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    You are in: Home / Recipes / Aji (Ecuadorean Hot Sauce) Recipe
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    Aji (Ecuadorean Hot Sauce)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 23, 2009

      This is quite yummy! I love fresh salsas and this is a great example. We used fresh Thai chillies in this and it was nicely hot. We served it with burritos and also with some tortilla chips. Fresh salsas have a tendency to be a bit watery, and this was no exception. For those who like it less watery, they can stir in a few tablespoons of tomato paste and still get that wonderful fresh salsa flavor. Thanks for posting! ~Sue

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    • on August 26, 2006

      !Que delicioso! !Que picoso! This rocks, Kate! For aji chilies, I subbed jalapeno, one serrano and two red Thais. For Step #3, I didn't know whether to blend by hand or with a blender, so I combined the mixture using an immersion blender. Used this condiment for Papas a La Huancaina. The remaining sauce I will freeze and will definetely find good uses for it.

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    • on August 20, 2006

      I'm not sure if it came out right mine was more of a salsa but it was still delicious!

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    • on August 06, 2006

      This is wonderful, my dad had it on his eggs this morning.

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    Nutritional Facts for Aji (Ecuadorean Hot Sauce)

    Serving Size: 1 (666 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 383.0
     
    Calories from Fat 255
    66%
    Total Fat 28.3 g
    43%
    Saturated Fat 3.9 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 7014.8 mg
    292%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 6.5 g
    26%
    Sugars 17.6 g
    70%
    Protein 6.5 g
    13%

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