Posted on | March 24, 2011 | 2 Comments
Aji amarillo sauce is a favorite condiment for just about any Peruvian dish. You’ll often find it served with dishes as diverse as anticuchos, fried chicken or hamburgers. It’s found on the tables at many Peruvian restaurant, as well as many dinner tables.
- 1 cup soy bean or olive oil, divided
- 1 kg (2 lbs) aji amarillo (de-seeded and de-veined), diced
- 1 large onion, diced
- 1/2 cup finely diced chives
- 4 tablespoons lime juice
- salt/pepper to taste
- In a large frying pan, heat 1/2 cup of the oil. Add the aji and the onion, and saute over medium heat until the onion is translucent. Remove from the heat, and let it cool down.
- Liquefy the cooled mixture in a blender with the remaining 1/2 cup of oil.
- Strain the liquefied mixture into a large bowl with a fine strainer.
- Add the lime juice and chives, adding salt and pepper to taste.
You can store this for several days in the refrigerator – I put it in old mayo jars. You can also freeze it in cubes to be used later – after it’s frozen, store the cubes in a zip lock bag and take them out as needed!
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