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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
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.
Blend them until smooth, adding a teaspoon of oil.
Serve the sauce on white meats, roasts and cheeses.
Aji Amarillo is a Baccatum chili pepper, with elongated yellow-orange pods (Amarillo means yellow in Spanish).
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
One year ago:
Vegan chili bechamel
Two years ago:
Thai basil pesto
Three years ago:
Thai curry paste
Tags:
Chilies
Peru
Sauces, Dips, Seasonings
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