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.
AJI PANCA PASTE – PEPPERSCALE
Provided by: PepperScale
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
|1 pound aji panca chilies|
|2 tablespoons vegetable oil|
- Preheat a large pot of water, bringing it to a boil. Place a large bowl of ice cold water to the side (for blanching).
- Remove the stems from the chilies, cut the peppers in half, then remove the seeds as well.
- In a frying pan or skillet over high heat (no oil), toast the chili halves for approximately 3 minutes.
- Remove the chilies from the pan and drop them in the boiling water. Allow the chilies to boil for 3 minutes.
- Remove the chilies from the boiling water and place them immediately in the ice cold water. Let them sit until all heat is removed from the chilies (1 to 2 minutes).
- Remove the chilies from the cold water and place them in a food processor with the vegetable oil. Process the aji until you reach your desired paste consistency,
- Place the paste into a sealable jar and serve immediately or – for best flavor – cover the paste and let it refrigerate over night to allow the flavors to meld.