Even though Ecuadorian gastronomy is not famous for its ajíes (Chile pepper condiments) it should be. Manabita gastronomy has been recognized nationally and internationally as heritage and creativity; something that cannot be absent in it is the ají condiment to go with meals. The present study reviews recipes for Manabita ají published online and in print and studies its ingredients and procedures. 18 recipes were studied from the web, academic literature, and recipe books. The most frequent ingredients are Chili pepper and red onion (100%), salt (94%), carrot (89%), and cilantro, vinegar, and oil (83%). Banan vinegar is preferred. Business and media chefs’ recipes introduce non-traditional ingredients, apparently without reason. There is no standard recipe or authoritative web presence for this condiment.