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Overhead shot of aji de tomato or fake tamarillo hot sauce in a blue floral bowl on a wooden background.
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Ají de Tomate - Imposter Tamarillo Hot Sauce with Regular Tomatoes

Ecuadorian ají de tomate, this imposter tamarillo (tree tomato) hot sauce is made with regular tomatoes and is a great alternative if you don’t have tree tomatoes or tamarillos available.
Course Condiment, Sauce
Cuisine Ecuadorian inspired, Latin American
Keyword Aji sauce, Easy and quick, Imposter sauce, Spicy, Tomato, Without tamarillos, Without tree tomatoes
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 bowl of ají sauce

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.
    Blending tomatoes and aji peppers to make a spicy 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.
    Orange sauce in a blender
  • 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.
    Chopped onions and cilantro being added to a blender with an orange sauce
  • Transfer the sauce to a bowl, stir in the chopped green onions, and serve.
    Ecuadorian aji de tomate in a white bowl on dark counter

Notes

*To easily peel the tomatoes, cut on x on the top of each one, then place them in boiling water for a few minutes until the peel starts to come off. Remove from the heat, drain the water, cover with cold water for a few minutes and then remove the peels.
A pot filled with boiling water and three tomatoes
This aji salsa can be kept refrigerated for 4-5 days, but is best when used within the first 1-2 days.