Ecuadorian aji (aji criollo) is traditionally a mild sauce containing tomatoes, cilantro, hot peppers (aji), onions and water. Recipes for aji vary dramatically depending on the cook, with most insisting that their version is superior. Other similarly non-spicy versions can be found in Colombia and Chile, although in Chile it is common to add lemon juice. In Peru, aji is traditionally more spicy and has been used since the time of the Quechua (Incas) who called in uchu. A batch of aji stored in a glass jar can last up to a month. The following is a spicier version, which can be made milder by decreasing the amount of chillies)
4 ajies, or Thai chillies
1 jalapeño, seeded
1/2 cup (120mL) of water
2 scallions, chopped - white and green parts
1/2 bunch of cilantro, chopped
1 tbsp olive or vegetable oil
In a blender or food processor, combine the peppers and the water. Transfer the mixture to a glass container.
Add the chopped scallions, cilantro and oil. Stir mixture with a spoon.
Use as a spicy condiment for any meal. Store in a tight-lid glass jar for up to a month in the fridge.