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.

"SWEET" PERUVIAN ROCOTO PEPPER SAUCE

Steps:

• Wash the rocotos and remove any dirt. Do not cut the stem, the peppers must be cooked whole and sealed. Peppers that are open give off a gas that causes itchy throat when boiled.
• Place a liter of water in a small pot and add a teaspoon of salt. When the water begins to boil, add the chili peppers and cook covered for 15 to 20 minutes.
• Turn off the stove, remove the pot, and drain the water. Leave the peppers resting for a moment until they are cold and easy to handle.
• Note: for this step use gloves, a knife and a small spoon, and a mask if possible. Place the peppers one by one on the board. Cut transversely in two and with a spoon, gently scrape the surface of the pepper to remove the seeds and veins. Discard the seeds, the stem, and the veins. Put the pulp of the peppers in a bowl.
• When pepper pulp is clean, place the peppers (Rocoto and serrano) in the blender glass. Add the peeled and chopped onion, garlic, fresh cheese and finally the liquids (evaporated milk and oil). Season with salt and pepper. If you are not used to spice, you can add the seasoning with a toothpick.
• Beat in the blender at high speed for at least 5 minutes. The resulting mixture should be dark pink and homogeneous in appearance and texture.
• Pour the mixture into a clean, completely dry glass container. Keep in the fridge for up to 7 days.

PERUVIAN CHICKEN KEBABS (ANTICUCHOS)

Steps:

• Place chiles in a pot of cold water and bring to a boil. Reduce heat and simmer 30 minutes until ajis are soft. Strain ajis and place in blender and add other ingredients. Blend to form a creamy paste. Strain in a mesh sieve.
• Place all ingredients in bowl and mix well
• Marinate chicken in yellow pepper marinade for at least 30 minutes.
• Remove pieces from marinade. Sprinkle with salt. Thread 3-4 pieces onto two skewers each.
• Grill chicken kebabs on high heat about 4 minutes per side, brushing with the marinade.

PERUVIAN BEEF KABOBS WITH PEPPER SAUCE

Steps:

• To make beef, combine all beef ingredients in a bowl.
• Toss well.
• Cover and chill to marinate for 3 hrs.
• Combine rub ingredients.
• Prepare grill.
• Place beef on metal skewers.
• Rub the rub all over the meat.
• Grill for 6 min.
• turning over one time.
• Alternately, you could broil the meat in the oven.
• Just make sure it is done enough for your tastes.
• To make pepper sauce, broil the pepper halves until they begin to blacken.
• This should take about 15 minutes.
• Place them in a ziplock bag (a sturdy one that won't melt) and seal it.
• This will let the skins come loose.
• Peel the skins off and chop up the pepper.
• Put the pepper chunks and remaining sauce ingredients in a blender and grind up until smooth.

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.