Ecuadorian Hot Salsa

Ecuadorian Hot Salsa Recipe: Authentic & Flavorful

Region / culture: Ecuador | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Ecuadorian Hot Salsa is a spicy and flavorful condiment that is commonly served with various dishes in Ecuador. This salsa adds a kick of heat and a burst of flavor to any meal.

History

This traditional Ecuadorian salsa has been a staple in Ecuadorian cuisine for generations. It is believed to have originated in the coastal regions of Ecuador, where chiles and tomatoes are abundant. The combination of fresh ingredients and bold flavors make this salsa a favorite among locals and visitors alike.

Ingredients

2 large tomatoes, seeds removed and finely chopped
1 medium onion, finely chopped
1 tbsp fresh cilantro, finely chopped
4 large aji chiles, seeds and stems removed
1 or 4 large yellow wax hot chiles
1 or 4 jalapeños
0.5 cup water
1 tsp salt, or to taste

How to prepare

Combine the tomatoes, onion, and cilantro in a bowl.
Place the chiles, water, and 3 tbsp of the tomato, onion, cilantro mixture in a blender or food processor and puree until smooth.
Add the chile puree to the remaining tomato mixture and mix well.
Season with salt to taste.
Variations: Ecuadorians often add beans to their salsa.
The most popular beans to use are lupini beans, which are large white beans similar in size to Lima beans.
To incorporate beans, simply add cooked beans directly to the salsa.
Alternatively, you can add 1 tsp of peanut butter to the blender along with the chiles and follow the above recipe.

Variations

For a twist on this traditional recipe, try adding roasted red peppers or mango for a sweet and spicy salsa. You can also experiment with different types of chiles for varying levels of heat.

Cooking Tips & Tricks

When preparing this salsa, be sure to remove the seeds from the tomatoes to avoid excess moisture. Additionally, adjust the amount of chiles used based on your desired level of spiciness. For a milder salsa, remove the seeds from the chiles before blending.

Serving Suggestions

Serve this salsa alongside grilled meats, seafood, or as a topping for tacos and burritos. It also pairs well with rice and beans dishes.

Cooking Techniques

To achieve the perfect texture for this salsa, be sure to blend the chiles and water until smooth before mixing with the remaining ingredients. This will ensure a consistent and flavorful salsa.

Ingredient Substitutions

If you can't find aji chiles or yellow wax hot chiles, you can substitute with serrano or habanero chiles for a similar level of heat. You can also use canned diced tomatoes in place of fresh tomatoes if needed.

Make Ahead Tips

This salsa can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve this salsa in a colorful bowl alongside a variety of tortilla chips for a festive and flavorful appetizer. Garnish with additional cilantro for a fresh touch.

Pairing Recommendations

This salsa pairs well with a variety of dishes, including grilled chicken, fish tacos, or black bean soup. It also complements dishes with bold flavors like mole or adobo.

Storage and Reheating Instructions

Store any leftover salsa in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds or serve at room temperature.

Nutrition Information

Calories per serving

Each serving of Ecuadorian Hot Salsa contains approximately 20 calories.

Carbohydrates

Each serving of Ecuadorian Hot Salsa contains approximately 5 grams of carbohydrates.

Fats

This salsa is low in fat, with less than 1 gram of fat per serving.

Proteins

Ecuadorian Hot Salsa contains minimal protein, with less than 1 gram per serving.

Vitamins and minerals

This salsa is rich in vitamin C, thanks to the tomatoes and chiles. It also contains small amounts of vitamin A and potassium.

Alergens

This salsa is gluten-free and dairy-free. However, it does contain peanuts, so be cautious if you have a nut allergy.

Summary

Overall, Ecuadorian Hot Salsa is a low-calorie condiment that adds flavor and spice to your meals without adding excess fat or calories.

Summary

Ecuadorian Hot Salsa is a spicy and flavorful condiment that adds a kick of heat to any dish. With fresh ingredients and bold flavors, this salsa is a must-try for anyone looking to spice up their meals.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, the kind where the air is thick with the scent of ripe tomatoes and spicy peppers. I was visiting a small village in Ecuador, nestled in the Andes mountains, and had stumbled upon a bustling market full of colorful fruits and vegetables.

As I wandered through the market, taking in the sights and sounds of the vibrant place, I came across a stall run by an elderly woman with a twinkle in her eye and a mischievous smile. She was selling jars of homemade salsa, each one more fiery and delicious than the last. I couldn't resist buying a jar to take back home with me.

When I returned to my own kitchen, I knew I had to recreate that amazing salsa. I reached out to the woman I had bought it from, hoping she would be willing to share her recipe with me. To my delight, she invited me to her home the following day to watch her make the salsa from scratch.

I arrived at her humble abode early in the morning, greeted by the smell of roasting peppers and simmering tomatoes. The woman, whose name was Maria, welcomed me with open arms and began to show me the intricacies of making her famous Ecuadorian Hot Salsa.

First, she instructed me to roast the peppers over an open flame until they were charred and blistered. Then, she showed me how to peel off the skin and remove the seeds, leaving behind the smoky flavor that would infuse the salsa with depth and heat.

Next, we chopped up ripe tomatoes, onions, and cilantro, adding them to a pot along with the roasted peppers. Maria then added a splash of vinegar, a sprinkle of salt, and a pinch of sugar to balance out the flavors.

As the salsa simmered on the stove, filling the kitchen with its spicy aroma, Maria shared stories of her life in the mountains and the traditions of her ancestors. She spoke of how the salsa was a staple in Ecuadorian cuisine, served with everything from grilled meats to fresh tortilla chips.

After a few hours of cooking and stirring, the salsa was finally ready. Maria poured it into jars, sealing them tightly before handing one to me with a smile. "Now you can make this salsa for your family and friends," she said, her eyes twinkling with pride.

I thanked Maria profusely for her generosity and wisdom, promising to cherish the recipe and pass it down through the generations. As I left her home that day, I knew that I had not only learned how to make a delicious salsa but had also gained a deeper appreciation for the culture and traditions of Ecuador.

Since that fateful day, I have made Maria's Ecuadorian Hot Salsa countless times, each batch reminding me of the warm summer day when I first discovered the recipe. It has become a beloved staple in my own kitchen, bringing a taste of the Andes mountains to my family and friends with every fiery bite. And as I spoon the salsa onto a tortilla chip or drizzle it over a plate of carne asada, I can't help but smile, grateful for the serendipitous moment that brought me to Maria's doorstep and introduced me to this culinary treasure.