Published on November 11th, 2017
7Easy “Ají de Tomate de Arbol” (Tree Tomato Salsa)
Nope, they’re NOT your ordinary tomatoes
…that instead grow on trees.
A.k.a. “tamarillos”, these succulent fruits can be found piled high at every mercado and outdoor market in Ecuador. They’re often squeezed into a sweet juice drink, but most especially, you’re sure to find them blended into a ubiquitous salsa – served in a small bowl on every “almuerzo” table in Cuenca.
Indeed, I’ve lived here nearly four years now and I’ve surely had my fair share of $2.50 almuerzo lunches doused with tasty tamarillo ají. Yet… why have I not before considered making a batch of this yummy sauce in my own little Casa Dyannita “cocina”?
Turns out it’s uber easy, and oh so fresh and tasty!
“Tomate de Arbol” Salsa
AuthorDyanneCategoryEcuador, Travel EatsTotal Time20 minsThe easiest-peasiest-yummiest salsa on the Planet!
Note: you can change the “Servings” above, as well as handily check-off each ingredient below as you gather/use it:
Ready? Set – GO! Click the timer to start: 20 Minutes
Pierce the skin of each tamarillo with a sharp knife and immerse them in boiling water for about 5 minutes to make them easier to peel.
After the brief boil, I found them super easy to peel – much like a banana. I only occasionally needed a sharp knife to scrape a bit of pulp from the peels.
Finely chop the hot peppers, removing membranes and seeds (reserve a few seeds to later add a bit more “heat” to the ají if desired).
Place the chopped peppers and the peeled tree tomatoes in a blender or food processor; blend until smooth.
Transfer the mixture to a small sauce pan, adding water to desired consistency (I prefer it a bit thinner than pudding). Cook over medium heat for about 5 minutes.
Remove from heat and add the lemon juice, along with the chopped onion and cilantro. Season with salt and ground black pepper to taste.
Serve at room temperature as a condiment for spicing up tacos, arepas, rice, refried beans, scrambled eggs – younameit!
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Ingredients
Directions
Pierce the skin of each tamarillo with a sharp knife and immerse them in boiling water for about 5 minutes to make them easier to peel.
After the brief boil, I found them super easy to peel – much like a banana. I only occasionally needed a sharp knife to scrape a bit of pulp from the peels.
Finely chop the hot peppers, removing membranes and seeds (reserve a few seeds to later add a bit more “heat” to the ají if desired).
Place the chopped peppers and the peeled tree tomatoes in a blender or food processor; blend until smooth.
Transfer the mixture to a small sauce pan, adding water to desired consistency (I prefer it a bit thinner than pudding). Cook over medium heat for about 5 minutes.
Remove from heat and add the lemon juice, along with the chopped onion and cilantro. Season with salt and ground black pepper to taste.
Serve at room temperature as a condiment for spicing up tacos, arepas, rice, refried beans, scrambled eggs – younameit!
Notes
About the Author
Dyanne Off-the-beaten-path travel is my passion,and I’ve always lived life “like-a-kid-in-a-candy-store” – eager to sample as many flavors as I can. Indeed, my life motto has long been: This ain’t a dress rehearsal, folks!
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Off-the-beaten-path travel is my passion, and I’ve always lived life “like a kid in a candy store” – eager to sample as many flavors as I can. Indeed, my life motto has long been:
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