Every aji I’ve tasted has some ingredients in common: the tree tomato or tomate de arbol, red onion, hot peppers, a little salt, and a little oil. But every chef seems to offer their own twist. I’ve already shared one recipe that was inspired by a chef at the Swiss Hotel, where we spent our first few weeks in country. This time, I’m going to share a recipe from the chef at a small lodge tucked away behind Cotopaxi National Park, Los Mortiños. He has a secret ingredient that made his aji the best I have yet tasted in Ecuador.
Ají de Los Mortiños
- 2 tree tomatoes (tomate de arbol or tamarillo pulp by Goya found in some Latin American grocery stores)
- 2-3 hot peppers
- 1 red onion
- 1 tablespoon of natural peanut butter (or more to taste)
- vegetable oil
Mince the parsely and set it aside.
This article was originally published in February, 2014. It has since been updated and reformatted.
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