Spicy And Versatile Aji Amarillo Sauce Food
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 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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