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Tamarillo or tree tomato ají hot sauce / Ecuadorian ají de tomate de árbol
4.8 from 453 votes

Tamarillo or tree tomato ají hot sauce / Ecuadorian ají de tomate de árbol

This Ecuadorian ají hot sauce uses tamarillo or tree tomatoes blended with hot peppers, onion, cilantro, and lime juice to create a spicy and tangy condiment. It can be served warm or cold and optionally includes cooked chochos (lupini beans) for added texture. The sauce’s flavor balances the tartness of the tree tomato with the heat from serrano, red chili, or habanero peppers, resulting in a versatile hot sauce that accompanies many dishes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1 to 1 1/2 cups of tamarillo or tree tomato aji
Course: Condiments
Cuisine: South American, American, Ecuadorian

Ingredients

  • 4-5 tree tomato fresh or frozen
  • 2 hot pepper serranos or red chilies are good options, habaneros if you are very brave, or ajies
  • 2 tbs onion finely chopped; white onion
  • 1 tbs cilantro finely chopped
  • 1 tbs lime juice or lemon juice
  • ¼ cup water
  • salt to taste
  • chochos cooked and peeled, optional, or lupini beans

Instructions

    Cup of Yum
  1. If using fresh tree tomatoes peel them, boil them for about 5 minutes to make it easier to peel them.
  2. If using frozen tree tomatoes, defrost them over night in the fridge, then cut them in half and scoop out all the insides.
  3. Blend the tree tomatoes with the hot peppers (seeded and deveined if you want it very mild, you can always save a few seeds and add them in if it’s too mild).
  4. Transfer the blended mix of tree tomatoes and hot peppers to a small sauce pan, add the water (you can add more if you want a more liquid sauce) and cook on medium heat for about 5-8 minutes. You can also omit the cooking part, the sauce will be fresher, but will need to be consumed faster.
  5. Add the onion, lime juice, cilantro, chochos (if adding), and salt to taste.
  6. Serve warm or cold.

Notes

  • For a creamier texture, substitute water with mild oil (avocado or light olive oil) and skip cooking after blending for Cuencano style ají.
  • Adjust the heat by removing seeds and veins from peppers or adding more seeds for extra spiciness.
  • If using frozen tree tomatoes, defrost completely before preparing.
  • The sauce can be served warm or cold according to preference.