Ecuadoran Chile Sauce Recipes

ECUADORIAN HOT SAUCE RECIPE {AJI CRIOLLO}

Ecuadorian hot sauce recipe {Aji criollo} image

Aji criollo is an Ecuadorian hot sauce made with hot peppers, cilantro, garlic, onion and lime

Provided by Layla Pujol

Time 10m

Number Of Ingredients 7

Ingredients

4 ajies or hot peppers
½ bunch of cilantro (stems and leaves)
½ cup of water
3 garlic cloves
1/2 lime or lemon, juiced
3 tbs finely chopped white parts of scallions or spring onions (can also use regular white onion)
Salt to taste

Steps:

Combine the hot peppers, cilantro, water, garlic cloves and lime juice in the blender or food processor and blend well.
Add the chopped white onions or scallions and salt to taste.

AJI (ECUADOREAN HOT SAUCE)

Aji (Ecuadorean Hot Sauce) image

There many ways to make Aji in Ecuador, but one thing is certain, there is always aji on the table. This is a recipe I learned while I was there. Cayenne or similar small red peppers are decent substitutes for the South American Aji peppers from which this delicious (hot) condiment gets its name.

Provided by Chef Kate

Categories Sauces

Time 12m

Yield 1 cup

Number Of Ingredients 10

Ingredients

4 hot red peppers (aji peppers or similar small hot peppers)
2 garlic cloves
1/2 cup water
2 tomatoes, peeled and chopped
3 tablespoons scallions, chopped
1 tablespoon fresh coriander, chopped
1 tablespoon fresh flat leaf parsley, chopped
1 lemon, juice of
2 tablespoons olive oil
1 tablespoon salt

Steps:

Combine the water, peppers and garlic in the blender and blend well.
Strain the liquid into a bowl and discard any solids.
Add the balance of the ingredients and mix well.
Store in the refrigerator.

CHICKEN IN CHILE SAUCE (AJí DE GALLINA)

Chicken in Chile Sauce (Ají de Gallina) image

Provided by Lillian Chou

Categories Chicken Roast Father's Day Dinner Walnut Gourmet Sugar Conscious Peanut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

8 quail eggs (optional)
4 (1/2-inch-thick) slices firm white sandwich bread, crusts discarded
1 cup whole milk
1 medium onion, chopped
2 garlic cloves, chopped
3 1/2 tablespoons vegetable oil, divided
1/2 teaspoon turmeric
3 to 4 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
2 cups reduced-sodium chicken broth
1/2 cup grated Parmigiano-Reggiano
1/2 cup walnuts (1 1/2 ounces)
8 small chicken breast halves with skin and bone (5 1/2 pounds total)
Accompaniment: Peruvian rice and lentils
Garnish: pitted black Peruvian or Kalamata olives, halved; lime wedges (preferably Key limes)

Steps:

Preheat oven to 400°F with rack in middle.
If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel.
Soak bread in milk until softened, then mash with a fork.
Cook onion and garlic in 1 1/2 tablespoons oil with turmeric and 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.
Pat chicken dry, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining tablespoon oil in same manner.
Roast chicken in oven until just cooked through, about 15 minutes.
Halve quail eggs lengthwise.
Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.
What to drink:
Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

ECUADORAN CHILE SAUCE

Ecuadoran Chile Sauce image

Provided by Anastacia Salcedo

Categories Sauce Blender Citrus Herb Pepper Tomato Quick & Easy Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 8

Ingredients

1 fresh tamarillo or small red tomato
1 fresh red serrano or other small (1- to 2-inch) red chile, coarsely chopped, including seeds if desired
1 large scallion (white and pale green parts only), coarsely chopped
1 tablespoon water
1 teaspoon olive oil
1 teaspoon chopped fresh cilantro
1/4 teaspoon fresh lime juice, or to taste
1/4 teaspoon salt, or to taste

Steps:

Halve tamarillo lengthwise, then scoop seeds and flesh into a blender with a spoon, discarding shell; or coarsely chop tomato and transfer to blender. Add remaining ingredients and coarsely purée.

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