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Home » Ecuadorian Sauces

Ecuadorian Sauces

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

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.

Aji de tomate de arbol or tree tomato hot sauce

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

Homemade mayonnaise recipe

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

Mayonesa de cilantro

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

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

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Reader Interactions

Comments

  1. Jayme Bode says

    October 10, 2018 at 8:54 pm

    I visited Quito Ecuador over the summer and I’m trying to figure out what this sauce was that they served with almost every dish. It almost looked pink but the Salsa de mani and Aji de tomate de árbol look very similar. Do these two sauces sometimes have a pink color to them?

    Reply
    • Layla Pujol says

      October 12, 2018 at 10:06 am

      Aji de tomate de árbol can have a pinkish look, the color of fruit sometimes varies. Do you remember the flavor? If it was fruity and mildly spicy it was probably aji de tomate de árbol.

      Reply
    • Lazaro says

      December 21, 2020 at 2:35 am

      I think I know what you are talking about. Try 3 tomato’s, 1 large or 2 small/medium onions quartered, 4 peppercini or pickled banana peppers, salt to taste, 1 table spoon of the pepper juice, and a bit of water about a 1/4 of a cup put all ingredients into a blender and puree. Make sure to remove seeds and stems from the peppers. Store in glass jar and put in fridge to chill before serving goes great over rice but just drizzle it on..

      Reply
  2. Sherry says

    March 17, 2014 at 8:44 am

    Can I use frozen tomate de arbol…which is what I have.

    Thank you

    Yes, you can.

    Reply
  3. Suzanne says

    February 28, 2014 at 1:41 pm

    This batch I am using thinly sliced red onions and chopped green. I will try it raw next time, thank you! :)

    Reply
  4. Suzanne says

    February 28, 2014 at 11:11 am

    Hola Laylita, So happy I have found your recipe website. I have lived in Ecuador for a year and a half now and want to know how to make some of their tasty dishes.

    “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.”

    With this salsa…I assume I am to boil the tomates….whole or cut up and peeled? and for how long? I have all of the ingredients today :)

    Gracias, Suzanne

    Reply
    • Layla Pujol says

      February 28, 2014 at 1:35 pm

      Hi Suzanne – You can boil the tree tomatoes, whole and then peel them as you would regular tomatoes. You can also peel them first and blend them with the aji, and then cook the sauce. The sauce lasts longer if you boil or cook the tree tomatoes. However, if you’re going to eat the sauce in a 1-2 days, and you have fresh tree tomatoes, then it tastes so much better to make the sauce raw: peel the tree tomatoes (cut them in half lengthwise and scoop out the flesh), blend them with an aji or hot pepper, a little bit of lemon juice, and some oil. Then add salt to taste, chopped green onions and chopped cilantro. It’s so good when completely fresh.

      Reply
      • Suzanne says

        April 14, 2017 at 3:18 pm

        jaja…I made it just now and it’s delicious! gracias

        first time I didn’t add enough salt I guess….3 yr later and determined paid off

        Reply
  5. Bethany says

    November 11, 2013 at 8:30 pm

    I am so excited to find your website, I lived in Ecuador for 3 Years and I really
    Miss the food! I can’t wait to make some of my favorite dishes!

    Reply
  6. Cynthia says

    November 3, 2012 at 1:00 pm

    How do you make the Salsa de mani? Is this the one I saw on Anthony Bourdain’s recent show in Ecuador? Thanks!

    Reply
    • Laylita says

      November 3, 2012 at 1:22 pm

      Hi Cynthia – It’s been a while since I watched that episode. The salsa de mani featured here is the one that you served on top of llapingachos (cheese stuffed potato patties), it’s also great on top of plain boiled potatoes or yuca. The recipe is here: https://www.laylita.com/recipes/2008/04/07/salsa-de-mani-or-peanut-sauce/

      Reply

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Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

Traditional Ecuadorian

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  • Humitas or steamed fresh corn cakes

    Humitas or steamed fresh corn cakes

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