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Ecuadorian agrio sauce
Agrio is a tangy sauce made especially to accompany traditional pork dishes, especially hornado or roasted pork.
Course
Condiment, Salsa, Sauce
Cuisine
Ecuadorian, Latin, South American
Keyword
Agrio sauce, Ecuadorian agrio, Ecuadorian hornado sauce, Salsa for roasted pork
Prep Time
15
minutes
minutes
Resting time
1
hour
hour
Ingredients
½ to
mato
finely diced
½
shallot
finely sliced
2
tbs
finely chopped green onions
1
red aji
I used a Fresno pepper – but you can use any hot pepper or a small bell pepper if you don’t want it spicy, seeded and sliced
1
cup
bitter orange juice or replace with 1 cup orange juice + juice of 2 limes
1
tbs
finely chopped cilantro and parsley
½
tbs
white wine vinegar
1
tsp
grated panela or brown sugar
1
tbs
light olive oil or sunflower oil
Salt to taste
Instructions
Place all the ingredients in a bowl, mix well and let rest for at least an hour before serving.