Aji De Tomate De árbol Tree Tomato Hot Sauce Recipes
AJI DE TOMATE DE áRBOL - TREE TOMATO HOT SAUCE
I'm a little obsessed with the possibility of moving to Ecuador. This is a recipe using the tree tomato which looks like a roma tomato, but pointier. From: http://laylita.com/recipes/2008/03/10/tree-tomato-aji/
Provided by ThatSouthernBelle
Categories Sauces
Time 8m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- If using fresh tree tomatoes peel them, boil them for about 5 minutes to make it easier to peel them.
- If using frozen tree tomatoes, defrost them over night in the fridge, then cut them in half and scoop out all the insides.
- Blend the tree tomatoes with the hot peppers (seeded and deveined if you want it very mild, you can always save a few seeds and add them in if it's too mild).
- Transfer the blended mix of tree tomatoes and hot peppers to a small sauce pan, add the water (you can add more if you want a more liquid sauce) and cook on medium heat for about 5-8 minutes.
- Add the onion, lime juice, cilantro and salt to taste.
- Serve warm or cold.
Nutrition Facts : Calories 61.6, Fat 0.6, SaturatedFat 0.1, Sodium 16.6, Carbohydrate 13.7, Fiber 3.9, Sugar 8.7, Protein 2.8
TOASTED CHILE DE ÁRBOL AND TOMATILLO SALSA
For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.
Categories Bon Appétit Salsa Sauce Condiment Chile Pepper Hot Pepper Tomatillo Garlic Sauce Secrets
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
- Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5-8 minutes. Remove from heat and let sit (still covered) 5 minutes.
- Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
- Do Ahead
- Salsa can be made 3 days ahead. Cover and chill.
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From laylita.com
4.8/5 (148)Category Salsa, SauceCuisine Ecuadorian, Latin, South AmericanTotal Time 10 mins
- If using fresh tree tomatoes peel them, boil them for about 5 minutes to make it easier to peel them.
- If using frozen tree tomatoes, defrost them over night in the fridge, then cut them in half and scoop out all the insides.
- Blend the tree tomatoes with the hot peppers (seeded and deveined if you want it very mild, you can always save a few seeds and add them in if it’s too mild).
- Transfer the blended mix of tree tomatoes and hot peppers to a small sauce pan, add the water (you can add more if you want a more liquid sauce) and cook on medium heat for about 5-8 minutes. You can also omit the cooking part, the sauce will be fresher, but will need to be consumed faster.
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