ECUADORIAN HOT SAUCE OR AJI CRIOLLO
Despite what one would think, spicy food does not seem to be very popular here in Ecuador. Perhaps it’s just our stereotypical thought process that all of Latin America would have spicy food since Mexico does. While every restaurant has some type of salsa/sauce in the middle of the table (always the restaurant’s personal concoction), we haven’t tasted any that have been spicy yet. So A was excited to find a recipe for Ecuadorian hot sauce on laylita.com and promptly tried out. He describes it as “fresh, light, subtle at first and then very, very hot.” He’s put it on just about everything - eggs, soups, sandwiches, and tonight most likely the ceviche that’s marinating in the refrigerator.
4 ajies or hot peppers
½ bunch of cilantro (stems and leaves)
½ cup of water
3 garlic cloves
Juice from ½ lime or lemon
3 tbs finely chopped white onion (scallions can also be used)
1. Combine the hot peppers, cilantro, water, garlic cloves and lime juice in the blender and blend well.
2. Add the chopped white onions and salt to taste.