Recipes for traditional Ecuadorian sauces, including savory, spicy and sweet sauces:

Aji criollo: Aji criollo is an Ecuadorian hot sauce made with hot peppers, cilantro, garlic, onion and lime

Aji de tomate de árbol: Tree tomato or tamarillo aji is a very tasty hot sauce made from tree tomatoes or tamarillos, hot peppers, onion, cilantro and lime juice.

Cebollas encurtidas: Cebollas encurtidas are Ecuadorian lime pickled red onions

Mayonesa casera: Recipe for homemade mayonnaise made with egg, cumin, onion, salt, sunflower oil and lemon juice

Mayonesa de cilantro: Cilantro, lime and garlic aioli or mayonnaise sauce

Mermelada de piña: Homemade pineapple marmalade or jam infused with cinnamon, cloves, cardamom and lemon verbena.

Salsa de queso con cilantro: Queso fresco and cilantro sauce

Salsa de mani: Salsa de mani or warm peanut sauce made with peanut butter, milk, onion, cumin, achiote, cilantro and hard-boiled egg.

Salsa rosada: Salsa rosada, also known as salsa golf, is a mix of mayonnaise and ketchup. For a completely from scratch version try the salsa rosada that is served on my favorite salchipapas.

Miel de panela: Miel de panela or miel de caña is a sweet syrup made from panela or piloncillo. It is used as a sweetener for drinks and also in a variety of Latin American desserts.