Tamarillo or tree tomato aji hot sauce, known as ají de tomate de árbol in Spanish, is a very tasty hot sauce made from tree tomatoes or tamarillos, hot peppers, onion, cilantro and lime juice. A tree tomato or tomate de arbol, also known as tamarillo, is a South American fruit that looks somewhat like a roma tomato, but pointier and with a thicker skin. Tree tomatoes can be either yellow orangish or dark red depending on the variety, the inside of the fruit will be either orange, dark red or almost purple. They can be eaten just plain, but make sure they are very ripe if eating them plain – they are very tart. Tamarillos or tree tomatoes are used frequently in juices and in desserts (cooked in a panela or sugar cane syrup with cinnamon, clove and other spices). One of the most well known way to use them is to make this aji or hot sauce, which is usually mild to medium spicy, and is served with a lot of different Ecuadorian dishes.
Tamarillo or tree tomato aji hot sauce is a very tasty hot sauce made from tree tomatoes or tamarillos, hot peppers, onion, cilantro and lime juice.
Ingredients
- 4-5 tree tomatoes, fresh or frozen
- 2 ajies or hot peppers (serranos or red chilies are good options, habaneros if you are very brave)
- 2 tbs finely chopped white onion
- 1 tbs finely chopped cilantro
- 1 tbs lime or lemon juice
- ¼ cup water
- Salt to taste
- Optional – Add cooked and peeled chochos or lupini beans
Instructions
- If using fresh tree tomatoes peel them, boil them for about 5 minutes to make it easier to peel them.
- If using frozen tree tomatoes, defrost them over night in the fridge, then cut them in half and scoop out all the insides.
- Blend the tree tomatoes with the hot peppers (seeded and deveined if you want it very mild, you can always save a few seeds and add them in if it’s too mild).
- Transfer the blended mix of tree tomatoes and hot peppers to a small sauce pan, add the water (you can add more if you want a more liquid sauce) and cook on medium heat for about 5-8 minutes. You can also omit the cooking part, the sauce will be fresher, but will need to be consumed faster.
- Add the onion, lime juice, cilantro, chochos (if adding), and salt to taste.
- Serve warm or cold.
Notes
Replace water with oil (avocado, light olive oil, or a mild flavored oil) for a creamier Cuencano style aji (and do not cook it after blending).
This tamarillo hot sauce is a must-have for green plantain empanadas (or any empanadas), yuca bread, plantain chips, tamales, humitas (a fresh corn tamale) and goes great with potatoes, fish and meat, basically with almost anything.
It is very hard to find tree tomatoes in the US, most of the time when you find them they come from New Zealand (so please send us more). In Austin I was able to find them at Fiesta and also occasionally at Central Market. I’ve seen tree tomatoes or tamarillos only a few times in Seattle, once at QFC (U-District) and at Uwajimaya. I asked once at Pike Place Market and was told that several years ago an attempt to introduce them into Seattle was made but it wasn’t successful. You can find the tree tomato pulp frozen and it works well for juice but doesn’t do too well for this hot sauce (but it’s better than nothing if you have a craving), however sometimes you can find the actual fruits frozen at the Latin grocery stores, then the hot sauce is almost as good as when made with the fresh fruit.
This is the basic recipe for tree tomato aji, in some places in Ecuador – especially in Quito – it is very common to add chochos (lupini beans) to this aji, so if you have some on hand feel free to add them. I also love the Cuencano version of tree tomato aji, it’s very smooth and creamy since they blend it with some oil.
Carol Emco says
February 5, 2018 at 6:40 pmLiving in Ecuador, and trying to learn how to cook Ecuadorian food was a challenge. Thank you so much for making my life easier with your delicious recipes
Carol Bee says
February 7, 2018 at 12:25 pmYou are soooo lucky. I was in the Peace Corps in Ecuador and should have stayed. Lived in Chone and in Zuleta. I wish I was back. The people are very empathetic, muy amable. Carol Bee
Carol Molina says
January 2, 2019 at 12:59 pmCarol, I was also in the Peace Corps in Ecuador and I wish I had stayed!
