AJÍ AMARILLO SAUCE RECIPE – EAT PERU
This unique pepper with a spicy but fruity flavour, is the most popular pepper in Peru, and used in popular recipes. Learn how to make Aji Amarillo Sauce. recette dessert gastronomique recettes.
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.
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE RECIPE – NYT …
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by: Melissa Clark
Total time: 50 minutes
Yield: 4 servings
|6 garlic cloves, finely grated or minced|
|3 tablespoons soy sauce|
|1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal|
|1 tablespoon lime juice|
|1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder|
|1 teaspoon Dijon mustard|
|1 teaspoon ground cumin|
|1 teaspoon freshly ground black pepper|
|1/2 teaspoon fine sea salt|
|1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts|
|Extra-virgin olive oil, as needed|
|1 cup cilantro leaves and tender stems|
|3 to 4 jalapeños, seeded and diced|
|1/4 cup/1 ounce crumbled feta cheese|
|1 garlic clove, chopped|
|1 1/2 tablespoons lime juice, more to taste|
|2 teaspoons chopped fresh oregano or basil|
|3/4 teaspoon fine sea salt, more to taste|
|1/2 teaspoon Dijon mustard|
|1/2 tablespoon aji amarillo or other chile paste (see headnote)|
|1/2 teaspoon honey|
|1/2 teaspoon ground cumin|
|1/2 cup extra-virgin olive oil|
|Lime wedges, for garnish|
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.