Ecuadorian Hot Sauce
A Traditional South American Hot SauceHot sauce, also known as ají, in South America, is a dinner-table staple, often made fresh every day and used to smother on freshly roasted pork, fish, tamales and potatoes and used as a dip for empanadas, bread, plantain chips and more. In Ecuador, tomate de arbol, also known as tamarillo, or tree tomato, is used as the base for the hot sauce. This South American fruit looks like a plum tomato, tastes tangy and slightly bitter and ranges in color from yellow to orangey red. Here, GOYA® Tomate de Arbol Fruit Pulp is blended with Serrano peppers for a quick, Ecuadorian Hot Sauce recipe that you will use again and again.
Makes 1 2/3 cups
Prep time: 5 min.
Total time: 15 min
1 pkg. (14 oz.) frozen GOYA® Tomate de Arbol Fruit Pulp, thawed
2 serrano chiles, seeded (if desired) and chopped
¼ white or red onion, very finely chopped (about 1/3 cup)
2 tbsp. finely chopped fresh cilantro
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
2. Remove chile mixture from heat. Let sit until just warm to the touch. Stir in onions and cilantro. Season with Adobo, to taste.
Ecuadorian Hot sauce can range in heat from slightly hot to extra spicy. To make a sauce that’s mild, remove and discard the white inner membrane and seeds; this is where much of the spice in the chile pepper is stored. For medium heat, add only a portion of the seeds, and for a super fiery ají, do like the brave, and add it all.