Ají Amarillo Sauce
This unique pepper with a spicy but fruity flavour, is the most popular pepper in Peru, and used in popular recipes. Learn how to make Aji Amarillo Sauce.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 60 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup ají amarillo ((50 g))
- 2 tbsp oil
- 2 eggs
- 3 cups water
- 1 tsp salt
- 1 tsp mustard
- ¼ cup white vinegar
- ¼ cup sour cream
- 1 bay leaf
- 1 clove garlic
- Salt and pepper to taste
Instructions
- 1
In a small pot, add 3 cups of water, 1 teaspoon of salt and when it starts to boil, add the eggs and cook them for 10 minutes. Drain the hot water, and let them stand. When they are cold, remove the eggshell.
- 2
For this step, you must wear gloves and mask because the ají amarillo is very spicy and tend to be irritating. First, cut the stem of the ají amarillo, discard them and then cut the ají amarillo in a transversal way. Remove the seeds with the help of a teaspoon, never with your fingers. Discard the seeds.
- 3
Put the ají amarillo in water for a few minutes to lose excess spicy gas. Then, in a small pan, add the oil, garlic, ají amarillo and the whole bay leaf, stir them for a few minutes. When they are golden, remove them from the heat, and let them stand. Remove the bay leaf.
- 4
In the blender, add roasted ají amarillo, eggs, mustard, vinegar, and milk cream. Blend a few minutes until you get a homogeneous mixture. Add salt and pepper to taste, beat a few more seconds.
- 5
This sauce can be used as a dip or as a side dish of meats. Store the sauce in a clean, dry glass container inside the refrigerator.