It is served as a condiment to complement main dishes, most oftentimes in Latin American cuisines, and prepared by blending its ingredients using a food processor or blender.

[4] Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it uchu.

[7][8][9] In Colombia and Ecuador, food is traditionally milder, so ají can be added to almost any dish to add flavor and spice.

[13] Chileans also make a salsa called pebre using the peppers combined with tomatoes, cilantro, onions, oil, and vinegar which is typically eaten with bread.

[16][4] Oftentimes this variety of ají sauce is mixed with mayonnaise, crema, or sour cream to accompany potatoes, sandwiches, meat, and ceviche.