Ingredients
- 1 400g can coconut milk
- 15g salt
- 50g rough chopped red onion
- 75g Aji Amarillo paste
- 100g lime juice
- 25g olive oil
How to Make
-
Step 1: Blend all together until smooth. Best to use a ninja or something that can really cut the onions until you cannot see them.
-
Step 2: The colour of the sauce should be a bright canary yellow, and the consistency is not at all thick, it is quite fluid. I’d probably say it has the consistency of heavy/double cream.
-
Step 3: It will keep in the fridge for a while but best to freeze most of the batch and keep only what you need in the fridge.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.