Ají Cuencano Ají De Tomate De árbol Recipes
AJí CUENCANO (AJí DE TOMATE DE áRBOL)
Salsa de ají clásica de la gastronomía cuencana. Hecha con ají criollo y tomate de árbol
Provided by Pilar Woloszyn
Categories Salsas
Time 10m
Number Of Ingredients 4
Steps:
- Pelar los tomates de árbol y cortar en dos. Descartar las puntas del ají y cortar en rodajas gruesas.
- Poner todos los ingredientes en la licuadora y licuar hasta formar una crema.
- Cernir y guardar en un frasco de vidrio.
AJí CUENCANO
Tomate de árbol (also called tamarillo) is an unusual ingredient that tastes like a savory, tomatolike passion fruit. Available frozen or as pulp at many Latino or South American grocers, it is blended in the mountain city of Cuenca into an easy vinaigrettelike sauce with chiles, onion, cilantro and oil. Use it as a hot sauce, a dip or an accompaniment to meat or fish.
Provided by Francis Lam
Yield About 2 cups
Number Of Ingredients 8
Steps:
- In a blender or food processor, blend the tamarillo, jalapeno, lime and sugar, then blend in the oil until smooth. Stir in the onion and cilantro, and salt to taste.
COLOMBIAN AJI
For any Colombian food you serve, always have some aji on the table. Hot, spicy, fresh, and flavorful.
Provided by Marian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- In a blender, combine jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt. Blend until smooth; refrigerate until ready to serve.
Nutrition Facts : Calories 7.4 calories, Carbohydrate 1.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 293.8 mg, Sugar 0.6 g
AJI DE TOMATE DE áRBOL - TREE TOMATO HOT SAUCE
I'm a little obsessed with the possibility of moving to Ecuador. This is a recipe using the tree tomato which looks like a roma tomato, but pointier. From: http://laylita.com/recipes/2008/03/10/tree-tomato-aji/
Provided by ThatSouthernBelle
Categories Sauces
Time 8m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- Add the onion, lime juice, cilantro and salt to taste.
- Serve warm or cold.
Nutrition Facts : Calories 61.6, Fat 0.6, SaturatedFat 0.1, Sodium 16.6, Carbohydrate 13.7, Fiber 3.9, Sugar 8.7, Protein 2.8
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- Si tiene tomates de árbol frescos hágalos hervir con la cascara durante 5 minutos para que sea más fácil pelarlos.
- Si está usando tomates de árbol congelados, déjelos en lo refrigeradora desde la noche anterior para que se descongelen, luego córtelos verticalmente por la mitad y use una cuchara para sacar la pulpa de la fruta.
- Licue la pulpa de los tomates de árbol o tamarillos con los ajíes o chiles, quite las semillas y venitas de los ajíes si no lo quiere muy picante, y el agua o aceite.
- Si uso agua y quiere que el ají le dure más tiempo, ponga la mezcla licuada (se puede cernir) en una cacerola pequeña, y cocine a temperatura media durante 5 a 8 minutos. Si uso aceite para la versión mas cremosa (al estilo cuencano), entonces no lo cocine.
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