Prep 15 mins
Cook 0 mins
This versatile, spicy yellow sauce is the perfect accompaniment to roasted tofu, seitan, vegetables, french fries, and fried yuca. * The star ingredient is the aji amarillo chile pepper, a staple in Peruvian cooking. Look for jarred aji amarillo (yellow) paste in a Latin food market. If you can't find the paste, you can use frozen aji amarillo peppers. Thaw and dice one pepper, and saute it in olive oil until it's soft. Add the cooked pepper to the rest of the sauce ingredients and process. Recipe from Vegan International.
- 2 tablespoons aji yellow paste or 2 tablespoons one aji amarillo pepper, chopped and sauteed in oil
- 1⁄2 cup vegan mayonnaise
- 1⁄4 cup vegan sour cream
- 1 tablespoon ketchup
- 2 green onions, white and green parts, chopped
- 1 -2 lime, juiced, to taste
- salt, to taste
- pepper, to taste
- Coarsely chop the white parts of the green onions.
- Add the chopped onions with all the rest of the ingredients (except the salt and pepper) to the bowl of a food processor or blender.
- Process until mixture is smooth and creamy.
- Season sauce with salt and pepper to taste, and chill until ready to serve.
- *Note: This sauce seems to taste even better after 24 hours in the refrigerator. Store in the refrigerator for up to one week.