Ecuadorian cuisine is known for its love of ají (hot sauce), which adds a special flavor to many dishes. This recipe for spicy Ecuadorian peanut ají features red chili peppers as the star ingredient, combined with peanut paste for a unique flavor and texture. It's a classic recipe from Latin American cuisine that can be adjusted for spiciness to suit your taste. Perfect as a side to enhance your main dish!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cut the chili peppers in half and remove the seeds to reduce the intensity of the flavor. If you prefer a spicier ají, you can leave the seeds in.
Place the chopped chili peppers into a blender, along with the milk and peanut paste.
Blend everything well until it forms a smooth paste. Season with salt, blend for one more minute, and then remove from the blender.
Transfer the peanut ají paste to a bowl and add the finely chopped onion and cilantro. If needed, add a bit more milk to adjust the consistency.
For a milder ají, remove the seeds from the chili peppers. For a spicier version, leave them in.
If you don't have peanut paste, you can use whole peanuts and blend them with the other ingredients.
Adjust the consistency by adding more milk if the ají is too thick.
Can I use a different type of chili pepper?
Yes, you can substitute red chili peppers with another type of chili, but it may alter the flavor and spiciness of the ají.
What can I use instead of peanut paste?
If you don't have peanut paste, you can use whole peanuts and blend them with the other ingredients until smooth.
How long can I store the ají?
You can store the ají in an airtight container in the refrigerator for up to 3 days.
Can I make this recipe dairy-free?
Yes, you can substitute the milk with a plant-based alternative like almond milk or coconut milk.
What dishes pair well with Ecuadorian peanut ají?
This ají pairs well with grilled meats, rice dishes, empanadas, or as a dip for bread and vegetables.
