1/1 Photo of 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.
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Units: US | Metric
- 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
- 1Preheat grill to high.
- 2Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
- 3Transfer to a plate and let cool.
- 4Scrape off the burnt skin. It's okay if you don't get all of it.
- 5Stem and seed the pepper, and cut into 1" pieces.
- 6Place pieces in a food processor or blender.
- 7Add all remaining ingredients.
- 8Puree to a smooth paste.
- 9You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
- 10Serve at room temperature.
- 11Can be stored, covered and refrigerated, for up to 1 week.
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Nutritional Facts for Peruvian Yellow Pepper Sauce
Serving Size: 1 (80 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 112.2
- Calories from Fat 93
- Total Fat 10.3 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 3.4 mg
- Total Carbohydrate 4.8 g
- Dietary Fiber 0.8 g
- Sugars 0.4 g
- Protein 0.8 g