This vibrant Peruvian hot sauce, gets its bright colour and unique flavour from ají amarillo peppers. This simple yet flavourful sauce blends perfectly with pollo a la brasa (Peruvian rotisserie chicken) and fries. Its creamy texture and mix of flavours make it a delicious complement to grilled meats as well.
Ingredients:
- 1 cup of ají amarillo paste (Peruvian yellow chili paste). You could also use rocoto paste if you want it hotter or it could also be replaced with 8 jalapeno peppers.
- 1 bunch of green onions chopped in 0.5 cm. (approximately 1/4 inch) pieces
- 1 or 2 tablespoons of vegetable oil
- Salt to taste
Preparation:
Put the paste, chopped green onions, oil and salt in a small bowl and mix.
If you are using jalapeno peppers cut them in slices and put them in a blender (use seeded peppers if you want it less spicy). Add the oil and salt, and blend until it becomes a smooth paste (you may need more oil). Transfer the puree to a small bowl. Add the green onions and mix.
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