WHB - Aji de Tomate de Arbol

An egg shaped fruit has haunted me for many years. I have seen it on many occasions but have never been brave enough to buy it. It resides in the shelves with other fruits, but it has the word tomato in its name. The confusion that a tomato fruit caused me was enough to cause doubt in the initial purchase.

I know, I know you are all going to tell me that really, technically, a tomato is a fruit. But really & truly do you think of it like that? No, not really. You and I both think of those red, juicy tomatoes as vegetables with go great in salad, wonderful in salsa and make a mean pizza sauce. But as a fruit?
The tree tomato or tomate de arbol is grown on a small tree or a shrub in clusters. Although the tomate de arbol is native to the Andes region, Wikipedia reports that it is also cultivated in New Zealand, the US, Portugal and Indonesia along with other South American countries. In places like Colombia and Ecuador, the tree tomato is used medicinally. The fruit or leaves are warmed and applied topically especially for tonsil inflammation. For the flu, it is recommended to eat the fresh fruit and otherwise fast. The fruit is also said to have a high ascorbic acid content.

The other day a big hunk o’ pork caught my eye and I followed it’s trail to Laylita’s Recipes. I felt like I was sneaking in the back door of an old friend. She speaks of plantains, empanadas, yucca, tamales, seco – all things which have become near and dear to my heart. She is Ecuadorian but now living in the pacific northwest.

One post in particular struck me since it used the tomate de arbol, or tree tomato, as a base for an aji (ah-HEE), a chili sauce. Since I was headed out the very next day to restock my fruits and veggies before the long holiday, I decided to buy those confused tomato fruits in order to prepare her Ecuadorian Tree Tomato Aji Sauce.

This packs a punch of heat but is balanced with just the right amount of sweet from the tomatoes. I was eating spoonfuls of it. I have eaten it with soup, with stew and oh, how I would love to pour it over a hunk of cream cheese. Or pork. Or pork with cream cheese. Wait, that might be kind of gross all mixed together!

Anyways, if you have access to tomate de arbol, tree tomato, or tamarillo, nothing should stop you from making and tasting this delicious sauce!

Aji de Tomate de Arbol / Tree Tomato Hot Sauce
Adapted from Laylita’s Recipes
Makes about 2 cups

10 tree tomatoes, fresh or frozen
3 aji limo or other hot red chilies, seeded & deveined
1/4 cup of chopped red onion
2 tablespoons of finely chopped red onion
2 tablespoons of finely chopped cilantro
3 tablespoons of lime juice
1/2 cup of water
1 teaspoon of salt

1. Place tree tomatoes in a small pot with water and bring them to a boil. Boil for about 5 minutes to make them easier to peel. Drain and cool slightly before peeling.

2. Blend the peeled tree tomatoes, the hot peppers and the 1/4 cup of onion along with a bit of the water if necessary.

3. Pour the tomato mixture into a small sauce pan and add the rest of the water and cook over medium heat for about 5-8 minutes. Add the rest of the onion, lime juice, cilantro and salt. Serve at room temperature or cold.

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Aji de Tomate de Arbol is being served up for Weekend Herb Blogging. WHB was created by Kalyn of Kalyn's Kitchen and this week hosted by Katie from Thyme for Cooking. Check out the round-up!!