This seasoning sauce, known as aliños, is the foundation of many traditional and popular Colombian dishes. It’s full of flavor, simple to prepare and highly versatile.
What is Aliños Sauce?
Aliños is a vegetable-and-spice seasoning paste my grandmother always kept in the refrigerator. Every household and region in Colombia makes it slightly differently; below is my family’s version. I use Colombian aliños as a flavor base in many recipes and to marinate meats, seafood and poultry.
Ingredients to Make Aliños
The recipe card further down provides exact amounts and directions. Some people like to add fresh cilantro; feel free to include it if you enjoy its flavor.
Bell pepper: I prefer a mix of green and red for a balanced taste and attractive color.
Onion: Yellow or white onion both work well.
Scallions: They add a fresh, mild oniony taste.
Garlic: Provides depth and savory aroma.
Spices: Ground cumin and sazón (with achiote or color) bring traditional Colombian flavors.
Water: Use less for a thicker paste, more for a looser sauce.
How to Make Aliños Sauce
- Place all ingredients in a food processor or blender and pulse until you have a smooth paste.
- Transfer the aliños to a glass jar with a tight-fitting lid and refrigerate.
How to Store
Store aliños in an airtight container in the refrigerator for up to a month. For long-term storage, freeze portions in an ice cube tray, then transfer the frozen cubes into freezer bags. Take out a cube or two as needed for recipes.
Recipes Using Colombian Aliños
Aliños pairs well with many dishes including breaded chicken, soups and beans. It can be used to season stews, rice dishes, vegetables and marinades for grilling.
Colombian Seasoning Sauce Recipe (Aliños)
Erica Dinho
Pin Recipe
Ingredients
- ½ medium green pepper chopped
- ½ medium red pepper chopped
- ½ medium onion chopped
- 4 scallions chopped
- ½ teaspoon cumin
- 2 cloves garlic crushed
- 1 cup water
- ½ tablespoon sazón with achiote or color
Instructions
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Place all ingredients in a food processor or blender and process until smooth.
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Transfer to a glass jar with a lid and refrigerate. Use within one week, or freeze portions for longer storage.
Notes
Nutrition