AJÍ A LA IMELDA (ECUADORIAN
RELISH)
 
A delightful sauce, either hot or mild, to accompany a fine meal. Recipe is from a fisherman's wife (Imelda), who lives in Manta, Ecuador.

2 smallish onions, minced very fine
1 carrot, grated
1 large tomato, diced
6-9 key limes, juiced (9 if relish will accompany a fish meal)
ketchup
salt
vinegar
seeds from Tabasco peppers

Place minced onions in a bowl and cover with vinegar.

Add the lime juice, carrot, tomato, dash of salt, and some ketchup.

If you want the sauce hot, then add the Tabasco pepper seeds.

Let mixture sit in refrigerator.

Submitted by: Steve Badaracco

 

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