Courtesy of Susan Volland, “Mastering Sauces” (W.W. Thin with a tablespoon more milk or water, if needed. Add to the bowl half of the sliced shallots, ½ cup of the leche de tigre and mix. In a mixing bowl add the fish season with Pink Peruvian salt, freshly ground black pepper and chopped cilantro. The sauce should be just thick enough to coat a spoon. Clean and cut off all skin, silver skin and remove any pin bones from fish. If you add too little, the sauce will be very thin.) Season with salt. Cover and chill sauce at least 1 hour before serving. (You can add less or more chile paste to your taste, but keep in mind that in addition to heat and flavor, it also gives the sauce viscosity. Process on low, gradually increasing speed, until smooth, about 1 minute. Remove them from the water and peel them. Stir 1/2 cup (120ml) aj amarillo paste into the lime juice until thoroughly combined. Let it boil for 10-15 minutes or until if you rub the skin, it peels easily. Place all the clean chillies in a pot with plenty of room temperature water. With a knife or spoon, remove the seeds and veins. Transfer the cooked pepper mixture to a blender or food processor, add the soaked bread and the remaining salt and puree until smooth. Cut off both ends of the ají Amarillo and open it in half lengthwise. Just before it is ready, stir in the chile paste and let it cook 1 minute more.ģ. Cover and simmer, stirring often, until the vegetables are completely soft but not browned, about 15 minutes. Add the oil, then the bell peppers, onion, serrano or habanero chiles, garlic and half the salt. Heat a medium saucepan over medium-high heat. Leave to soften while you prepare the remaining ingredients.Ģ. The recipe for sauce I used called for peeling the peppers. Put bread in a bowl and sprinkle it with the milk. Aji Amarillo, a Peruvian chili pepper, is a species lees commonly grown outside of Peru. So what are you waiting for? Get cooking! Add a splash of lime juice for more flavor and healthy goodness.1 tablespoon red serrano or yellow habanero chiles, seeded, minced (optional)ġ/2 cup organic Costa Peruano aji amarillo chile pasteġ. The benefit of growing your own, apart from the cost savings, is the knowledge that they are grown naturally and are fresh from your own garden, not flown halfway around the world.Īdded Bonus: these peppers contain antioxidants and flavanoids that promote good health. How to substitute: replace aji amarillo paste in your recipe in a 1:1 ratio with a puree of ½ habanero or Scotch bonnet and 1 orange bell pepper. Or failing that, get on a plane to Peru and enjoy the spicy sauces of the world’s best culinary destinations.ĭon’t forget that if you live in a country with a favorable climate, the Aji Amarillo plant is hardy and will produce a lot of peppers. Order on Amazon if you can’t find anything nearby or online.īut the best way to savor this tangy, spicy sauce from Peru is to make it yourself. You can buy the aji amarillo paste in jars in any Latino market but not every city has one. This paste is used to make so many dishes, like sauces, stews, salad dressings and so much more. Aji amarillo peppers are not that easy to find, so in this recipe I use the paste instead, which is available from specialist stores and on the internet. Typically I roast pork tenderloin, but I didn’t want the chile pepper paste too browned. This is the color of the mature yellow chili pepper from this region. Just like one would grind onions, garlic and ginger to make a curry. Pepper (I used Mignonette) 1 jar Aji Amarillo, about 7.5 ounces. And don’t worry if the “yellow” peppers you buy are actually orange.
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