By Chef Kate on May 30, 2006
"There many ways to make Aji in Ecuador, but one thing is certain, there is always aji on the table. This is a recipe I learned while I was there. Cayenne or similar small red peppers are decent substitutes for the South American Aji peppers from which this delicious (hot) condiment gets its name."
Serving Size: 1 (666 g)
Servings Per Recipe: 1
"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"
" !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."
"I'm not sure if it came out right mine was more of a salsa but it was still delicious!"
"This is wonderful, my dad had it on his eggs this morning. "