Peruvian Yellow Pepper Sauce Recipes

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PERUVIAN YELLOW PEPPER SAUCE

Adapted from the Barbecue Bible Sauces Rubs and Marinades. This is an adaptation of Aji Amarillo Sauce with ingredients that may be a little easier to find. This is a good sauce to serve with grilled meat, poultry or seafood, or in recipes that call for Aji Amarillo Sauce. You can substitute additional vinegar for the lime juice.

Provided by Chocolatl

Categories     Sauces

Time 35m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 11



Peruvian Yellow Pepper Sauce image

Steps:

  • Preheat grill to high.
  • Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
  • Transfer to a plate and let cool.
  • Scrape off the burnt skin. It's okay if you don't get all of it.
  • Stem and seed the pepper, and cut into 1" pieces.
  • Place pieces in a food processor or blender.
  • Add all remaining ingredients.
  • Puree to a smooth paste.
  • You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
  • Serve at room temperature.
  • Can be stored, covered and refrigerated, for up to 1 week.

1 large yellow bell pepper
2 scallions, trimmed and finely chopped (white and green part)
2 garlic cloves, minced
1 jalapeno, seeded and minced
3 tablespoons olive oil
2 tablespoons distilled white vinegar (or more to taste)
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne pepper (or to taste)
salt and pepper

ROASTED YELLOW PEPPER SAUCE

This comes from the Junior League of Buffalo. I have not tried this as yet..would love your comments. UPDATE - 02/28/10: Finallly got around to making (6 yellow peppers for a dollar so I doubled recipe) this and was very pleased with the results.....now can definitely tell you....IT'S GOOOOD!

Provided by Happy Harry 2

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7



Roasted Yellow Pepper Sauce image

Steps:

  • Rub peppers with vegetable oil.
  • Place on grill rack. Grill over hot coals until skin blisters and is charred on all sides, turning frequently while grilling.
  • Place in sealable plastic bag. Steam until cool.
  • Peel and seed. Cut into large pieces.
  • Combine peppers, olive oil, egg yolk, and garlic in food processor.
  • Process until smooth.
  • Add salt and pepper as desired.
  • Scrape clean into saucepan and heat, stirring often.
  • Serve over pasta for a perky meal!

Nutrition Facts : Calories 409.1, Fat 41.8, SaturatedFat 6, Cholesterol 47.2, Sodium 5.6, Carbohydrate 9.2, Fiber 1.3, Protein 2

3 large yellow peppers
3/4 cup extra virgin olive oil
1 egg yolk, hard-cooked
1 garlic clove
salt (optional)
pepper (optional)
vegetable oil

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