Fiona Findlay says
March 30, 2017 at 3:07 pmThis sounds amazing and as soon as the tamarillos come into season I am going to try it! Tamarillos also are great in a shortcake (you do need to sprinkle sugar on them), in chutneys, all sorts of things But personally, my favourite is skinned and sliced on toast sprinkled with salt pepper and sugar. If you blanch the tamarillo slice it and put the salt, pepper and sugar on it the night before it is even better :) AND you get to slurp the juice of the plate in the morning!!
Dawn says
November 6, 2015 at 8:26 amLaylita, I live in Tampa FL, I can’t find tomate de arbol anywhere. Do you know where I can find it, maybe online? I find only the ones in a syrup in a jar from Amigos.com. I love ahi, when I go to Ecuador I eat alot of it. I can’t wait until my husband goes next year, thats too long..lol. Thanks.
Hi Dawn – Are there any Latin grocery stores or even Asian grocery stores that might have them? They do seem to be seasonal, so might not be available year round. I don’t live in that area, but maybe another reader who does can help?
Also, you can use the frozen concentrate to make the aji sauce.
carol bee says
December 6, 2015 at 9:23 pmCall or go to the famous and very old Spanish restuarant in Tampa, downtown. They could probably direct you to where you could find tamarillo.
Dawn says
January 13, 2016 at 11:05 amI actually found them at a supermarket called El Grande. Thanks.
Steve Gordon says
August 1, 2015 at 3:16 pmThis sauce is so good. You can put it on pretty much anything and it will taste good. Here in Ecuador I can buy about 18 tree tomatoes for $1. Back in Ohio a dollar something each.
Deena says
January 25, 2014 at 7:28 amThanks so much for this recipe! I am a Canadian in Ecuador, and I have tree tomatos growing, but didn’t know what to do with them. I love this recipe, and now I’ll be able to build on this recipe and play with the flavours a bit. I would be interested in hearing if anyone has had any experience growing these in northern climes, indoors or outdoors, and getting fruit?
Layla Pujol says
January 25, 2014 at 9:43 amHi Deena – I believe someone commented or emailed me that they grown them in Oregon, and back when I lived in Austin I was able to get a small plant started, but that’s as far as it got. I remember that in Ecuador I was told that they needed a certain amount of altitude in order to do well, but they’re also sensitive to freezes.
liliana says
December 27, 2012 at 8:28 pmMe gusta mucho el aji de tomate de arbol, pero con pedacitos de remolacha, sabe delucioso tambien. Yo soy the Santo Domingo de los Colorados. Ecuador.
Vishka says
November 20, 2012 at 7:13 amHey, this sauce looks great…how long can it be stored after you make it?
Laylita says
November 20, 2012 at 8:43 amIt’s usually good for about 3-4 days.
Cecilia says
June 26, 2012 at 1:24 amCould this recipe be canned? If so, do you think I should add vinegar or more lemon juice? Thanks!
Laylita says
June 26, 2012 at 7:15 amHi Cecilia – I’ve never canned it and am not much of an expert on canning so I don’t know. I’ll check the ones that they sell canned or in jars here in Ecuador and see if they have vinegar or lemon juice on the ingredient list.
Marco says
February 18, 2012 at 12:49 pmWe found some tomate de arbol today in Oxford (England) and made Aji following your recipe, which turned out DELICIOUS!
Laylita, you are the best. Thanks for keeping up this website.
Danielle says
December 22, 2011 at 8:10 amHi Zaic,
In Chicago, you can find frozen tomate de arbol at a little store called El Condor, on Milwaukee Avenue. They also sell dried “chochos,” tostado, etc.
