Chimichurri Sauce

Recipe for Peruvian Aji Amarillo Sauce

This bright yellow, tasty and hot sauce can be found everywhere in Peru and is highly appreciated throughout the Andean region. The Aji Amarillo Chili sauce is eaten with almost all dishes, but is particular good with fish, seafood, rice or potato dishes. Traditionally no garlic is added. If you don`t like garlic, you can leave it out. However, it gives the sauce a special kick.

Ingredients

250 g Aji Amarillo chillies
1 garlic clove
2 tsp lime juice
1 tsp cider vinegar
2 tsp raw cane sugar
2 tblsp olive oil
salt

Directions

Clean the Amarillo chillies, remove the stem and seeds and cut in half. Put the chillies in a saucepan with a little water, and simmer on low heat for about 10 minutes. If the Amarillos have a firm skin, it can now be easily removed. Peel the garlic clove and cut into coarse slices, fry them briefly in a pan with some oil. Add the garlic, sugar, lime juice and vinegar and continue to simmer, stirring regularly to dissolve the sugar. Season to taste with salt and then blend to a smooth paste with a stick blender or in a food processor. Gradually add the olive oil while mixing, until the desired consistency is obtained. If necessary, add more salt, and allow to cool.

This sauce can be kept for a few days/weeks in the refrigerator in an airtight bottle.

Tip: If you like, you can also mix the sauce with cream cheese, mayonnaise or cream fraiche, which is also very popular in South America. Then, instead of garlic, usually a small onion is fried.