Aji (Ecuadorean Hot Sauce)

Chef Kate's Note:

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.

• Total Time: 12 mins
• Prep Time: 12 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 cup

• 4 hot red peppers (aji peppers or similar small hot peppers)
• 2 garlic cloves
• ½ 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

Directions:

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

Reviews

[Sue Lau]

This is quite yummy! I love fresh salsas and this is a great example. We used fresh Thai chillies in this and it was nicely hot. We served it with burritos and also with some tortilla chips. Fresh salsas have a tendency to be a bit watery, and this was no exception. For those who like it less watery, they can stir in a few tablespoons of tomato paste and still get that wonderful fresh salsa flavor. Thanks for posting! ~Sue

[Cookgirl]

!Que delicioso! !Que picoso! This rocks, Kate! For aji chilies, I subbed jalapeno, one serrano and two red Thais. For Step #3, I didn't know whether to blend by hand or with a blender, so I combined the mixture using an immersion blender. Used this condiment for Papas a La Huancaina. The remaining sauce I will freeze and will definetely find good uses for it.

[Kate! In the Kitchen.]

I'm not sure if it came out right mine was more of a salsa but it was still delicious!