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Traditional Peruvian yellow hot pepper sauce is a basic ingredient for a number of Peruvian dishes. It can be used as a condiment for boiled or baked potatoes; roasted chicken, meat, or fish; meat kabobs; corn on the cob; sandwiches; and various appetizers.
Makes about 1/2 cup
Prep Time: 10 minutes
Total Time: 15 minutes
Heat the canola oil in a heavy skillet. Cook the yellow bell pepper and onion over medium-high heat for about 2 to 3 minutes or until brown, stirring constantly. Add the garlic and the salt and continue cooking for about a minute.
Pour the mixture into a blender and blend well.
Add the apple cider vinegar, mustard, and sugar and blend well. Taste and add cayenne pepper.
Serve immediately or store in a glass jar with a plastic lid in the refrigerator for five to seven days.
Calories | 48 |
Total Fat | 4.3 g |
Saturated Fat | 0.3 g |
Trans Fat | 0.0 g |
Polyunsaturated Fat | 1.2 g |
Monounsaturated Fat | 2.7 g |
Total Carbohydrate | 3 g |
Dietary Fiber | 0 g |
Sugars | 1 g |
Protein | 0 g |
Sodium | 114 mg |
Maya's Secrets
Copyright ©2013 American Cancer Society.