Ingredients for Aji Ecuadorean Hot Sauce
- Hot Red Peppers
- Garlic Cloves
- 1 cup water
- Tomatoes
- Scallions
- Fresh Coriander
- Flat Leaf Parsley
- Lemon, Juice Of
- Olive Oil
- 1 tablespoon salt
How to Make Aji Ecuadorean Hot Sauce
- Combine 1 cup water, 1 pound aji peppers (or cayenne peppers), and 4 cloves garlic in a blender. Blend until completely smooth.
- Strain the blended mixture through a fine-mesh sieve into a bowl, discarding the solids.
- Add 1/2 cup white vinegar, 1/4 cup lime juice, 1 tablespoon salt, and 1 teaspoon sugar to the strained liquid. Stir well to combine.
- Taste and adjust seasoning as needed. Add more salt, sugar, or lime juice to your preference.
- Store the hot sauce in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld. It will keep for several weeks.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
292 g
Sugar
70g
Fat
19g
Carbs
11g
