Aji de Tomate de Árbol – Traditional Ecuadorian Tree Tomato Sauce

Introduction

Aji de Tomate de Árbol is a vibrant Ecuadorian condiment known for its tangy, spicy, and slightly sweet profile. Made primarily with tree tomatoes (also called tamarillo), this traditional sauce beautifully complements grilled meats, empanadas, seafood, and even simple snacks like plantain chips. Its unique combination of chili peppers, garlic, onion, and lime juice delivers a burst of flavor that adds zest to any dish.

Originating from indigenous Andean communities, Aji de Tomate de Árbol reflects the rich culinary heritage of Ecuador. It stands as a staple on Ecuadorian tables and in local restaurants, celebrated for its simplicity, versatility, and nutritional benefits. Whether you’re exploring South American flavors for the first time or seeking a new spicy dip, this sauce is a must-try.

Time

Needed Equipment

• Medium saucepan
• Knife and cutting board
• Blender or food processor
• Stirring spoon
• Fine mesh strainer (optional)
• Glass jar or airtight container

Tags

Tree Tomato, Ecuadorian, Spicy Sauce, Traditional, Aji, Tamarillo, Vegan, Gluten-Free

Serving Size

Serves approximately: 8
Serving size: 2 tablespoons

Difficulty Level

Easy

Allergen Information

• Gluten-Free
• Dairy-Free
• Nut-Free

Contains: None of the top 8 allergens

Dietary Preference

• Vegan
• Vegetarian
• Paleo-friendly
• Low-fat

Course

Condiment / Sauce

Cuisine

Ecuadorian / South American

Ingredients

Instructions

1. Peel and Prep Tree Tomatoes
   Blanch tree tomatoes in boiling water for 1 minute. Remove and peel the skins. Chop the flesh roughly.
2. Sauté Aromatics
   In a medium saucepan over medium heat, warm the oil. Add chopped onion and garlic. Sauté until translucent and fragrant (about 4–5 minutes).
3. Add Chili Peppers
   Stir in the chopped chili peppers. Cook for another 2–3 minutes until slightly softened.
4. Cook Tree Tomatoes
   Add the peeled and chopped tree tomatoes to the pan. Cook for 7–8 minutes, stirring occasionally, until the tomatoes break down and release their juices.
5. Blend the Mixture
   Transfer the cooked mixture to a blender or food processor. Add lime juice and salt. Blend until smooth.
6. Adjust Consistency
   If needed, add a tablespoon or two of water to adjust the consistency. For a silky texture, strain the sauce through a fine mesh strainer.
7. Cool and Store
   Let the sauce cool. Transfer to a clean glass jar and refrigerate for at least 1 hour to allow flavors to meld.

Preparation Tips

• Blanching Tip: A quick blanch in boiling water makes peeling tree tomatoes much easier.
• Heat Control: Use mild chili for a less spicy version, or remove chili seeds to reduce heat.
• Strain for Smoothness: Straining is optional but recommended for a velvety finish.
• Flavor Maturation: Allow the sauce to sit in the refrigerator overnight for a deeper flavor profile.

Nutritional Information (Per 2 tbsp)

Tips and Tricks

• Make it Roasted: For smoky depth, roast the tree tomatoes and chili peppers before blending.
• Freeze Portions: Freeze small portions in an ice cube tray for future use.
• Add Herbs: Fresh cilantro or parsley can be blended in for a fresh twist.
• Acidity Control: Swap lime juice with lemon juice or a splash of vinegar for different acidic notes.

Add-ons

• Fresh Herbs: Cilantro, parsley, or basil
• Spices: Cumin, paprika, or ground coriander
• Fruit Twist: Add a bit of passionfruit or mango for a tropical variation

Side Dishes

• Empanadas
• Grilled meats (chicken, beef, fish)
• Tostones (fried plantains)
• Corn on the cob
• Rice and beans

Improvements

• Use roasted garlic instead of raw for a mellow flavor
• Add avocado for a creamy version
• Combine with mayonnaise for a spicy aioli

Save and Store

• Refrigeration: Store in an airtight glass container for up to 5 days.
• Freezing: Can be frozen for up to 2 months. Thaw in the fridge before use.
• Avoid Metal Containers: Use glass to preserve flavor and acidity.

FAQ

Q1: Can I make Aji de Tomate de Árbol less spicy?
Yes! Use fewer chili peppers or opt for milder varieties. Removing the seeds also reduces heat.

Q2: Where can I find tree tomatoes?
They are available in Latin American grocery stores or farmers markets. If unavailable, substitute with a mix of plum tomatoes and a dash of passionfruit juice.

Q3: Is this sauce keto-friendly?
It is moderately keto-friendly due to the natural sugars in tamarillo. For strict keto, reduce the quantity used.

Q4: Can I serve it warm?
Traditionally served cold or at room temperature, but it can be lightly warmed to serve with hot dishes.

Q5: Is it suitable for children?
Yes, if made with mild chili or no chili at all.

Conclusion

Aji de Tomate de Árbol stands as a flavorful icon of Ecuadorian cuisine—versatile, vibrant, and packed with nutrition. Its spicy-sweet balance and rich tanginess make it a perfect condiment for any savory dish. Whether you’re entertaining guests or spicing up your weekday dinner, this traditional sauce brings authenticity and zest straight from the Andes to your table. Try it once, and you’ll find yourself making it again and again.

References

• Ministerio de Agricultura y Ganadería del Ecuador: www.agricultura.gob.ec
• National Research Council. Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation. Washington, DC: The National Academies Press, 1989.
• NutritionData – Tamarillo: nutritiondata.self.com