AJÍ AMARILLO SAUCE RECIPE – EAT PERU
Provided by: Eat Peru
Categories: Side Dish
Prep time: 10 minutes
Cook time: 20 minutes
|½ cup ají amarillo ((50 g))|
|2 tbsp oil|
|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|
- 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.
TACOLICIOUS LEGENDARY ORANGE SAUCE
Provided by: cocoa & salt
|4 roma tomatoes, halved lengthwise|
|1 yellow onion, sliced into thick rounds|
|1 cup vegetable oil|
|4 large cloves of garlic|
|1/2 cup packed, dried árbol chiles, stemmed|
|2 guajilo chiles, stemmed|
|1/3 cup apple cider vinegar|
|1/2 cup water|
|1 tablespoon kosher salt|
- Position a wire rack on the top level of the oven, about 6 inches from the broiler. Preheat broiler on high.
- On a cookie sheet, place onion slices and tomatoes cut side down. Roast until a bit charred on the edges, about 10 minutes.
- Over medium heat, sauté garlic in 1 tablespoon of vegetable, turning several times with tongs, about 1 minute. Add chiles to garlic, sauté for 1-2 minutes, flipping occasionally until they just start to toast. Take care not to burn.
- Transfer chiles and garlic to a high-speed blender. Pour in the water and vinegar, and let stand for 5 minutes to soften.
- Purée on high, 10 to 20 seconds. Turn to low speed and slowly add remaining vegetable oil in a slow and steady stream so the oil mixture will emulsify, creating desired creamy consistency.
- Add the tomatoes, onion and salt. Purée on high, until smooth.
- Serve now or store in the fridge for about 2 weeks. Enjoy!
AJI AMARILLO SAUCE – PEPPERSCALE
Provided by: Matt Bray
Total time: 10 minutes
Prep time: 10 minutes
|2 tablespoons aji amarillo paste|
|1/2 cup mayonnaise|
|1/4 cup sour cream|
|1 tablespoon ketchup|
|2 scallions (only white root end, chopped)|
|3 tablespoons lime juice|
|Salt and pepper|
- Place all ingredients into a food processor and pulse blend until smooth.
- Add salt and pepper to taste.
- Serve immediately, or for best flavor, refrigerate for four to six hours prior to serving to allow the flavors to meld.