No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 665g Recipe makes 1 cup) |
||
| Calories 383 | ||
| Calories from Fat 255 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.4g | 43% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 19.9g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 7014mg | 292% | |
| Potassium 1322mg | 37% | |
| Total Carbohydrate 33.2g | 11% | |
| Dietary Fiber 6.6g | 26% | |
| Sugars 17.7g | ||
| Protein 6.6g | 13% | |
Aji (Ecuadorean Hot Sauce)
By: Chef Kate
May 30, 2006
There many ways to make Aji in Ecuador, but one thing is certain, there is always aji on the table. This is a recipe I learned while I was there. Cayenne or similar small red peppers are decent substitutes for the South American Aji peppers from which this delicious (hot) condiment gets its name.
1 cup
Ingredients
- 4 hot red peppers (aji peppers or similar small hot peppers)
- 2 garlic cloves
- 1/2 cup water
- 2 tomatoes, peeled and chopped
- 3 tablespoons scallions, chopped
- 1 tablespoon fresh coriander, chopped
- 1 tablespoon fresh flat leaf parsley, chopped
- 1 lemon, juice of
- 2 tablespoons olive oil
- 1 tablespoon salt
Directions
1
Combine the water, peppers and garlic in the blender and blend well.2
Strain the liquid into a bowl and discard any solids.3
Add the balance of the ingredients and mix well.4
Store in the refrigerator.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Aji (Ecuadorean Hot Sauce) recipes
Browse similar recipes by category
- Course > Condiments, etc. > Sauces > Salsas
- Main Ingredient > Vegetables > Peppers
- Cuisine > South American > Ecuadorean
- Preparation > Time to Make > < 15 mins
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Cookgirl
On Aug 26, 2006
!Que delicioso! !Que picoso! This rocks, Kate! For aji chilies, I subbed jalapeno, one serrano and two red Thais. For Step #3, I didn't know whether to blend by hand or with a blender, so I combined the mixture using an immersion blender. Used this condiment for Papas a La Huancaina. The remaining sauce I will freeze and will definetely find good uses for it.
From: Kate! In the Kitchen.
On Aug 20, 2006
I'm not sure if it came out right mine was more of a salsa but it was still delicious!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved