Raw hot sauces: ají, guasacaca & co. – fresh, not cooked
In short
Raw hot sauces are neither cooked nor fermented, they're mixed fresh. They taste green, fresh and hot, but only keep for a few days. The best-known examples are Colombian ají and Venezuelan guasacaca. Here you'll find the most important raw sauces from around the world; the recipes will follow on the blog bit by bit.
In the Hotsaucepedia raw sauces are a production type of their own. Here we take a closer look.
Ají from Colombia
My father is from Colombia. We went there often, and whether it was papas chorreadas, empanadas or any street food stall: the sauce was always there. During my years in Germany I often made it at home myself.
- What's in it: fresh chilli, coriander, spring onion, vinegar or lime, water, salt
- How it's made: chop everything finely, mix, let it sit. Nothing is cooked.
- Heat: depending on the chilli, mild to properly hot
- Keeps: about a week in the fridge
- Recipe: coming soon on the blog
Guasacaca from Venezuela
For me as a Venezuelan it's a must: slightly hot, intense flavour.
- What's in it: avocado, onion, pepper, coriander, parsley, garlic, vinegar, oil, salt and a little chilli
- How it's made: blend or finely chop everything raw
- Heat: mild
- Keeps: 2–3 days in the fridge, the avocado browns quickly
- Recipe: coming soon on the blog
Raw hot sauces from around the world
| Sauce | Country | What's in it |
|---|---|---|
| Ají | Colombia | Chilli, coriander, spring onion, vinegar or lime |
| Guasacaca | Venezuela | Avocado, onion, pepper, coriander, parsley, garlic, vinegar, oil, a little chilli |
| Pebre | Chile | Tomato, onion, coriander, ají, oil, vinegar |
| Llajwa | Bolivia | Tomato, locoto (rocoto), herbs, traditionally ground on a stone |
| Pico de gallo / salsa cruda | Mexico | Tomato, onion, serrano or jalapeño, coriander, lime |
| Mojo picón | Canary Islands (Spain) | Chilli, garlic, cumin, oil, vinegar, salt – blended raw |
| Zhug | Yemen | Green chilli, coriander, garlic, cardamom, cumin, oil |
| Sambal matah | Bali (Indonesia) | Raw shallots, lemongrass, chilli, lime leaves, oil – unlike cooked sambal |
How long do raw sauces keep?
- Always in the fridge
- With vinegar: about a week
- With only lime or fresh tomato: 2–3 days
- If it smells odd or starts bubbling: bin it. The sauce is starting to ferment, and not the way you want.
Recipes
The recipes for ají, guasacaca and co. will appear on our blog bit by bit. If you'd rather ferment, here's the fermenting guide.
FAQ
What is ají?
A raw hot sauce from Colombia with fresh chilli, coriander, spring onion and vinegar or lime.
What is guasacaca?
A raw sauce from Venezuela with avocado, herbs, vinegar and a little chilli. Slightly hot, intense flavour.
What is the difference between raw and cooked hot sauce?
Raw sauce is only chopped or blended. It tastes fresher but keeps only a few days. Cooked or fermented sauces keep for months.
Can I freeze raw hot sauce?
Yes, but herbs like coriander lose aroma. Better to make small batches fresh.
About the author
Fabian Rueda aka Pikantista — Founder of Pikantista, at chilli festivals since 2015 and in the hot sauce world with Chili Mafia since 2019. Every sauce tasted personally, every heat level experienced first-hand.