• Ingredients: 38
  • Serves: 1
  • Prep: 10 min
  • Bake: 10 min

Ecuadoran chile sauce with fresh tamarillo or small red tomato, fresh red serrano or other small red chile, coarsely chopped, including seeds if desired, large scallion , coarsely chopped, water, olive oil, chopped fresh cilantro, fresh lime juice, or to taste, salt, or to taste. To make this ecuadoran chile sauce for 1 persons you will need 10 min for preaparation and 10 min for baking.

Ingredients

  • 1 fresh tamarillo or small red tomato
  • 1 fresh red serrano or other small red chile, coarsely chopped, including seeds if desired
  • 1 large scallion , coarsely chopped
  • 1 tbsp. water
  • 1 tsp. olive oil
  • 1 tsp. chopped fresh cilantro
  • 1/4 tsp. fresh lime juice, or to taste
  • 1/4 tsp. salt, or to taste

For stock

For soft manioc polenta

  • 1 cup toasted manioc flour
  • 1/4 tsp. salt
  • 1/4 cup finely chopped fresh cilantro
  • 2 tbsps. finely chopped fresh flat-leaf parsley

For couscous

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

  1. Step 1 Halve tamarillo lengthwise, then scoop seeds and flesh into a blender with a spoon, discarding shell; or coarsely chop tomato and transfer to blender.

Nutrition information

Calories 16 Carbohydrates 1 g (0%)
Fat 1 g (2%) Protein 0 g (1%)
Saturated Fat 0 g (1%) Sodium 148 mg (6%)
Polyunsaturated Fat 0 g Fiber 0 g (2%)
Monounsaturated Fat 1 g Cholesterol 0