Açai-based food composition and method of preparation of açai-based food composition

An açai-based food composition, stable at room temperature, consisting of

• i) an açai Pulp in a concentration between 51% and 70% by weight;
• ii) a vinegar in a concentration between 5% to 10% by weight;
• iii) a “dedo-de-moça” chili pepper (Capsicum baccatum species) in a concentration between 0.01% to 0.5% by weight;
• iv) one or more flavor adding ingredients chosen from an onion, in a concentration of 1%, a garlic in a concentration of 1%, a tomato puree or concentrate in a concentration of 13%;
• v) one or more thickening agents chosen from starch in a concentration between 0.5 to 4%, corn sugar in a concentration between 2% to 7% by weight or mixtures thereof;
• vi) a salt in a concentration between 0.01% to 5% by weight;
• and
• vii) a cane sugar in a concentration between 5% to 15% by weight.