Ecuadorian Hot Sauce

Ecuadorian recipes

Side dishes-soups

Dinner

Hard

20'

Hot sauce, also known as ají, in South America, is a dinner-table staple, often made fresh every day and used to smother on freshly roasted pork, fish, tamales and potatoes and used as a dip for empanadas, bread, plantain chips and more. In Ecuador, tomate de arbol, also known as tamarillo, or tree tomato, is used as the base for the hot sauce. This South American fruit looks like a plum tomato, tastes tangy and slightly bitter and ranges in color from yellow to orangey red. Here, GOYA® Tomate de Arbol Fruit Pulp is blended with Serrano peppers for a quick, Ecuadorian Hot Sauce recipe that you will use again and again.

Ingredients Preparation Share

Ingredients

Rations:

Preparation

  1. Add tomate de arbol and serrano chiles to the bowl of the blender. Puree until smooth and combined, about 30 seconds. Transfer chile mixture to a small saucepan over medium-high heat. Add ¼ cup water; bring to boil. Cook, stirring occasionally, until mixture reduces to 1 ½ cups, about 5 minutes.
  2. Remove chile mixture from heat. Let sit until just warm to the touch. Stir in onions and cilantro. Season with Adobo, to taste.

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