Recipes for traditional Ecuadorian sauces, including savory, spicy and sweet sauces:

Aji criollo: Aji criollo is an Ecuadorian hot sauce made with hot peppers, cilantro, garlic, onion and lime

Ecuadorian aji criollo recipe

Aji de tomate de árbol: Tree tomato or tamarillo aji is a very tasty hot sauce made from tree tomatoes or tamarillos, hot peppers, onion, cilantro and lime juice.

Ecuadorian aji hot sauce recipe

Cebollas encurtidas: Cebollas encurtidas are Ecuadorian lime pickled red onions

Cebollas encurtidas recipe

Mayonesa casera: Recipe for homemade mayonnaise made with egg, cumin, onion, salt, sunflower oil and lemon juice

How to make homemade mayonnaise from scratch

Mayonesa de cilantro: Cilantro, lime and garlic aioli or mayonnaise sauce

Mayonesa de cilantro

Salsa de queso con cilantro: Queso fresco and cilantro sauce

Salsa de queso fresco con cilantro

Salsa de mani: Salsa de mani or warm peanut sauce made with peanut butter, milk, onion, cumin, achiote, cilantro and hard-boiled egg (optional).

Salsa de mani or peanut sauce

Salsa rosada: Salsa rosada, also known as salsa golf, is a mix of mayonnaise and ketchup. For a completely from scratch version try the salsa rosada that is served on my favorite salchipapas.

Salsa rosada recipe

Miel de panela: Miel de panela or miel de caña is a sweet syrup made from panela or piloncillo. It is used as a sweetener for drinks and also in a variety of Ecuadorian desserts.

Miel de panela or piloncillo syrup

Salsa de ciruela: This sweet and sour prune sauce is made with prunes, red wine, port, shallots, and balsamic vinegar. This holiday sauce goes great with turkey, pork, chicken, duck and other meats.

Prune sauce or salsa de ciruela for Christmas

Mermelada de piña: Homemade pineapple marmalade or jam infused with cinnamon, cloves, cardamom and lemon verbena.

Pineapple marmalade or preserves recipe