Best Peruvian Yellow Pepper Sauce Recipes

PERUVIAN YELLOW PEPPER SAUCE

Steps:

• Preheat grill to high.
• Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
• Transfer to a plate and let cool.
• Scrape off the burnt skin. It's okay if you don't get all of it.
• Stem and seed the pepper, and cut into 1" pieces.
• Place pieces in a food processor or blender.
• Add all remaining ingredients.
• Puree to a smooth paste.
• You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
• Serve at room temperature.
• Can be stored, covered and refrigerated, for up to 1 week.

ANTICUCHOS (PERUVIAN BEEF KEBABS WITH ROASTED YELLOW PEPPER SAUCE)

Steps:

• Combine sirloin, red wine vinegar, 2 tsp. aji amarillo or paprika, 1 tsp. salt, 1 tsp. black pepper, ½ tsp. cumin, and ½ tsp. turmeric in a large plastic bag. Toss well. Chill at least 3 hours. Combine 1 tsp. aji amarillo or paprika, 1 tsp. salt, ½ tsp. pepper, ¼ tsp. turmeric, and parsley. Set aside. Place bell pepper, scallion, white vinegar, olive oil, lemon juice, 1 tsp. cumin, 1 tsp. aji amarillo or paprika, ½ tsp. turmeric, ¼ tsp. salt, ¼ tsp. black pepper, and garlic in a blender or food processor and process until smooth. Set aside. Prepare grill. Remove sirloin from bag and discard marinade. Thread onto 6 skewers. Press fiery rub onto beef. Place kebabs on grill and cook 6 minutes or to desired degree of doneness, turning once. Serve with yellow pepper sauce.

PERUVIAN YELLOW PEPPER SAUCE

Steps:

• 1. Preheat grill to high. 2. Place pepper on grate and grill until black on all sides, 4-6 minutes per side. 3. Transfer to a plate and let cool. 4. Scrape off the burnt skin. It's okay if you don't get all of it. 5. Stem and seed the pepper, and cut into 1" pieces. 6. Place pieces in a food processor or blender. 7. Add all remaining ingredients. 8. Puree to a smooth paste. 9. You should be able to pour the sauce. If it is too thick to pour, mix in a little water. 10. Serve at room temperature. Can be stored, covered and refrigerated, for up to 1 week.