Peruvian Yellow Pepper Sauce Recipes

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AJí AMARILLO SAUCE RECIPE



Ají Amarillo Sauce Recipe image

This unique pepper with a spicy but fruity flavour, is the most popular pepper in Peru, and used in popular recipes. Learn how to make Aji Amarillo Sauce.

Provided by Eat Peru

Categories     Side Dish

Number Of Ingredients 11

½ cup ají amarillo ((50 g))
2 tbsp oil
2 eggs
3 cups water
1 tsp salt
1 tsp mustard
¼ cup white vinegar
¼ cup sour cream
1 bay leaf
1 clove garlic
Salt and pepper to taste

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.

PERUVIAN YELLOW PEPPER SAUCE



Peruvian Yellow Pepper Sauce image

Adapted from the Barbecue Bible Sauces Rubs and Marinades. This is an adaptation of Aji Amarillo Sauce with ingredients that may be a little easier to find. This is a good sauce to serve with grilled meat, poultry or seafood, or in recipes that call for Aji Amarillo Sauce. You can substitute additional vinegar for the lime juice.

Provided by Chocolatl

Categories     Sauces

Time 35m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 11

1 large yellow bell pepper
2 scallions, trimmed and finely chopped (white and green part)
2 garlic cloves, minced
1 jalapeno, seeded and minced
3 tablespoons olive oil
2 tablespoons distilled white vinegar (or more to taste)
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne pepper (or to taste)
salt and pepper

Steps:

  • Preheat grill to high.
  • Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
  • Transfer to a plate and let cool.
  • Scrape off the burnt skin. It's okay if you don't get all of it.
  • Stem and seed the pepper, and cut into 1" pieces.
  • Place pieces in a food processor or blender.
  • Add all remaining ingredients.
  • Puree to a smooth paste.
  • You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
  • Serve at room temperature.
  • Can be stored, covered and refrigerated, for up to 1 week.

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