Best 4 Aji Ecuadorean Hot Sauce Recipes
**Aji: A Culinary Journey Through Ecuador's Fiery Delicacy**
In the vibrant culinary landscape of Ecuador, there lies a condiment that holds a special place in the hearts of locals and food enthusiasts alike: Aji, a spicy hot sauce that tantalizes the taste buds with its fiery kick and bold flavors. Made from a blend of chili peppers, tomatoes, onions, garlic, and spices, Aji is a versatile sauce that adds a vibrant layer of heat and complexity to a wide range of dishes, from traditional stews and soups to grilled meats and seafood. This article presents a collection of authentic Aji recipes that capture the diverse culinary traditions of Ecuador, showcasing the versatility and deliciousness of this beloved hot sauce. From the classic Aji Criollo, a staple in many Ecuadorian households, to unique regional variations such as Aji de Maní, made with creamy peanut sauce, and Aji de Tomate de Árbol, featuring tart tree tomatoes, these recipes offer a culinary adventure that will ignite your taste buds and transport you to the vibrant streets of Ecuador.
AJI (ECUADOREAN HOT SAUCE)
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
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.
AJI (PERUVIAN HOT SAUCE)
This is that wonderful fresh, bright green, hot sauce served in many Peruvian restaurants. It's great on meats, vegetables, and we like it squirted on a roll with butter.
Provided by chef 493847
Categories Sauces
Time 5m
Yield 1 squirt bottle, 100 serving(s)
Number Of Ingredients 5
Steps:
- In a blender add the cilantro, oil, jalapenos and salt.
- Pulse, adding water as needed until it's well blended but not runny.
Nutrition Facts : Calories 9.8, Fat 1.1, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 0.1
AJí (COLOMBIAN-STYLE FRESH SALSA)
Colombian food is typically not spicy on its own. Instead, a hot sauce called ají - also the Colombian word for chiles - is served tableside. There are as many types of ají as there are regions in Colombia, but this version, heavy on cilantro and onions, is a good all-purpose sauce that goes especially well with fried foods. Many ají recipes include some white vinegar or lime juice. I prefer using plain water to dilute mine, and I serve lime wedges on the side for diners to add at their discretion. This recipe uses half an onion and half a tomato; use the other half for empanadas.
Provided by J. Kenji López-Alt
Categories condiments
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Finely mince the cilantro, onion, scallions and chile by hand, or by roughly chopping, then pulsing in a food processor. Transfer to a medium bowl.
- Working directly in the medium bowl and using a flat palm to press the cut side of the tomato against the large holes of a box grater, grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin.
- Add 1 teaspoon kosher salt and a few tablespoons of water. Squeeze with lime juice to taste. Stir to combine. The ají should be quite thin in texture. Add more water as necessary. Taste and season with more salt, if desired. Finished ají can be stored in a sealed container in the refrigerator for up to 1 week.
AJí CRIOLLO (SPICY ECUADORIAN HOT SAUCE)
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
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.
Tips:
- Choose the right peppers: Ají peppers are the traditional choice for making Ají sauce, but you can also use other types of hot peppers, such as habaneros, serranos, or cayenne peppers. The spiciness of your sauce will depend on the type of peppers you use, so choose carefully.
- Roast the peppers: Roasting the peppers before you blend them will help to bring out their flavor and make them easier to digest. You can roast the peppers over an open flame, on a grill, or in the oven.
- Use fresh ingredients: The fresher the ingredients you use, the better your Ají sauce will taste. If possible, use ripe, organic peppers and tomatoes.
- Adjust the seasonings to your taste: Ají sauce is a versatile condiment that can be used in a variety of dishes. Feel free to adjust the seasonings to your own taste preferences. You can add more or less garlic, onion, cumin, or cilantro, depending on your preference.
- Store the sauce properly: Ají sauce can be stored in a jar or bottle in the refrigerator for up to 2 weeks. You can also freeze the sauce for up to 6 months.
Conclusion:
Ají sauce is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to add flavor and heat to your favorite foods. With a few simple ingredients and a little bit of time, you can make your own Ají sauce at home. So what are you waiting for? Give it a try today!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
