Aji Ecuadorean Hot Sauce Recipes

AJI (ECUADOREAN HOT SAUCE)

Aji (Ecuadorean Hot Sauce) image

There many ways to make Aji in Ecuador, but one thing is certain, there is always aji on the table. This is a recipe I learned while I was there. Cayenne or similar small red peppers are decent substitutes for the South American Aji peppers from which this delicious (hot) condiment gets its name.

Provided by Chef Kate

Categories Sauces

Time 12m

Yield 1 cup

Number Of Ingredients 10

Ingredients

4 hot red peppers (aji peppers or similar small hot peppers)
2 garlic cloves
1/2 cup water
2 tomatoes, peeled and chopped
3 tablespoons scallions, chopped
1 tablespoon fresh coriander, chopped
1 tablespoon fresh flat leaf parsley, chopped
1 lemon, juice of
2 tablespoons olive oil
1 tablespoon salt

Steps:

Combine the water, peppers and garlic in the blender and blend well.
Strain the liquid into a bowl and discard any solids.
Add the balance of the ingredients and mix well.
Store in the refrigerator.

AJí CRIOLLO (SPICY ECUADORIAN HOT SAUCE)

Ají Criollo (Spicy Ecuadorian Hot Sauce) image

Ají Criollo, is a spicy condiment made out of chilies, cilantro and lime juice and found in just about every household and restaurant in Ecuador. Traditionally, a jar or bowl of Ají Criollo is put on the table and folks add it to any of their meals to bring as much heat as they like to their plate. This is generally made fresh...

Provided by Vicki Butts (lazyme)

Categories Salsas

Time 10m

Number Of Ingredients 9

Ingredients

1/2 bunch cilantro
4 aji peppers (or serrano or jalapeno)
2 green onions, coarsely chopped (or equal amount of white onion)
1 lime, juiced
1 Tbsp vegetable oil
1 tsp white vinegar
3 clove garlic
1/2 c water
kosher salt, to taste

Steps:

1. Combine all of the ingredients (except onion and salt) to the bowl of a food processor and pulse until the ingredients are chopped and the consistency of a loose salsa is achieved.
2. Add the chopped onions and salt to taste.
3. Use as a condiment for ceviches, meats and stews.

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