El aj\u00ed chivato, tambi\u00e9n conocido como aj\u00ed cimarr\u00f3n o aj\u00ed baccatum \u00abPutumayo\u00bb, es una variedad de aj\u00ed tradicional colombiana que se caracteriza por su picante moderado, su aroma y su versatilidad en la cocina. Se cultiva especialmente en los Andes, en el sureste de Colombia, y es popular en la preparaci\u00f3n de salsas, guisos y sopas.<\/p>\n
Se utiliza en diversas preparaciones, como salsas, ensaladas, s\u00e1ndwiches, carnes, pescados, pastas y alimentos a la parrilla.
\nIncorpora el Aj\u00ed Chivato en tus platillos y descubre c\u00f3mo puede elevar el sabor de tus comidas diarias. Ya sea en la cocina tradicional o en la gastronom\u00eda contempor\u00e1nea, este chile es el aliado perfecto para los amantes del picante.<\/p>\n
Salsas y adobos<\/strong> Carnes (res, cerdo, pollo)<\/strong> Guisos y sopas tradicionales<\/strong> Arroces y vegetales salteados<\/strong> Mezclas de especias regionales<\/strong> Aj\u00ed chivato 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\n\u2022 5 a 15 g por litro
\n\u2022 Mezclar con aceite o agua caliente para liberar sabor y color<\/p>\n
\n\u2022 3 a 10 g por kg
\n\u2022 Ideal en marinados secos o h\u00famedos<\/p>\n
\n\u2022 2 a 5 g por litro
\n\u2022 A\u00f1adir durante la cocci\u00f3n para integrar sabor<\/p>\n
\n\u2022 1 a 3 g por kg
\n\u2022 A\u00f1adir al inicio o al final de la cocci\u00f3n seg\u00fan intensidad deseada<\/p>\n
\n\u2022 10 a 20 % del total seg\u00fan formulaci\u00f3n
\n\u2022 Combina bien con ajo, comino, cilantro y achiote<\/p>\n","protected":false},"excerpt":{"rendered":"