Aji Chombo (Panamanian Hot Sauce) is a traditional Panamanian recipe for a the classic local hot pepper sauce used as an almost ubiquitous condiment. The full recipe is presented here and I hope you enjoy this classic Panamanian version of: Panamanian Hot Sauce (Aji Chombo).
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This is the classic Panamanian condiment, served to accompany just about any dish.
Ingredients:
12 scotch bonnet chillies (but you can use red habanero chillies)
1/2 roasted red bell pepper (for colour and sweetness)
1 onion, chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp fine salt
1 tsp ground black pepper
120ml vinegar
60ml water
2 tbsp olive oil
1/2 tsp sazon
Method:
Begin by washing and drying the chillies. Remove the stems and chop them coarsely.
In a blender or food processor, combine the chopped chillies, bell pepper, chopped onion, minced garlic, cumin, salt, black pepper, vinegar, and water. Blend until you get a smooth consistency.
In a small saucepan, heat the olive oil over medium heat. Once hot, scatter over the sazón and stir for 30 seconds. Immediately add the blended mixture to the pan and stir well. Let the mixture simmer for about 10 minutes, stirring occasionally.
Once done, remove the pan from the heat and let it cool for a few minutes.
Transfer the hot sauce to a clean glass jar or bottle, and store it in the refrigerator.
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