Aji amarillo, the essential hot yellow chili pepper in Peruvian cuisine, is roasted and peeled, then blended with onion and garlic into a smooth sauce. The sauce can be portioned into ice cube trays and stored in the freezer for months.
Roast the yellow chili peppers in a hot pan until the skins are lightly charred.
Transfer the roasted peppers to a plate and let them cool.
Peel the cooled peppers and remove the seeds thoroughly.
Blend the peeled peppers with the onion, garlic, cooking oil, and vinegar until smooth, then add the salt.
Pour the sauce into ice cube trays. Once frozen, remove the cubes from the trays and store them in a freezer bag.
Wear gloves when removing the pepper seeds and inner membranes; otherwise, the heat can stay on your hands for hours.
Aji amarillo bulamadığım için yerine kırmızı dolmalık biber ve birkaç damla acı sos kullandım, renk daha koyu çıktı ama lezzeti yine de güzeldi. Küp buz kalıplarına dökmek gerçekten pratik, ihtiyaç kadar çözüp kullanabiliyorum.
Kırmızı dolmalık biberle renk elbette farklı olur ama tada dokunmaz, iyi bir çözüm bulmuşsunuz. Buz kalıplarında dondurmak benim de önerdiğim yöntem, kullanmadan biraz önce oda sıcaklığında bekletmeniz yeterli.
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