Aji is made throughout South America and recipes vary dramatically from table to table. The name refers to the chili pepper it normally contains; although this version is based on my Colombian friend, Phonor's recipe, which contains no aji pepper. So, to spice it up you should add finely sliced chillies or Tabasco.
Aji is normally served along with sancocho and arepas.
makes ~1l
2 ripe avocados
1 large onion
2 large ripe tomatoes
3 tbsp lemon juice / 1 large lemon
A large bunch of Coriander
Maldon sea salt
1. Finely chop the onion and tomatoes and place in a large bowl.
2. Add the juice of 1 lemon: this will stop the avocado from oxidising when you add it into the mix.
3. Halve the avocado and lightly chop into the stone, twist and remove. Squeeze a little lemon juice onto the avocado halves. Using a tablespoon: remove the flesh from the skin. Finely chop and add to the mixture.
4. Season to taste before adding the finely chopped coriander.
5. Leave the mixture at room temperature for 15 minutes to allow the flavours to develop.
6. Chill until needed.
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