Best 8 Aji Hot Sauce Recipes

AJI (ECUADOREAN HOT SAUCE)

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.

AJI PICANTE (COLUMBIAN HOT SAUCE)

Steps:

• Put the vinegar, water and habanero pepper in a blender for 2 minutes.
• Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
• Pour in a glass jar and cover. Refrigerate up to 10 days.

AJí CRIOLLO (SPICY ECUADORIAN HOT SAUCE)

Steps:

• 1. Combine all of the ingredients (except onion and salt) to the bowl of a food processor and pulse until the ingredients are chopped and the consistency of a loose salsa is achieved.
• 2. Add the chopped onions and salt to taste.
• 3. Use as a condiment for ceviches, meats and stews.

TOSTONES WITH COLOMBIAN AJI HOT SAUCE

Steps:

• Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 4 or 5 pieces, each about 1-inch long.
• Heat the oil in a medium skillet over medium heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 4 to 5 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
• Raise heat to high.
• Place plantain pieces between 2 sheets of parchment paper. Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 1 to 2 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
• Combine the cilantro, scallions, Scotch bonnet, onion, lime juice and water in a small glass bowl or jar with a tight fitting lid. Season with salt, to taste. Stir all the ingredients together. Set the Aji aside for several hours to allow the flavors to blend.;

AJI DE TOMATE DE áRBOL - TREE TOMATO HOT SAUCE

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.

AJI PIQUE (HOT SAUCE)

Steps:

• Combine all ingredients in a small bowl, and stir well. Prepare at least a half hour before serving. This sauce will keep for more than a week tightly covered in the refrigerator.

AJI CRIOLLO OR ECUADORIAN HOT SAUCE

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 PICANTE (COLUMBIAN HOT SAUCE)

Steps:

• 1. Add vinegar, water and habanero in blender and blend for approximately 2 minutes
• 2. Mix remaining ingredients in a non-reactive bowl
• 3. Add vinegar and habanero mixture and mix well