Ecuadoran Chile Sauce
Ají ecuatorianoají ecuatoriano
Served on the table as an accompaniment to soups, this fresh sauce gets its tart, vibrant flavor from the tamarillo (tree tomato), native to South America. A small red tomato can be substituted.
Cooks' notes:
•Tamarillos are available at specialty produce markets.
•Sauce keeps, covered and chilled, 1 day.
Recipe information
Total Time
10 min
Yield
Makes about 1/2 cup
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
Preparation
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.
