Criollo chili pepper, the backbone of the best Ecuadorian hot sauces
Did you know that the Criollo pepper is the most used pepper in Ecuadorian cooking? From the Andes to the Pacific coast – all habitants love this hot pepper. The name comes from the old Spanish word for mixed, and this pepper is just that: never completely red, never completely green; hot, but not too much. It comes as no surprise that the chili is also a key ingredient for any tasty hot sauce!
Medium-hot and versatile
The Criollo pepper is long, thin-fleshed, and extremely popular. In fact, Ecuadorians just call it ají – which is Spanish for chili pepper. It is one of South America’s staple chilis, like Ají Amarillo (also known as Escabeche). The amount of heat you get is medium: it won't blow your head off, but it doesn’t shy away from giving you a little kick!
Whilst the Criollo pepper is one of the lesser-known types of hot pepper worldwide, it is wonderfully versatile. It forms the backbone of Ecuadorian cuisine and even shines in other Latin American countries. Many ají (hot) sauces in Ecuador contain the Criollo pepper as a base. These sauces combine the chili with fruits, nuts, or even seeds. The sauce mixes increase the fragrance of the Criollo, letting each unique recipe take advantage of the pepper’s versatility.
Regional tastes
In Ecuador, one of UCHU’s home countries, hot sauces are specific to a certain region. What ingredients you find in the sauce will tell you what part of the country you are in and what you are about to eat.
If a medley of chopped onion, coriander, pepper, and carrot hits your table, you will probably find yourself on Ecuador's coastline. Traditional coastal sauces are almost chimichurri-style: a chopped sauce with a base of vinegar or lemon. This also makes it bright and acidic, whilst still providing a nice little punch. Some coastal dishes have rich sauces, and this ají sauce cuts through and lets you enjoy every bite.
Even higher up in the mountains, pumpkin seeds are ground with Criollo pepper to form a paste for Ají de zambo. This sauce is wonderfully nutty, with strong, bright flavors coming from coriander and chili pepper. The combination of ingredients makes the Ají de zambo particularly rich in taste. Throw some of this sauce on some Mote Sucio, and you're in for a truly flavourful experience.
If someone offers you a Tamarillo sauce, you are about to enjoy a very mild and fruity sauce. This type of sauce is seen a lot in the Highlands and goes wonderfully with Humitas or Tamales. One thing always stays the same! The hot pepper base, our good ol´ Criollo. Ecuadorians basically eat hot sauce with everything, even for breakfast. Check out this recipe for a home-made Tamarillo sauce and try it out! It’s delicious and not that difficult to make.
Do you want to get your hands on some of this amazingly fragrant chili? UCHU Spice carries Criollo in all presentations: whole brined, whole dried, flakes, powder, fermented mash, and acidified mash. Contact us, we gladly help you out!