Peruvian Yellow Pepper Sauce (Aji Amarillo)

35m
Prep Time
0m
Cook Time
35m
Ready In


"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 is 4 servings

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


No special items needed.

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