Aji Amarillo Sauce, Peruvian chilli sauce is eaten with everything but is particularly good with rice, seafood and potatoes.
Peruvian menu without at least three or four different salsas is incomplete. Peruvians love their salsas and use them literally on any food. Peruvian sauces intensify or vary the unique flavours of local dishes. Aji Amarillo is the most frequently used chilli in Peru and probably the most important ingredient in Peruvian cooking. The fruits start off green maturing to a deep yellowish orange. Aji Amarillo has a fruity distinguished taste and a medium to hot heat.
250g/9 oz. Aji Amarillo chillies (or Jalapeños) halved and de seeded
2 green onions, white and green parts, chopped
2 tablespoons sugar
2 tablespoons lime juice
1 tablespoon cider vinegar
2 tablespoons olive oil
Put the chillies and little water in a saucepan, bring to a gentle simmer and cook for 10 minutes. Add the garlic, lime juice and vinegar and continue to simmer, string regularly to dissolve the sugar. Add a good pinch of salt and gradually add the oil while blending in food processor. Aji Amarillo Sauce will be fine to several weeks to keep in an airtight container in the fridge.
Aji Amarillo sauce is widely regarded as the most important ingredient in Peruvian cooking.
This hot yellow sauce is used as a rub or in marinades, and for many recipes for meat, fish, BBQ and stews.