Ají Amarillo Sauce Recipe

Method5 steps · about 30 min

1. 1

   Step 1: In a small pot, add 3 cups of water, 1 teaspoon of salt and when it starts to boil, add the eggs (2) and cook them for 10 minutes. Drain the hot water, and let them stand. When they are cold, remove the eggshell.

   Boil Eggs · 10 minUses 3 cups water · 1 tsp salt · 2 eggs

2. 2

   Step 2: Wear gloves when handling the peppers. Cut off and discard the stems, halve the peppers across the middle, and scoop out and discard the seeds with a teaspoon.

   Uses ½ cup ají amarillo (50 g)

3. 3

   Step 3: Soak the seeded peppers briefly in fresh water, then drain. Heat the oil (2 tbsp) in a small pan and add the garlic (1 clove), peppers and whole bay leaf (1). Stir until the peppers and garlic are golden. Remove from the heat, let cool and discard the bay leaf.

   Uses fresh water for briefly soaking peppers · 2 tbsp oil · 1 clove garlic · ½ cup ají amarillo (50 g) · 1 bay leaf

   
4. 4

   Step 4: Blend the cooled sautéed peppers and garlic with the peeled boiled eggs, mustard (1 tsp), vinegar and sour cream (¼ cup) until smooth. Season with salt and pepper (to taste) to taste and blend briefly again.

   Uses 1 tsp mustard · ¼ cup white vinegar · ¼ cup sour cream · Salt and pepper to taste · 2 eggs boiled, cooled and peeled in step 1 · peppers and garlic sautéed in 2 tbsp oil, cooled and bay leaf removed

   
5. 5

   Step 5: This sauce can be used as a dip or as a side dish of meats. Store the sauce in a clean, dry glass container inside the refrigerator.

   Uses smooth seasoned pepper sauce