Peruvian Yellow Pepper Sauce |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Adapted from the Barbecue Bible Sauces Rubs and Marinades. This is an adaptation of Aji Amarillo Sauce with ingredients that may be a little easier to find. This is a good sauce to serve with grilled meat, poultry or seafood, or in recipes that call for Aji Amarillo Sauce. You can substitute additional vinegar for the lime juice. Ingredients:
1 large yellow bell pepper |
2 scallions, trimmed and finely chopped (white and green part) |
2 garlic cloves, minced |
1 jalapeno, seeded and minced |
3 tablespoons olive oil |
2 tablespoons distilled white vinegar (or more to taste) |
1 tablespoon fresh lime juice |
1/2 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
1/4 teaspoon ground cayenne pepper (or to taste) |
salt and pepper |
Directions:
1. Preheat grill to high.
2. Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
3. Transfer to a plate and let cool.
4. Scrape off the burnt skin. It's okay if you don't get all of it.
5. Stem and seed the pepper, and cut into 1 pieces.
6. Place pieces in a food processor or blender.
7. Add all remaining ingredients.
8. Puree to a smooth paste.
9. You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
10. Serve at room temperature.
11. Can be stored, covered and refrigerated, for up to 1 week.
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