Aji Amarillo Sauce

/ Mike's Kitchen, Uncategorized / By

I recently had the good fortune of being a judge in the restaurant competition at this year’s Sonoma County Harvest Fair. Perhaps the most interesting flavor I encountered was aji amarillo sauce, a spicy but not incendiary sauce which topped a Peruvian empanada. The sauce works well on most grilled meats, and is terrific paired with Taft Street Alexander Merlot. The peppers can be found in many specialty markets.

INGREDIENTS:

  • 3 aji amarillo peppers, seeded and chopped
  • 2 tablespoons olive oil
  • 3 green onion, chopped
  • 1/3 cup sour cream
  • 2 limes, juiced
  • Salt and pepper to taste

COOKING INSTRUCTIONS:

  1. Saute peppers in olive oil until soft, about 5 minutes.
  2. Add chopped onions to the rest of the ingredients to a food processor, and puree until smooth. Season to taste.
  3. Store in fridge in airtight container for up to a week.

CHEERS!