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.
