Hallie Norvet

This bright yellow Peruvian Aji Amarillo Sauce packs a red hot punch from these beautiful peruvian peppers. This recipe specifically calls for Peruvian Yellow Peppers. They are sweet, flavorful and have a huge kick. You can find these in most Hispanic markets either canned or frozen directly from Peru. I had found these in the frozen section of my local Vallarta supermarket here in Los Angeles.

Makes: 2 Cups

Prep Time: 15 Minutes

Cook Time: None

By: Chef Hallie Norvet

Ingredients:

1 Dozen Peruvian Aji Amarillo Peppers, De-stemmed, Seeded and Rough Chopped

1/4 Sweet Onion, Chopped Fine

1 Garlic Blub, Chopped

4 Limes, Juiced

1 Tablespoon Vegetable Oil

1 Teaspoon Sugar

Salt to taste

Directions:

Place Peruvian Peppers, Onion, Garlic, Lime Juice, Vegetable Oil, Sugar and Salt into a blender. Blend on high until smooth. If your sauce is too thick, add 1 Tablespoon of water to blended mixture until desired consistency is reached. This sauce goes great with grilled fish/seafood, chicken or beef.