1
Roast the peppers
10 minRoast the yellow chilies in a hot pan until the skins darken slightly.
Sauce
Peru's essential yellow chili, aji amarillo, is roasted and peeled, then blended with onion and garlic into a smooth sauce. Portioned into ice cube trays, this sauce can be kept in the freezer for months.
Step by Step
How to make it?
2
Let them cool
10 minTransfer the roasted chilies to a plate and let them cool.
3
Peel
5 minPeel the cooled chilies and thoroughly clean out the seeds.
4
Blend
10 minBlend the peeled chilies with the onion, garlic, oil and vinegar until smooth, then stir in the salt.
5
Freeze
10 minPour the sauce into ice cube trays; once frozen, pop them out and store in a bag in the freezer.
Reminder
Wear gloves when removing the seeds and inner membranes from the peppers, or the heat can linger on your hands for hours.
Editor's Note Editörün Notu
If you want a creamier consistency, you can blend in a few saltine crackers; this is a common thickening trick in Peruvian cooking.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
3.5
2 reviews
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Ş
Şükrü Aksoy
Aide de Cuisine
2 weeks ago
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.
E
Emel
Recipe Owner
2 weeks ago
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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