Ají de Tamarillo (Ecuadorian Tree Tomato Sauce) Recipe
Introduction
Ají de Tamarillo is a vibrant Ecuadorian sauce made from the tangy tree tomato, known as tamarillo. This spicy and flavorful condiment adds a zesty kick to any meal and is perfect for those who enjoy bold, fresh flavors.
Ingredients
- 4 tamarillos
- 2 rocoto peppers
- 1/2 red onion
- 1 clove garlic
- 2 tablespoons fresh cilantro
- 2 tablespoons lemon juice
- Salt to taste
Instructions
- Step 1: Boil the tamarillos for 5 minutes to soften the skin. Remove from water, peel them, and take out the seeds.
- Step 2: Place the peeled tamarillos, rocoto peppers, red onion, garlic, fresh cilantro, and lemon juice into a blender. Blend until smooth.
- Step 3: Season the blended mixture with salt to taste, stirring well to combine.
- Step 4: Refrigerate the sauce for at least 1 hour before serving to allow the flavors to meld.
Tips & Variations
- If you prefer milder heat, reduce or remove the seeds from the rocoto peppers before blending.
- For a creamier texture, add a tablespoon of avocado or a splash of olive oil when blending.
- Fresh cilantro can be swapped with parsley if desired for a different herb flavor.
Storage
Store the Ají de Tamarillo in an airtight container in the refrigerator for up to 3 days. Stir well before serving and enjoy it chilled or at room temperature. Avoid freezing as it may alter the sauce’s texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other peppers instead of rocoto?
Yes, you can substitute rocoto with other chili peppers like jalapeño or serrano, but the flavor and heat level will vary.
Is peeling the tamarillo necessary?
Yes, peeling is recommended because the skin is quite bitter and tough. Boiling makes the skin easier to remove.
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Ají de Tamarillo (Ecuadorian Tree Tomato Sauce) Recipe
- Total Time: 1 hour 15 minutes
- Yield: Approximately 1 cup of sauce 1x
Description
Ají de Tamarillo is a vibrant Ecuadorian sauce made from boiled tamarillos (tree tomatoes) blended with spicy rocoto peppers, fresh cilantro, and zesty lemon juice. This fresh, tangy, and slightly spicy sauce is perfect as a condiment to accompany grilled meats, rice dishes, or toasted bread.
Ingredients
Main Ingredients
- 4 Tamarillos (tree tomatoes)
- 2 Rocoto peppers
- 1/2 Red onion
- 1 clove garlic
- 2 tablespoons fresh cilantro
- 2 tablespoons lemon juice
- Salt to taste
Instructions
- Boil the Tamarillos: Place the 4 tamarillos in boiling water for 5 minutes to loosen their skins. Once boiled, peel off the skins carefully and remove the seeds from inside each tamarillo.
- Blend Ingredients: In a blender, combine the peeled tamarillos, 2 rocoto peppers, half a red onion, 1 clove of garlic, 2 tablespoons of fresh cilantro, and 2 tablespoons of lemon juice. Blend all the ingredients until you achieve a smooth, sauce-like consistency.
- Season: Add salt to taste and blend briefly again to incorporate the seasoning evenly throughout the sauce.
- Chill the Sauce: Transfer the ají de tamarillo to a container and refrigerate for at least 1 hour before serving. This resting period allows the flavors to meld and intensify.
Notes
- Rocoto peppers are quite spicy; adjust quantity according to your heat preference or substitute with milder peppers if preferred.
- Peeling the tamarillos after boiling is easier and helps remove their natural bitterness.
- This sauce pairs excellently with grilled meats, rice dishes, or as a spicy spread on crusty bread.
- Store covered in the refrigerator and consume within 3-4 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Ecuadorian
Keywords: Ají de Tamarillo, Ecuadorian sauce, tamarillo recipe, rocoto pepper sauce, spicy Ecuadorian condiment
