Title: Salsa de aji (hot salsa)
 Categories: Ecuador, Sauce/gravy, Upload
      Yield: 2 Cups
 
      2 lg Tomatoes; seeded, chop fine
      1 md Onion; chopped fine
      1 tb Clinatro; chopped
      4 lg Chiles, aji; seeds and stems
           -removed
    1/2 c  Water
           Salt; to taste

MMMMM--------------------HEAT SCALE - MEDIUM-------------------------
 
    Combine the tomatoes, onion and cilantro in a bowl. Place the
  chiles, water and 3 tablespoons of the tomato, onion, cilantro
  mixture in a blender or processor and puree until smooth. Add the
  chile puree to the remaining mixture and mix well. Salt to taste.
    Variations - Ecuadorians are very fond of adding beans to 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. Or, add 1 teaspoon peanut butter with the
  chiles in the blender and follow the above recipe.
    Substitute yellow wax hot chiles or jalapenos if the aji chiles are
  not available.