Aji Amarillo Sauce Food
AJí AMARILLO SAUCE RECIPE
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
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
This creamy sauce with a spicy kick is made from aji amarillo chile peppers and queso fresco-it is a Peruvian staple.
Provided by Marian Blazes
Categories Sauces
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 101 kcal, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 220 mg, Sugar 1 g, Fat 10 g, ServingSize 3/4 cup (serves 8 to 10), UnsaturatedFat 0 g
AJI AMARILLO PASTE
This is a condiment common in Peruvian cuisine. It is made from aji amarillo chilies which are quite hot. They are equivalent to the cayenne pepper, tabasco pepper, and the cumari (or Chinese) pepper. So they are hotter than a Serrano, but not as hot as Thai or Indian peppers or a Scotch Bonnet or Habanero.
Provided by threeovens
Categories Low Protein
Time 25m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Boil chilis in a saucepan with water for about 5 minutes; drain and repeat 3 times.
- Cut seed and devein chilies; you can also peel some to reduce the heat, if desired.
- Blend with oil until you get a creamy paste.
- NOTE: If using the dried mirasol chile, you will probably need to add water to achieve a creamy paste.
Nutrition Facts : Calories 35.2, Fat 2.3, SaturatedFat 0.3, Sodium 2.6, Carbohydrate 3.6, Fiber 0.6, Sugar 1.9, Protein 0.8
AJI AAMARILLO CHILE PEPPER SAUCE ( VEGAN )
This versatile, spicy yellow sauce is the perfect accompaniment to roasted tofu, seitan, vegetables, french fries, and fried yuca. * The star ingredient is the aji amarillo chile pepper, a staple in Peruvian cooking. Look for jarred aji amarillo (yellow) paste in a Latin food market. If you can't find the paste, you can use frozen aji amarillo peppers. Thaw and dice one pepper, and saute it in olive oil until it's soft. Add the cooked pepper to the rest of the sauce ingredients and process. Recipe from Vegan International.
Provided by Mindelicious
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 20, Fat 1.2, SaturatedFat 0.2, Cholesterol 1.5, Sodium 52.7, Carbohydrate 2.6, Fiber 0.3, Sugar 1, Protein 0.2
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- For the paste, add all of the ingredients to a food processor and process until nice a thick paste forms.
- For the sauce, mix in the remaining ingredients. You can either mix by hand or use the processor for a thinner consistency.
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"Aji Amarillo" (Ah-hee Ah-mah-rdee-oh) pepper sauce is used all over Peru to flavor almost every dish, everyday and gourmet foods, alike. It is believed to have originated in the Peruvian Andes, where for thousands of years, Incan natives will say "Aji is life.” The star ingredient is its namesake, the Aji Amarillo chili pepper, THE most important ingredient in Peruvian cooking.
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