Peruvian Yellow Pepper Sauce (Aji Amarillo)
Recipe: #19284
May 25, 2015
"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
Ingredients
Nutritional
- 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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