This is my easy go to recipe for a homemade Ecuadorian ají criollo, an Ecuadorian hot sauce or spicy salsa made with hot peppers, cilantro, garlic, onion and lime.
Sometimes people assume that food from Latin American countries is the same in each country and while there are a lot of similarities, the cuisine and ingredients are not only very different in each country but also regionally in each country. The reason I mention this is because several times when I tell someone I from Ecuador, or just in general from South America, and we talk about food it is assumed that South American food is the same as Mexican food: “Oh, you guys must eat a lot of tacos, etc”. Well, in fact Mexican food (and I mean good Mexican food not crappy Tex-Mex fast food – I like Tex-Mex but with good quality ingredients) is just starting to be available widespread in Ecuador.
In the 90’s you could probably find Mexican restaurants in the main cities of Quito and Guayaquil – but not anywhere else. My mom grew up in New Mexico and really missed the food. When we we’re growing up she always made tortillas from scratch because it was impossible to buy them already made (now you can). Most of my Ecuadorian friends were introduced to enchiladas, burritos, and guacamole through my mom’s cooking. She always talked about all the varieties of hot peppers and chilies and the sauces you could make with each one. Now that I live in the US I can find the chilies she missed, but I can’t find my Ecuadorian hot peppers, however jalapeños, serranos and habaneros are good replacements.
Another assumption is that Ecuadorian food is spicy (from using hot peppers) and that is quite untrue. A lot of Ecuadorians don’t like their food too hot (but some of us do). So almost all restaurants will serve meals that aren’t very spicy, but almost always you will find – or can ask – a homemade ají hot sauce on the table, so that people can add it to their food is they are hot sauce lovers.
There are so many variations, some are mild and some very spicy. Some like this ají criollo is a simple fresh hot sauce or salsa and easy to make. It is very popular and a lot of typical dishes are served with it. Other popular ají sauces include the traditional tree tomato or tamarillo hot sauce, and on the coastal region there’s a hot salsa made with pickled peppers and vegetables.
I’ve mentioned this ají criollo in a few of the previous recipes I’ve posted, so I figured it was probably time to post the actual recipe. I prefer to consume it fresh, ideally the same day but can last up to 3 days. I use either jalapeno or serrano peppers to make this ají, plus red fresno chilies. You can use any mix you want, based on how spicy you want it. Or if you want it, as my five year would say, super hot burn your mouth on fire, then go for the habaneros. Also if you are going for mild, remove the membranes and seeds, leave them in completely or partially if you want it spicier.
If you want it very mild you can also use red Korean chilies, which give it more color without the added heat. I also like the flavor of the Peruvian yellow hot peppers that are sometimes available here, their flavor is much more similar to Ecuadorian ají común variety.
Ecuadorian hot sauce recipe {Aji criollo}
Ingredients
- 4 ajies or hot peppers
- ½ bunch of cilantro stems and leaves
- ½ cup of water
- 3 garlic cloves
- 1/2 lime or lemon, juiced
- 3 tbs finely chopped white parts of scallions or spring onions can also use regular white onion
- Salt to taste
Instructions
- Combine the hot peppers, cilantro, water, garlic cloves and lime juice in the blender or food processor and blend well.
- Add the chopped white onions or scallions and salt to taste.
Notes
Terrie says
June 11, 2014 at 2:54 pmI don’t think I will ever buy salsa verde again! This is “Yum!” Thank you for sharing! I made mine with jalapeños so that it would not be as spicy. My son would like to try some with hotter peppers!
Vivianne says
March 10, 2013 at 6:07 amEstoy realmente encantada con esta pagina es de lo mejor q he encontrado muchas felicidades!!
Jenny says
December 5, 2012 at 8:37 amI’ve been meaning to make this! Can it be frozen?
Laylita says
December 6, 2012 at 10:49 amYes, it can be frozen, but it’s best freshly made.
Pam says
June 8, 2011 at 9:55 amI just found your blog and loved loved it!!! I tried the grilled Salmon with the avocado salsa and my hubby fell completely in love with it. I have a really hard time finding tasty things to cook and your blog has been so helpful.
martin says
January 14, 2010 at 3:25 amIt sounds great so I will try it with my freshly made empanadas!! THANKS
Zaara says
August 14, 2009 at 1:48 pmMmmmm- this looks good – like chimichurri’s spicier cousin ;-)?
Love your site!
Maria says
September 25, 2008 at 8:07 amhi Layla,
do the hot peppers have a name? because i am seeing different types. Would it actually say hot peppers?
i can’t wait to do this sauce. I love everything spice. Hot even better.
Hi Maria – There are different varieties of hot peppers, some are a lot spicier than others, so choose based on how spicy you want the sauce: jalapenos are hot peppers but are usually very mild, for something spicier you might want to use a Serrano hot pepper or a red chili, if you want it super spicy then try it with habaneros, there are other varities but these seem to be the most commonly available at most grocery stores.
MrsDocChuck says
March 10, 2008 at 11:33 amLaylita,
My husband is severely disabled (mental) and we are unable to travel anymore, except through viewing new and exciting sites on the internet.
Yours is stellar! We will travel with you to exotic locations in South America frequently, now that we have found this site. THANKS!
Laylita says
March 6, 2008 at 10:35 amChrista – Goat meat can be hard to find, try to find goat cheese and then ask the goat cheese makers where you can buy the goat meat, they can probably tell you where to find some, it’s more likely to be found it small rural villages, or if you ask the butcher they can try to get some for you. Also, if you can’t find goat meat you can try it with lamb meat (borrego, in fact quite a few restaurants prepare it with lamb meat but still call it seco de chivo. In the US most butchers carry it but it’s frozen or they can order it for you, and also I’ve found it fresh at the Mexican butcher.
Christa says
March 6, 2008 at 9:06 amLaylita, I just love all your new postings! The aji criollo sauce is exactly what I have been looking for. Thank you. Christa
PS: I have not seen any goat meat at the markets. Where would be the best place to look? I am anxious to try the goat stew.
DocChuck says
March 1, 2008 at 8:41 amVery interesting information in your post, and the aji criollo sounds super. Ecuador has been on our travel agenda of countries to visit. I am looking forward to sampling the regional foods.
Thanks for the info.
Christiane says
March 1, 2008 at 5:55 amThis looks positively fantastic! Thanks for sharing.
michelle @ Us vs. Food says
February 29, 2008 at 2:26 pmthis sounds simple and fresh and tasty and right up my alley – i love serranos and cilantro.
Rosa says
February 29, 2008 at 12:46 amI just discovered your blog and I wanted to let you know that I love it! Thanks for sharing those great recipes with us!
A tasty sauce and a beautiful picture!
Cheers,
Rosa