Ají Amarillo Sauce Recipes

AJí AMARILLO SAUCE RECIPE

Steps:

• In a small pot, add 3 cups of water, 1 teaspoon of salt and when it starts to boil, add the eggs and cook them for 10 minutes. Drain the hot water, and let them stand. When they are cold, remove the eggshell.
• For this step, you must wear gloves and mask because the ají amarillo is very spicy and tend to be irritating. First, cut the stem of the ají amarillo, discard them and then cut the ají amarillo in a transversal way. Remove the seeds with the help of a teaspoon, never with your fingers. Discard the seeds.
• Put the ají amarillo in water for a few minutes to lose excess spicy gas. Then, in a small pan, add the oil, garlic, ají amarillo and the whole bay leaf, stir them for a few minutes. When they are golden, remove them from the heat, and let them stand. Remove the bay leaf.
• In the blender, add roasted ají amarillo, eggs, mustard, vinegar, and milk cream. Blend a few minutes until you get a homogeneous mixture. Add salt and pepper to taste, beat a few more seconds.
• This sauce can be used as a dip or as a side dish of meats. Store the sauce in a clean, dry glass container inside the refrigerator.

SPICY AND VERSATILE AJI AMARILLO SAUCE

Steps:

• Gather the ingredients.
• Add the chopped onions, mayonnaise, sour cream, queso fresco, aji amarillo paste or sautéed pepper, ketchup, and lime juice into a food processor or blender.
• Process until the mixture is smooth and creamy.
• Season the sauce with salt and pepper to taste and chill until ready to serve.

AJI AAMARILLO CHILE PEPPER SAUCE ( VEGAN )

Steps:

• Coarsely chop the white parts of the green onions.
• Add the chopped onions with all the rest of the ingredients (except the salt and pepper) to the bowl of a food processor or blender.
• Process until mixture is smooth and creamy.
• Season sauce with salt and pepper to taste, and chill until ready to serve.
• *Note: This sauce seems to taste even better after 24 hours in the refrigerator. Store in the refrigerator for up to one week.