Ecuadorian agrio sauce
User Reviews
4.8
153 reviews
Excellent
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Prep Time
15 mins
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Additional Time
1 hr
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Course
Condiments
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Cuisine
South American, American, Ecuadorian
Ecuadorian agrio sauce
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Ecuadorian agrio sauce is a tangy and fresh condiment made by combining bitter orange juice or a mix of orange and lime juices with diced tomato, shallot, sliced aji pepper, and fresh herbs like cilantro and parsley. The sauce is seasoned with panela sugar, white wine vinegar, olive oil, and salt, then rested to meld the flavors. Its bright acidity and fresh texture make it a traditional accompaniment for Ecuadorian dishes, enhancing seafood, grilled meats, or rice.
Description
The Ecuadorian agrio sauce blends the tartness of citrus juices with the savory bite of tomato, pepper, and shallot. By finely dicing the tomato and slicing the aji pepper, the sauce maintains a crisp and slightly spicy character. The inclusion of cilantro and parsley adds herbal brightness, balanced by panela’s mild sweetness and a touch of vinegar. Letting the mixture rest for at least an hour allows the flavors to harmonize, resulting in a vibrant dressing that complements a variety of Ecuadorian-style plates.
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Ingredients
- ½ to mato finely diced
- ½ shallot finely sliced
- 2 tbs green onion finely chopped
- 1 red aji pepper I used a Fresno pepper – but you can use any hot pepper or a small bell pepper if you don’t want it spicy, seeded and sliced
- 1 cup bitter orange juice or replace with 1 cup orange juice + juice of 2 limes
- 1 tbs cilantro finely chopped
- 1 tbs parsley finely chopped
- ½ tbs white wine vinegar
- 1 tsp panela grated or brown sugar
- 1 tbs olive oil light or sunflower oil
- salt to taste
Instructions
- Place all the ingredients in a bowl, mix well and let rest for at least an hour before serving.
Genuine Reviews
User Reviews
Overall Rating
4.8
153 reviews
Excellent
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