Best 5 Peruvian Yellow Pepper Sauce Recipes

AJí AMARILLO SAUCE RECIPE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

PERUVIAN YELLOW PEPPER SAUCE

Steps:

• Preheat grill to high.
• Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
• Transfer to a plate and let cool.
• Scrape off the burnt skin. It's okay if you don't get all of it.
• Stem and seed the pepper, and cut into 1" pieces.
• Place pieces in a food processor or blender.
• Add all remaining ingredients.
• Puree to a smooth paste.
• You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
• Serve at room temperature.
• Can be stored, covered and refrigerated, for up to 1 week.

SPICY AND VERSATILE AJI AMARILLO SAUCE

Steps:

• Gather the ingredients.
• Add the chopped onions, mayonnaise, sour cream, queso fresco, aji amarillo paste or sautéed pepper, ketchup, and lime juice into a food processor or blender.
• Process until the mixture is smooth and creamy.
• Season the sauce with salt and pepper to taste and chill until ready to serve.

HUANCAINA SAUCE

Steps:

• Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.

ROASTED YELLOW PEPPER SAUCE

Steps:

• Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
• Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
• Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
• Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
• Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.