The word on the street is that Aji Amarillo originated somewhere in the region of the Peruvian Andes, where the Inca lived for thousands of years. Not that you’d want to miss out on this delicious sauce and a central ingredient in so many dishes from this region. It’s the most popular pepper in Peru and there’s no way to avoid it if you eat the local food. It has a unique, fresh, and fruity flavour that is pleasant even to people unaccustomed to spicy ingredients. The sauce (or paste) is made from the Peruvian yellow chili pepper, a key ingredient in ceviche, seco de carne, papa a la huancaína, causa rellena, and huancaína macaroni. Ají Amarillo (sweet yellow chili pepper) is one of the most important ingredients in Peruvian cooking. Thanks! - Mike H.In Peru, there’s one thing that goes well with chicken, fried yuca ( yuquitas fritas), and potatoes. I always love to see all of your spicy inspirations. If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. That's it, my friends! I hope you enjoy the recipe! Try Some of My Other Popular Sauce Recipes I also love to serve it as a salad dressing or use it as the creamy element in a homemade spicy coleslaw recipe. It is traditionally served over Tiradito, a Peruvian crudo or ceviche. It's also used over this Peruvian dish of Salchipapa (French Fry and Sausages). Spoon it over grilled meats, particularly chicken, like Peruvian Chicken. It's crazy delicious as a dipper.ĭip any roasted or fried veggies into it for a flavor blast. Serving Suggestions for Aji Amarillo SauceĬonsider creamy Aji Amarillo Sauce as a dipper for French Fries. ![]() Purchase Aji Amarillo Paste Online at Amazon (Affiliate link, my friends). If you do want some heat, use a mix of peppers, such as a yellow bell along with part of or a whole habanero or Scotch Bonnet. You can also try other peppers, such as other aji peppers, or consider the yellow bell pepper for a no heat version. I used FRESH aji peppers, here, though you can pan cook them or roast them first for a different flavor. Super easy, isn't it? Variations and Pepper Substitutions To make the sauce, add the following to a mixing bowl - ½ cup mayonnaise, ¼ cup crema (or use sour cream), 1 tablespoon tomato paste (ketchup is a good substitute), 1 small minced shallot, a tablespoon of lime juice, and a bit of salt and pepper to taste. See my recipe for Aji Amarillo Chili Paste here with more discussion. You can thin it out a bit with water or a bit more oil if you need to, but it is best nice and thick as you'll be using it as a flavoring component. Process the mixture until a thick paste forms. Make the chili paste first by adding the following ingredients to a food processor - 2 chopped aji amarillo peppers, a tablespoon chopped onion, 1 chopped garlic clove, pinch of salt and a tablespoon of olive oil. Let's talk about how to make Aji Amarillo Sauce, shall we? How to Make Aji Amarillo Sauce - the Recipe Method The Aji Amarillo paste is mixed with other ingredients, including mayo, crema, tomato paste and more to make a simple table or dipping sauce. ![]() It allowed me to make this popular Peruvian condiment - Aji Amarillo Sauce. If you're a fan of Peruvian cuisine, you most likely need to purchase Aji Amarillo peppers in dried or paste form, which is totally great, but since I grew them, I got to make my own Aji Amarillo Paste from scratch, which is so much better. ![]() Learn more about Aji Amarillo Chili Peppers. ![]() Used by the Incas, it is still the most common and popular pepper in that country. The Ají Amarillo is grown in all areas of Peru. Not bad! Learn more about the Scoville Scale here. That's about 6-10 times hotter than your average jalapeno pepper. As mentioned there, I grew Aji Amarillo peppers in my garden this year and the harvest was quite bountiful.Īji Amarillo peppers have a good level of heat - in the 30,000 - 50,000 Scoville Heat Units range. It’s a wonderful table sauce.Įarlier today I posted a recipe for Aji Amarillo Chili Paste, which is an essential ingredient in Peruvian cooking. A versatile Peruvian sauce recipe, this aji amarillo sauce is made with fresh aji peppers and brings a nice level of spice to fried or roasted vegetables and any grilled meats.
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