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.
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- 1Coarsely chop the white parts of the green onions.
- 2Add the chopped onions with all the rest of the ingredients (except the salt and pepper) to the bowl of a food processor or blender.
- 3Process until mixture is smooth and creamy.
- 4Season sauce with salt and pepper to taste, and chill until ready to serve.
- 5*Note: This sauce seems to taste even better after 24 hours in the refrigerator. Store in the refrigerator for up to one week.
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Nutritional Facts for Aji Aamarillo Chile Pepper Sauce ( Vegan )
Serving Size: 1 (29 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 20.0
- Calories from Fat 11
- Total Fat 1.2 g
- Saturated Fat 0.2 g
- Cholesterol 1.5 mg
- Sodium 52.7 mg
- Total Carbohydrate 2.6 g
- Dietary Fiber 0.3 g
- Sugars 1.0 g
- Protein 0.1 g
The following items or measurements are not included:
aji yellow paste
vegan sour cream