This is a basic but classic Latin American salsa recipe collected in
Ecuador. Although this recipe calls for the use of an electric blender,
one can follow the traditional method of using a mortar and pestle.
Ecuadorians are very fond of putting beans in their salsa. The most
popular beans are the lupini, which are large white beans about the size
of lima beans. Just add the cooked beans directly to the salsa. Use this
salsa as a dip for chips or as a topping for grilled meats.
2 large tomatoes, seeds removed, finely chopped
1 medium onion, finely chopped
1 tablespoon chopped fresh cilantro
4 large, fresh ají chiles, seeds and stems removed, chopped or
substitute yellow wax hot or jalapeño
1/2 cup water
Salt to taste
Combine the tomatoes, onion, and cilantro in a bowl.
Place the chiles, water, and 3 tablespoons of the tomato and onion
mixture in a blender or processor and puree until smooth.
Add the chile puree to the remaining tomato mixture and mix well. Salt