Recipe: Peruvian chili sauce

Chili Pepper Files
September 24, 2011


This year I have grown an Aji Amarillo plant to try this peruvian recipe.

Peruvian chili sauce

Peruvian chili sauce


Boil some water and throw 100g of Aji Amarillo (about 6-7 fruits), then boil for 5 minutes. Remove the chilies, change the water and boil again for 5 minutes. Repeat a third time to get a milder cream.

Drain the chiles, peel and remove seeds.


Aji AmarilloBlend them until smooth, adding a teaspoon of oil.
Serve the sauce on white meats, roasts and cheeses.



Chili Pepper FilesAji Amarillo is a Baccatum chili pepper, with elongated yellow-orange pods (Amarillo means yellow in Spanish).


Aji Amarillo

Aji Amarillo (Capsicum Baccatum)


Heat: Mild
Taste/flavour: Bell-pepper-like
Wall thickness: Medium
Plant productivity: Prolific
Number of seeds per pod: Enough
Pod lenght: 9 - 10 cm
Average weight of pods (from my harvests): 16 g
Plant height: 80 cm
Colour: From yellow to bright orange.


Why grow it?:
To eat the crisp peppers with a fruity aftertaste raw, stir-fried or in hot sauces and jams.

Database Chili Pepper Files
Aji Amarillo Photo Gallery



Vegan chili bechamel
One year ago: Vegan chili bechamel

Two years ago: Thai basil pesto

Three years ago: Thai curry paste

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