Ají de Tomate – Imposter Tamarillo Hot Sauce with Regular Tomatoes
This ají de tomate recipe is an imposter tamarillo (tree tomato) hot sauce made with regular tomatoes. This recipe is perfect for when you want to make some Ecuadorian ají de tomate de arbol or tree tomato (tamarillo) hot sauce, but don’t have tree tomatoes or tamarillos available. You can use regular tomatoes and make this ‘fake’ or imposter variation that tastes almost as good as the original.
What is ají de tomate de riñon?
Aji de tomate de riñon (or “imposter tamarillo hot sauce”) is a sauce that mimics the traditional Ecuadorian tree tomato hot sauce or aji de tomate de árbol. While the classic version uses tomate de árbol (also called tamarillos or tree tomatoes), this adaptation substitutes regular tomatoes to create a sauce that’s remarkably similar in flavor and texture.
Tomate de árbol, or tree tomato, is mainly available in Ecuador and Latin America, though sometimes you can find them fresh in Europe or North America. It is easier to find the frozen pulp outside of Latin America. That is why I made this alternative so everyone can enjoy this delicious aji sauce! The result is a creamy, spicy sauce with bright acidity that adds flavor to any dish!
Please note that the fruit called tamarillo is not the same as the Mexican tomatillo. I’ve seen some confusion about these two fruits and they are very different, despite both resulting in delicious recipes for hot sauce or salsa.
Ingredient Notes
- Tomatoes: I recommend using roma tomatoes or San Marzano tomatoes, since they have a lower water content that will keep the sauce thicker.
- Ajíes (hot peppers): I used a combination of two spicy red chilies and one habanero pepper here. You can adjust the amount of chilies depending on how spicy you want it. You can also remove the veins and seeds to make it less spicy or leave them in to make it extra spicy.
- Lime: Use fresh lime or lemon juice for a hint of acidity.
- Garlic: For a depth of savory flavor.
- Oil: Use a neutral oil like sunflower oil or a light olive oil! The oil will help give mimic the creamy texture from the original tree tomato hot sauce.
- Cilantro: For a bright, herbaceous flavor and pop of color.
- Red Onion: Red onion works great here. If you are sensitive to the taste of red onion, you can use shallots instead.
- Scallions: Add chopped scallions or green onions on top for a bit of texture!
- Salt: Add salt to taste.
Tips for Success
- Peel the tomatoes! To properly peel fresh tomatoes, the x-cut method followed by the hot/cold water bath is the easiest way to do it. That way, you don’t have pieces of tomato skin in the tomato ají sauce!
- Blend in stages. Start with the main ingredients until smooth, then add the textural elements (cilantro, onions) with just a gentle pulse. This creates the perfect texture with both creaminess and bits of freshness and texture throughout!
- Adjust to taste. Don’t be afraid to customize! Add more oil for creaminess, more peppers for heat, or more acid for brightness. Taste as you go, and then add salt to taste at the end!
- Use fresh ingredients! The quality of your produce will impact the final flavor. Use the freshest tomatoes, peppers, and herbs possible!
How to Serve Fake Tamarillo Hot Sauce
Aji de tomate falso is so versatile and can be served with many different dishes! Try using it as a dipping sauce for patacones, chifles (plantain chips) or yuca fries, serving it with grilled meats, spreading it on sandwiches, or garnishing your morning eggs. It also pairs beautifully with many classic Ecuadorian foods, like humitas, churrasco, llapingachos, empanadas de verde, or corviche de pescado!
Frequently Asked Questions
How spicy is this sauce?
The spice level is completely customizable. Generally, ají sauce does have a bit of a kick to it. Using the seeds and veins from your hot peppers will increase the heat, while removing them creates a milder sauce. Start with fewer peppers if you’re sensitive to spice—you can always add more!
Why peel the tomatoes?
Peeling creates a smoother texture in this aji de tomate falso. Tomato skins can be tough and sometimes bitter, detracting from the creamy consistency of the finished sauce. However, if you don’t want to peel them, you can keep the peel on. You will have little bits of tomato skin in the sauce, but it is not too noticeable!
How should I store this sauce?
This ají sauce can be kept refrigerated for 4-5 days, but is best when used within the first 1-2 days for the freshest flavor.
Ají de Tomate – Imposter Tamarillo Hot Sauce with Regular Tomatoes
Ingredients
- 4 roma tomatoes peeled* and cut into chunks
- 2-3 ajíes or hot peppers without or without seeds/veins depending on how spicy you want it, I used 2 red chilies and 1 habanero
- 2 tbs lime or lemon juice
- 1 garlic clove optional
- ¼ – ½ cup neutral oil
- 1-2 tbs finely chopped cilantro
- 2 tbs chopped red onion
- 1 tbs finely chopped scallions or green onions
- Salt to taste
Instructions
- Blend the peeled tomatoes with the hot peppers, lime juice, garlic, ¼ cup of oil, and salt. Blend until you have a smooth creamy sauce.
- Taste and adjust salt and other ingredients to your liking, for example if you want to increase the creaminess you can add more oil, or you can add more hot peppers if you want it spicier. Blend again until smooth.
- Add chopped cilantro and diced red onions, gently pulse until mixed, but don’t puree it, you want to have some little bits of texture.
- Transfer the sauce to a bowl, stir in the chopped green onions, and serve.
Notes
This aji salsa can be kept refrigerated for 4-5 days, but is best when used within the first 1-2 days.
More Sauce Recipes to Try
Discover more from Laylita's Recipes
Subscribe to get the latest posts sent to your email.
