Ají ecuatorianoají ecuatoriano
Served on the table as an accompaniment to soups, this fresh sauce gets its tart, vibrant flavor from the tamarillo (tree tomato), native to South America. A small red tomato can be substituted.
Recipe information
Total Time
10 min
Yield
Makes about 1/2 cup
Ingredients
1
fresh tamarillo or small red tomato
1
fresh red serrano or other small (1- to 2-inch) red chile, coarsely chopped, including seeds if desired
1
large scallion (white and pale green parts only), coarsely chopped
1
tablespoon water
1
teaspoon olive oil
1
teaspoon chopped fresh cilantro
1
/4 teaspoon fresh lime juice, or to taste
1
/4 teaspoon salt, or to taste
Need to make a substitution?
Preparation
Halve tamarillo lengthwise, then scoop seeds and flesh into a blender with a spoon, discarding shell; or coarsely chop tomato and transfer to blender. Add remaining ingredients and coarsely purée.