Criolla Sauce

Preparation info
  • Makes

    ¾ cup

    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This jolt of spice comes from Ecuador; but if it is on hand, it can liven up any number of dishes.


  • 4 medium jalapeño peppers, seeded, deveined, and cut into ¼-inch (.5-cm) dice
  • 1 teaspoon kosher salt
  • 5


In a blender or food processor, purée the jalapeños with 2 tablespoons water. Pour the mixture into a small bowl, making sure to scrape out all of the purée with a spatula. Stir in the remaining ingredients.

This will keep tightly covered in the refrigerator for 2 weeks.