Ají Criollo (Ecuadorian Hot Sauce) is a traditional Ecuadorian recipe for a classic hot sauce or salsa made with a blend of hot chillies, coriander, garlic, onion and lime. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Ecuadorian Hot Sauce (Ají Criollo).
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This is a recipe for home-made Ecuadorian ají criollo, an Ecuadorian hot sauce or spicy salsa made with hot chillies, coriander, garlic, onion and lime. The precise heat level depends on the chillies used. Typically it would be jalapeño or serrano chillies but you can prepare with habaneros if you like. Alternatively, if you want it mild use cayennes, Caribbean seasoning peppers or even red Korean chillies for the colour but almost no heat.
Ingredients:
4 ajies or hot chilli peppers (see above for suggestions)
½ bunch of coriander (stems and leaves)
120ml of water
3 garlic cloves
juice of 1/2 lime or lemon
3 tbs finely chopped white parts of spring onions
Salt to taste
Method:
Combine the hot chillies, coriander, water, garlic cloves and lime juice in the blender or food processor and blend well.
Add the chopped spring onion whites and season to taste with salt.
You can also add a little vinegar for an extra touch of acidity.
This will keep for up to three days in the refrigerator.
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