Best 4 Aji Ecuatoriano Recipes
**Ají Ecuatoriano: A Vibrant Taste of Ecuadorian Cuisine**
Ají Ecuatoriano, also known as Salsa de Ají, is a staple condiment in Ecuadorian cuisine, adding a burst of flavor and heat to a variety of dishes. This spicy sauce is made with a blend of fresh peppers, onions, tomatoes, garlic, and cilantro, creating a vibrant and aromatic salsa. In Ecuador, Ají is a versatile condiment, commonly served alongside traditional dishes like empanadas, fritada, and grilled meats. It is also used as a marinade for chicken, pork, and seafood, infusing them with a delightful spicy flavor. This article presents two variations of Ají Ecuatoriano: the traditional Ají de Tomate de Árbol and the Ají de Pepa. Both recipes offer unique flavor profiles, ensuring that every palate can find its perfect match. Get ready to explore the fiery side of Ecuadorian cuisine with these authentic Ají recipes!
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 VERDE (PERUVIAN GREEN CHILI SAUCE)
Make and share this Aji Verde (Peruvian Green Chili Sauce) recipe from Food.com.
Provided by Karina A
Categories Sauces
Time 20m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 8
Steps:
- Some recipes call for cilantro leaves only, but I threw in the stems as well to add some liquid to the sauce. I know cilantro is an acquired taste, so substitute with iceberg or romaine lettuce if you want a neutral taste but want to retain the green color.
- Halve and de-seed the chili peppers. Make sure you wear gloves or thoroughly wash your hands afterward. And don't rub your eyes!
- Puree all the ingredients in a blender, food processor, or hand immersion blender. It's like making pesto, start with the basic portions and adjust according to your taste. What worked for me was roughly those amounts. Add mayonnaise for creaminess. You can add water too if the sauce appears too thick. I've seen some recipes that called for white cheese or nuts, but felt those were too strong in taste since the versions of aji sauce that I've liked were light in flavor, with just an undertone of spiciness.
- Serve with bread for dipping.
Nutrition Facts : Calories 500.9, Fat 54.3, SaturatedFat 7.5, Sodium 1181.2, Carbohydrate 4.8, Fiber 2.1, Sugar 2, Protein 1.2
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 come in a variety of colors and heat levels. For this recipe, you'll want to use a combination of red and yellow peppers, which are milder in heat. If you prefer a spicier sauce, you can add a few habanero peppers.
- Roast the peppers: Roasting the peppers brings out their sweetness and flavor. You can roast them in the oven, on a grill, or over a campfire. Be sure to char the skin slightly, but not burn it.
- Remove the stems and seeds: Once the peppers are roasted, let them cool slightly, then remove the stems and seeds. This will help to reduce the spiciness of the sauce.
- Use a blender or food processor: To make the sauce, simply blend the roasted peppers with the other ingredients in a blender or food processor until smooth. You can adjust the consistency of the sauce by adding more or less water.
- Season to taste: Once the sauce is blended, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or cumin.
Conclusion:
Ají ecuatoriano is a delicious and versatile sauce that can be used on a variety of dishes. It is perfect for adding a pop of flavor to grilled meats, fish, or vegetables. It can also be used as a dipping sauce for chips or empanadas. This recipe is easy to follow and can be made in just a few minutes. So next time you're looking for a flavorful and spicy sauce, give ají ecuatoriano a try!
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