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.
- 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
- 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.
We enjoyed this tasty sauce with grilled chicken and homemade tortilla.
Great job posting this recipe. Done for ZWT7