Ecuadorian Aji Sauce

Name: Ecuadorian Aji Sauce
Prep time: 10 min
Cuisine: Ecuadorian
Ingredients: Fresh aji chiles (or substitute jalapeño/habanero to taste) — 3; Tomate de árbol or ripe tomato, chopped — 1; Onion, finely chopped — 2 tbsp; Fresh coriander, chopped — 10 g (2 tbsp); Fresh lime juice — 20 ml (4 tsp); Water — 60 ml (1/4 cup); Salt — 3 g (1/2 tsp)

The Quirky Foodster Team

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10 min

Prep

0 min

Cook

Ingredients

Fresh aji chiles (or substitute jalapeño/habanero to taste) — 3
Tomate de árbol or ripe tomato, chopped — 1
Onion, finely chopped — 2 tbsp
Fresh coriander, chopped — 10 g (2 tbsp)
Fresh lime juice — 20 ml (4 tsp)
Water — 60 ml (1/4 cup)
Salt — 3 g (1/2 tsp)

Method

Roughly chop chiles (deseed for a milder version).
Combine chiles, tomate de árbol or tomato, onion and coriander in a blender.
Add lime juice, water and salt.
Blend to a thin, slightly textured sauce (traditionally more watery than thick).
Adjust water for desired consistency; chill before serving.

Cultural Background: A fresh, tomato-flecked hot sauce found on every Ecuadorian table, this version of aji is typically lighter and more watery than its Peruvian cousins, built on local chiles and tree tomato (tomate de árbol) in some regional variations.

Tips: • Ecuadorian aji is traditionally thinner and more watery than other South American hot sauces — resist the urge to thicken it. • Tomate de árbol (tree tomato) gives an authentic tangy sweetness if available; regular tomato is a fine substitute.

Variations: • Add a small amount of peanut for a creamier, nuttier regional variation. • Adjust chile quantity significantly to taste, as heat preference varies widely.

Storage: Refrigerate in an airtight container up to 4 days.

Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 10 kcal, 0.3 g protein, 0 g fat, 2 g carbohydrate per 30 ml serving. FAQs What is Ecuadorian aji traditionally served with? Virtually every savoury Ecuadorian dish, from soups to grilled meats, as an essential table condiment. What is tomate de árbol? A tangy-sweet Andean fruit (tree tomato) distinct from regular tomatoes, used in traditional Ecuadorian aji; regular tomato is a reasonable substitute.

FAQs: What is Ecuadorian aji traditionally served with? Virtually every savoury Ecuadorian dish, from soups to grilled meats, as an essential table condiment. What is tomate de árbol? A tangy-sweet Andean fruit (tree tomato) distinct from regular tomatoes, used in traditional Ecuadorian aji; regular tomato is a reasonable substitute.