Peruvian Yellow Pepper Sauce (Aji Amarillo)

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"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 (but I wouldn't)."

Original recipe yields 4 servings


  • Serving Size: 1 (129 g)
  • Calories 208.1
  • Total Fat - 15.9 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 1 mg
  • Sodium - 130.3 mg
  • Total Carbohydrate - 16.5 g
  • Dietary Fiber - 2 g
  • Sugars - 2 g
  • Protein - 2 g
  • Calcium - 41 mg
  • Iron - 0.8 mg
  • Vitamin C - 46.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat grill to high.

Step 2

Place pepper on grate and grill until black on all sides, 4-6 minutes per side.

Step 3

Transfer to a plate and let cool.

Step 4

Scrape off the burnt skin. It's okay if you don't get all of it.

Step 5

Stem and seed the pepper, and cut into 1" pieces.

Step 6

Place pieces in a food processor or blender.

Step 7

Add all remaining ingredients.

Step 8

Puree to a smooth paste.

Step 9

You should be able to pour the sauce. If it is too thick to pour, mix in a little water.

Step 10

Serve at room temperature.

Step 11

Can be stored, covered and refrigerated, for up to 1 week.

Tips & Variations

No special items needed.


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