something that is the same heat equivalent to a jalapeno. Start with one, and if you are really afraid of the seeds, you don’t have to add them. Remember, this makes a large batch and you will be surprised at how balanced the heat from the seeds will make this Pico. Even if you don’t use the seeds, still use the water the pepper was boiled in.
Here in Germany, the local grocery stores usually don’t have jalapenos. That is why I used the skinny long hot peppers you see in the pictures. I always start with one and see if I want to add more. Another option is to add one, and then chop the second one and leave it in a bowl next to the pico so that people can add it themselves if they would like more spice.
How much Pico will this recipe make?
This recipe will make about 8-10 cups of Aji.
Can I halve the recipe?
Yes, you can definitely halve the recipe.
If I don’t have green onions can I use a white or red onion?
That’s a negative. The green onions are a vital part of what makes this a Colombian Pico de Gallo. Of course, if you are in a bind and need to use a different onion, go for it, but the flavor will be different. It won’t be considered Aji anymore.
How should I store leftover Aji Picante?
The Aji should be refrigerated in an airtight container. It can stay good in the fridge for up to 1 week.
chef’s tools:
Delicious Mexican Recipes
- 10-12 Roma tomatoes, small diced
- 1 bunch green onions, approximately 6-8 green onions
- 1 bunch cilantro, approx. 1 cup chopped, packed
- 1-2 jalapenos or other hot peppers + 1-2 cups water for boiling them
- 3-5 limes (depends on how much juice they give)
- Salt to taste (approx. 2 tsp)
- 3-4 avocados, cut into small pieces (Mar uses a spoon to scoop them out in uneven pieces.)
- Corn chips for dipping
- Begin by putting the hot pepper(s) in a small saucepan and add water until they are just covered. This should take about 1-2 cups of water. Place on medium-high heat and allow to cook/boil until the peppers turn from their bright color to a more muted color and are completely softened.
- While they are cooking, chop up the tomatoes, green onions, and cilantro. Add them to a large bowl. I prefer to use a 2½ or 3-quart-size bowl to prep this Aji.
- When the pepper(s) is done, add the peppers with the water they cooked in to the blender and puree. If you don't have a blender, hand chop the peppers as small as possible and add them, plus the water, to the chopped tomatoes, green onions, and cilantro.*Remember, if you do not like heat, do not add all or any of the seeds depending on your heat preference. You can always add more of the seeds later.
- Next, add the lime juice. Start by adding the juice of three limes and 1½ tsp salt. Taste the mixture and add more lime juice and salt as needed.
- Lastly, add the avocado. You can either dice them or do like Mar does and just use a spoon to scoop small uneven pieces out of each avocado.
- Taste again after the avocado is added and adjust salt and lime as needed.
- Serve with your favorite nachos, tacos, empanadas, fajitas, or as an appetizer with chips.
- Enjoy!
Recipes from Around the World
Oh my goodness, I wish I had some of this to eat with my breakfast! Avocados mixed in sound amazing. I’m excited to try your tip with the jalapeños! #JanuaryGiveaway
It is so awesome! You’ll love it and I can’t get over what a difference it makes to boil the peppers. I’m so excited for you to try it!
It’s Colombian. Not Columbian.
But the recipe looks delicious.
Thank you, I have fixed it now.
This is delicious! The flavor really is so good with the cooked jalapeño and it’s juices; I think cooking the pepper may have mellowed the spiciness because my kids like it too and they usually stay away from too much heat. We’re eating it with your carne asada tonight and everyone’s really looking forward to it! #JanuaryGiveaway
Right! I love that tip about boiling the peppers, changes everything!