Zaic says
November 19, 2011 at 8:06 pmI was on holiday in Quito this summer and fell in love with ají and jugo de tomate de árbol. I was wondering if anyone knew where I could find tomate de árbol around Chicago or what I can use to substitute them (at least when making ají). It would go great with the thanksgiving turkey. :)
Phil says
October 20, 2011 at 5:08 amWe retired to Ecuador this past year. As a lover of hot spicy food I have become quite addicted to Aji. We live north of Ibarra (north of Quito) and the farmers here grow the tomato trees everywhere. The plants however, if you are not familiar with them, get to be quite large (I guess that is why they are called trees). Most of the tomato trees I have seen range from about 7 to 8 feet tall. If you like, I can look for seeds in or near the market or when I begin to get tomatoes from my three trees, I can save and dry some of the seeds and try to send them to you. Ecuador has very strict laws about importing seeds. I don’t know about exporting? Most people who live here bring seeds with them when they return from the states or have someone that is visiting bring seeds. I typically try to get heirloom seeds so I can save and replant the different vegetables that I like.
Carol Nee says
January 2, 2019 at 10:12 pmPhil, just saw that you might be able to send a few seeds of tomate de arbol. I woukd love a few. I lived in Zuleta, so do you live toward or in Tulcan? You retired to a wonderful place!!
Cecilia STark says
July 6, 2011 at 7:27 amTo all the people who comment on this recipe: Can u please let me know if you know an online store where i could either the fruit or the seeds. I live in Oklahoma state and it’s very difficult to get some of the ingredients to cook my dishes (Ecuador). I would appreciate if you reply to me. Thanks a lot.
Martha Hopkins says
June 11, 2011 at 8:22 pmHi Laylita,
I attended IACP last week in Austin, TX, and came into 6 tomates de arbol courtesy of Melissa’s Produce based in LA. They were exhibiting at the trade show and gave me a box of their goodies since I live in Austin and they didn’t want the produce to go to waste. (What a box it was—quince, papaya, baby pineapple, mangos, passionfruit, prickly pear, the list goes on! )
Anyway, I had no clue what to do with the tomates de arbol and stumbled across your site. I made the salsa tonight, and it was DELISH! Boyfriend loved it, too. I’m stewing some chicken thighs tomorrow and only wish I had more so I could try them in that. Thanks for the great recipe.
Martha
Miguel Ángel says
April 28, 2011 at 2:37 pmHello Laylita,
I wanted to ask how I could get some seeds of Tamarillo tree yellow ??
A greeting and thank you very much from Spain
Juan Navarro says
December 29, 2010 at 11:21 pmHas anyone been able to find the Tomates de Arbol in the Boston Area? I am salivating just thinking about the aji. I found chochos in Hi-Lo foods in Jamaica Plain. I’d be happy to buy some fresh if somenone wants to mail them to me. Thanks for the great recipes!
Natalia says
June 8, 2013 at 8:07 amJuan,
I have seen some tomate de arbol in a market basket in fields corner next to the dollar store and mcdonalds. I know they come frozen though, so you have to go to the frozen section where they sell juices !
Jilli jill says
September 2, 2010 at 9:21 pmOh I am so excited I have a young tree full of 50 or more ripening fruits and a garden full of peppers- Hot sauce galore coming soon! I think I might add some chocolate though.
Cameron Allen says
August 8, 2010 at 5:56 pmSo, I was wondering how long ago it was you found the tomates at Fiesta in Austin. I lived in the sierra of Ecuador for about six months in 2009, and having returned, I am jonesing for some jugo de tomate and aji. Thanks, the photos alone take me back. I’ll have to share with you my vegan takes on humitas, quimbolitos, etc…in case anyone is interested.
Katherine says
June 5, 2010 at 7:14 amCait, do you think the trees would survive indoors? I live in Chicago and just wanted to know if they would survive the winter. I have found frozen tamarillos here, I wonder if the seeds from those would grow any fruit?
Anyway I was SO happy to find tamarillo and aji peppers in my supermarket! When I asked nobody knew what I was talking about, but at least I found them in the frozen section!
Cait says
May 16, 2010 at 1:15 amI grew my tamarillo trees from the seed of fruit I bought in a local supermarket. They germinate very easily and quickly grow into small trees about 2m tall and 3m in diameter. I have six trees and harvested fruit from the second year onwards. Here in South Africa they are well known. Most people eat them raw as a fruit by cutting them in half across the middle and scooping out the pulp with a teaspoon. They are also used to make jam and chilli flavoured chutneys.
kamau says
March 28, 2010 at 3:11 amfantastic recipe
Gus says
March 8, 2010 at 6:21 pmLate October through mid April, the Portland Farmers Market starts March 20 this year.
