Ecuadoran Chile Sauce

Name: Ecuadoran Chile Sauce
Cook time: 10 min
Total time: 10 min
Yield: Makes about 1/2 cup
Ingredients: 1 fresh tamarillo or small red tomato; 1 fresh red serrano or other small (1- to 2-inch) red chile, coarsely chopped, including seeds if desired; 1 large scallion (white and pale green parts only), coarsely chopped; 1 tablespoon water; 1 teaspoon olive oil; 1 teaspoon chopped fresh cilantro; 1/4 teaspoon fresh lime juice, or to taste; 1/4 teaspoon salt, or to taste

By Anastacia Salcedo

January 17, 2007

Ají ecuatorianoají ecuatoriano

Served on the table as an accompaniment to soups, this fresh sauce gets its tart, vibrant flavor from the tamarillo (tree tomato), native to South America. A small red tomato can be substituted.

Cooks' notes:

•Tamarillos are available at specialty produce markets.
•Sauce keeps, covered and chilled, 1 day.

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