"Almost True" Peruvian Yellow Hot Pepper Sauce
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
- 3 tablespoons canola oil
- 1 large yellow bell pepper, stemmed, seeded, and coarsely chopped
- 1/2 white onion, coarsely chopped
- 1 clove garlic
- 1/2 teaspoon kosher salt (or to taste)
- 1 teaspoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon sugar
- 1/4 teaspoon cayenne pepper (or to taste)
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.
Per Serving (about 1 tablespoon)
|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|