Ecuadorian hot sauce recipe {Aji criollo}
User Reviews
4.8
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 cup
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Course
Condiments
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Cuisine
South American, Ecuadorian
Ecuadorian hot sauce recipe {Aji criollo}
Description
Aji criollo is made by pureeing hot peppers with whole cilantro (both stems and leaves), fresh garlic cloves, lime or lemon juice, and water to adjust consistency. After blending to a smooth sauce, finely chopped white parts of green onions or scallions are stirred in along with salt to taste. This preparation yields a spicy, tangy, and herbaceous sauce with both heat and freshness, characteristic of Ecuadorian cuisine.
The sauce is versatile and can be used as a table condiment for meats, rice dishes, or stews to add heat and brightness. The lime juice contributes acidity, balancing the fiery peppers, while cilantro adds an aromatic quality. The addition of green onion provides mild pungency and texture contrast.
Optionally, a small amount of vinegar can be added to increase acidity, enhancing preservation and flavor sharpness. The sauce is usually served fresh and can be refrigerated for short-term use.
Ingredients
- 4 hot pepper or ajies
- ½ cilantro stems and leaves, bunch
- ½ cup of water
- 3 garlic cloves
- 1/2 lime or lemon, juiced
- 3 tbs green onion can also use regular white onion, white parts, finely chopped, or spring onions
- salt to taste
Instructions
- Combine the hot peppers, cilantro, water, garlic cloves and lime juice in the blender or food processor and blend well.
- Add the chopped white onions or scallions and salt to taste.
Notes
- Add a splash of vinegar if you prefer a more acidic and tangy flavor in your Aji criollo hot sauce.
- Use both cilantro stems and leaves to maximize the herb's flavor intensity.
- Adjust the type and amount of hot peppers according to your desired heat level.
- Chop onions finely and add after blending the sauce for textural contrast.
User Reviews
Overall Rating
4.8
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