Here at Real Food Traveler, we love it when we can share a recipe for something that was experienced on our travels. After all, that’s what we’re all about – experiencing the authentic, local cuisine wherever we travel. Here is a recipe for what’s somewhere between a condiment and sauce, courtesy of Kontiki Expeditions, a luxury yacht company that specializes in adventure travel. Our Eco-Friendly Food, Travel and Adventure Editor, Jimmy McDonough, enjoyed it often on his trip.

Save this recipe for Ecuadorian Aji Criollo to Pinterest so you can make it any time. Photo by Jimmy McDonough. Graphic by RealFoodTraveler.com.

Hungry for more? Read Jimmy’s article about the Kontiki Expeditions Yacht Cruise Experience.

Ecuadorian Aji Criollo with Grated Carrot 

Recipe courtesy of Kontiki Expeditions

This recipe was on the table at many of the meals I had aboard Kontiki Wayra, the luxury expedition yacht I sailed on in Costa Rica. Bright and flavorful, it enhanced whatever I added it to.

According to our guide, Steve Valencia, with Kontiki, who provided me with this recipe to share with Real Food Travelers, “this is the coastal version – it’s spicy but the carrot adds a touch of sweetness to balance the heat. The sauce should look orangey from the carrot, not bright red. It’s perfect with encebollado, bolón or plantain chips. This aji makes even plain rice taste amazing.”

INGREDIENTS:

6 red criollo peppers (if you can’t find them, use Peruvian aji or red jalapeῆos)
1 medium carrot, finely grated
½ red onion, finely diced
2 garlic cloves, crushed
3 limes, juiced
4 TBS vegetable oil or sunflower oil
¼ cup boiled water, cooled
½ tsp salt
½ tsp ground cumin (this is the Ecuadorian touch)
About 3 TBS cilantro, finely chopped

DIRECTIONS:

1. Roast the peppers: Char them directly on the stove flame or in a dry pan until the skin blackens. This takes away the raw bite and adds smoky flavor. Put them in a bag and seal it for 5 minutes to steam, then the skin will peel easily.

2. Blend the base: In a blender, add the peeled peppers – remove the seeds if you want less heat – garlic, cumin, salt, lime juice and water. Blend until you get a smooth puree.

3. Mix the grated stuff: In a bowl, combine grated carrot, diced onion and cilantro. Pour the pepper puree on top.
4. Temper with oil: Heat the oil in a pan until it just starts to smoke, then pour it hot over the mixture. It will sizzle – that cooks the onion and takes the sharpness out.
5. Rest: Stir well and let it sit at least 30 minutes. It’s even better the next day because the carrot releases its sweetness.

Abuela’s Tips:
To store: Keep it in a glass jar in the fridge. It lasts 2 weeks. Always use a clean spoon to serve it.
Too spicy?: Grate in more carrot or add 1 tsp. sugar.
For thicker aji: Skip the water. For a runnier sauce, add more boiled water.
No blender?: Use a mortar and pestle. It comes out rustic and even tastier.

-By Jimmy McDonough, Real Food Traveler Eco-Friendly Food, Travel & Adventure Editor

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