Salsa de ají amarillo (yellow chili/pepper sauce)
Just like the parsley sauce, the yellow chili/pepper is a very used seasoning in Peru – we can say it’s almost indispensable. It gives color and taste to our food. And you can make a sauce with it; it’s a delicious and spicy flavoring with meats (you’ll love the anticuchos with this sauce, for example). Follow the recipe.
Ingredients:
- 1/2 kg (1 lb 2 oz) of yellow chili/pepper
- 2-3 tablespoons of vegetable oil
- 1/4 cup of sugar
- Salt
- Pepper
Preparation:
Clean the peppers and take out the seeds; cut in pieces. Put in boiling water for 5 minutes. Strain.
Fry the pieces in a frying pan for 5 minutes. Season.
Put the pepper and oil in a blender. You must get a soft puree. Strain if it’s necessary.
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Technorati tags: Recipes, Peru, Peruvian Recipes, Yellow Chili Pepper, Sauce, Yellow Chili Pepper Sauce.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Yellow Chili Pepper, Sauce, Yellow Chili Pepper Sauce.
Can this paste/sauce be frozen? I am growing aji amarillos this year, and will dry some, but would also like to be able to preserve some of their fresh flavor for later in the year. Thoughts? Thanks!
Judy,
Yes, there’s no problem. But don’t mix it with another things or sauces.
Good luck!
Judy, where do you get the seeds to grow Aji amarillos. I would like to grow some. thanks
If using frozen or canned Aji amarillos is it still necessary to boil and fry the aji’s prior to making the sauce. I have frozen Aji amarillos that I would use. Thanks
Erin,
Yes, you still have to boil and fry them.
Good luck!