Ecuadorian Aji Criollo

Prep 5 min Total 5 min

Ecuadorian Aji Criollo - kvalifood.com

Ecuadorian aji criollo is a pungent, chili-forward sauce with no vinegar or oil. Cilantro, garlic, and hot peppers are blended with water and lime juice for a bright, sharp condiment.

Serve it alongside llapingachos, empanadas, hornado, grilled meats, or any Ecuadorian rice and bean dish.

Makes ca. 1 cup

Ingredients

  • 4 fresh hot peppers (aji or serrano), stemmed
  • 1/2 bunch fresh cilantro, stems and leaves (ca. 30 g)
  • 120 ml water
  • 3 garlic cloves (ca. 15 g), peeled
  • 1/2 lime, juiced (ca. 20 ml)
  • 3 tbsp finely chopped white onion (or scallion whites)
  • salt, to taste

Directions

Blend peppers, cilantro, water, garlic, and lime juice until smooth.

Stir in chopped onion. Season with salt. Best used the same day.

Notes

  • A pungent, chili-forward sauce with no vinegar or oil.

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