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
Scale
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
