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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peruvian Yellow Pepper Sauce Recipe

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This recipe for Peruvian Yellow Pepper Sauce is from Still Cooking.....After all these years!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons canola oil
3 garlic cloves, sliced
1 medium red onion, sliced
¼ cup aji amarillo paste *
1 yellow bell pepper, chopped
½ cup lime juice
2 tablespoons cilantro, chopped
1 scallion, sliced
kosher salt to taste
Directions:
Directions:
Heat canola oil in a 4-quart saucepan over medium heat. Cook garlic cloves and onion until soft, 6 minutes. Stir in aji amarillo paste and pepper; cook 2 minutes. Let cool; transfer to a blender. Add lime juice, cilantro, scallion, and salt to taste; purée until smooth.

• Aji Amarillo is a hot yellow pepper paste; Goya makes a version available at Wegmans
Personal Notes:
Personal Notes:
This would be a great dipping sauce for a sausage and cheese tray. I like it as a sauce to punch up broiled fish or roast beef, and have even used it as a sandwich spread.

Word of caution.........it is hot and you may want to start with half the aji Amarillo called for, amping up the amount to suit your heat tolerance !!

 

 

 

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