This hangs on the wall in the kitchen the farm.
Ecuadorian Salsa. Makes my mouth water. You must try it.
This will be a staple in our home from now on. It is easier than Pico di gallo our "old" favorite salsa. Unlike pico- you can put this salsa picante in everything to add heat. Here the Ecuadorians use it as a condiment and it is on every table in a restaurant. There are many different recipies and they differ based on the region you are in. Here in the Andes, they serve the Aji over ChoCho beans (lumipi) and with purple onions on top.
Esta Muy Rico.
Enjoy!
This is the finished bowl of Aji.
Boil and peel 3 Tomate de Arbols
Add 1/2 Aji pepper without the seeds.
Add 1/2 Onion
1 clove of garlic
Tbs of sugar (they only use brown here)
1/3 cup of Oil Oil
and a little water
Blend Well
Serve over ChoCho beans
Top with purple onions
only one comment...it's not brown sugar (brown sugar has molasses), it's an unrefined sugar.
ReplyDeleteAt least I think that's right!
You are making my mouth water!!!
That makes sense now! The sugar is brown, but it isn't sticky like our brown sugar.
DeleteI bet you have a good Aji recipe too.
yum! can't wait for your party you throw with equadorian food when you get home :)
ReplyDeleteAm living vicariously through you. . .what an amazing adventure.
ReplyDeleteI sent this to your regular e-mail account, but not sure you're checking that so posting it here.
I know that learning to tell Bible stories is something you've been working on. This little girl has NAILED it! Enjoy.
http://vimeo.com/16404771