Salsa De Ajo Original Cali Colombia

Presenter / Channel

Not specified in the subtitles (video title: “Salsa De Ajo Original Cali Colombia”).

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Ingredients (with quantities)

For the garlic sauce used with a Cuban sandwich:

• 1 egg
• 2 tablespoons chopped garlic
• 1 cup oil
  • Substitution mentioned: olive oil is okay; presenter prefers regular/canola oil
• ½ teaspoon salt
• 2 tablespoons pepper
  • Subtitles say “two tablespoons of pepper”; pepper is treated like a seasoning to adjust
• 2 capfuls white vinegar

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Equipment

• Blender
• Spatula (for mixing during blending/processing)

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Method (step-by-step with technique cues)

1. Add to blender (base)

   • Put the egg in the blender.
   • Add chopped garlic.
   • Add ½ teaspoon salt.
   • Add pepper (subtitles note: you can add more if you like it spicier).

2. Blend briefly

   • Blend at slow speed for about 5 seconds.

3. Emulsify with oil

   • Start adding the 1 cup oil slowly while blending.
   • Blend until you can see it slowly thickening (technique: gradual oil addition to build a thick sauce).

4. Mix / stop to incorporate

   • Stop blending and use a spatula to mix it.
   • Start blending again a little faster.

5. Add vinegar

   • Add 2 capfuls of white vinegar.
   • Mix/stir until combined.

6. Ready & serve

   • It’s ready once mixed.
   • Pour the sauce into the serving container (as described for the “famous garlic sauce”).

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Tips / Adjustments Mentioned

• Oil choice: olive oil works, but the presenter prefers canola/regular oil.
• Heat level: increase pepper if you want it spicier.
• The sauce should thicken visibly as oil is added slowly (key technique cue: slow, steady oil addition).

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Variations

• Minor adjustments discussed:
  • Pepper level: adjust upward for more spiciness
  • Oil type: substitute olive oil for canola/regular oil if desired