Gus Eberhardt says
February 11, 2010 at 3:52 pmI grow and sell both the yellow and red tree tomatoes at the Portland Farmers Market (PSU). and Eugene Farmers Market in Oregon. They from $.50 to $1.00 each depending on size.
Hi Gus – That is great to know! What time of the year are they in season in the PNW?
Ashley says
September 11, 2009 at 2:26 pmLaylita-
I am so happy to have found your site! I visited Ecuador in July, absolutely loved the food and have been desperate to find recipes for my favorite foods. I was wondering if anyone out there in Chicago can recommend any stores where I can find the tamarillos. I would really appreciate it!
I look forward to cooking these amazing meals. Muchas gracias!
Adelaide says
August 10, 2009 at 6:46 amI am so excited to make this aji tonight! It has been a very long time since I enjoyed it on everything in Cuenca. I made the arroz con pollo last night and it was wonderful – like a taste of home.
Popolocha says
December 31, 2008 at 7:30 pmHello again Laylita,
I live in Florida, and I’ve never found tomate de arbol fresh or frozen anywhere, but I have found in the local grocery store frozen pulpa de tomate de arbol. Tomate de arbol juice and aji taste great using this pulpa, I just wonder where I could get some “chochos” I miss them so much in my salsa de aji.
Beth says
August 25, 2008 at 7:55 amI made this with the purple tree tomatoes and the salsa ended up looking a little like a blueberry smoothie, but very tasty. Next time I’ll try to find the yellow ones so I can get my husband to eat it, too – he’s into visuals and couldn’t get past the color. :-)
Laylita says
July 4, 2008 at 5:03 pmHi Odette, Thank you so much for that information, you are awesome! I will have to go visit that QFC.
odette says
July 4, 2008 at 4:33 pmI spotted fresh tamarillos from New Zealand or tree tomatoes at QFC in University Village – they were in an area that had a number of unusual fruits (expensive – $1.99 each)- then I found your blog – and noticed you hadn’t found any in Seattle – so hope this information is helpful.
Thanks for this amazing blog- I’m bookmarking this one.
Joshua says
June 10, 2008 at 10:05 amWow – I am so glad to find this recipe. I spent a couple of years in Ecuador and have been looking for a recipe to make this “Aji” as they called it in Ecuador.
Thank you so much. My mouth is watering thinking about having some. The only difference that I can see is that everywhere I had it they used red tamarillos.
Laylita says
May 20, 2008 at 11:58 amHi Kathleen, tree tomato juice is really easy to make, just remove the pulp from the tree tomatoes as you did for the aji, blend the pulp with sugar and water, I would use at least 1 tree tomato per each cup of water, strain and drink cold. It’s good but doesn’t compare to the juice made from fresh tree tomatoes.
kathleen says
May 20, 2008 at 10:38 amI found frozen tree tomatoes in a small shop in Chicago. I made this aji, and it was excellent! I would also like to make tree tomato juice – do you have a recipe for that? Thanks for these great Ecuadorian recipes!!
Rachael says
March 16, 2008 at 3:12 pmI loved drinking tamarillo juice every day when I was in Ecquador…when I got home to LA I immediatly went to find them. Turns out, they arent hard to find here, just outrageously expensive, so now I limit myself to one glass of juice a year. Sigh. (They come out to about $3 each, and it breaks my heart)…next time I indulge, I think I will have to try this beautiful recipe too! Thank you for the inspiration!
michelle @ TNS says
March 11, 2008 at 10:13 amthis looks right up my alley. i’ll have to see if i can find these in one of the latin american supermarkets near my apartment.
a. grace says
March 11, 2008 at 2:56 ami LOVE hot sauce, and i put it almost everything. in fact, i’m tempted to carry a bottle around and whip it out in restaurants. this sounds deliciously spicy and if i can find some tree tomatoes, you can bet i’ll be making it!