Peruvian Aji Amarillo Sauce & Rocoto Sauce (Chili sauces)

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Aji amarillo which means yellow chili (even though it is actually orange) and rocoto (a red chili that kind of resembles a bell pepper) are the most popular chili peppers from Peru.

These two are my all-time favorite sauces for pretty much everything. They are great with fries, rotisserie or fried chicken, burgers, you name it! If you go to any restaurant or fast food place in Peru, you will most likely find these. Of course the level of heat depends on the chilies, so it sometimes varies. But most often they are not very spicy, especially the one with aji amarillo. Rocoto sauce tends to be more spicy, but the lime juice balances the heat very well. Whenever I make them, they are gone within the same day. Pieter also goes crazy for them.

You can usually find the aji amarillo and rocoto paste at any store that sells products from South America or online.

This time I served the sauces with buttermilk fried chicken and fried cassava. You can find the buttermilk fried chicken recipe here.

Ingredients:

For the aji amarillo sauce:

2 tablespoons of vegetable oil

1 medium red onion, chopped

2 cloves of garlic, minced

85grs of aji amarillo paste

2 tablespoons of chopped coriander

½ cup of mayonnaise

Juice of ½ a lime

Pinch of celery salt

Pinch of salt

For the rocoto sauce:

85grs of rocoto paste

2 spring onions, finely chopped

Juice of 2 limes

Pinch of Salt

Pepper to taste

1 tablespoon of olive oil

 

To make the aji amarillo sauce, place the vegetable oil in a pan over medium-low heat. Add the onion and cook it until it becomes translucent (don’t brown it). Then add the minced garlic and cook it for an extra minute while stirring.

Blend the onion and garlic mixture with the remaining ingredients. Adjust the salt to your liking. Transfer it to a bowl and store it covered in the fridge until ready to serve.

To make the rocoto sauce, just mix all of the ingredients together in a bowl. Store it covered in the fridge until ready to use.

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Peruvian Rice with Clams & Prawns (Arroz con Mariscos)

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This morning I had to go to the Peruvian embassy to vote so I thought, might as well have a Peruvian lunch.This is my version of the classic Arroz con Mariscos., a Peruvian rice with seafood. It usually also has fish, octopus, squid and scallops. Mine is a simpler version with just prawns and clams. It is like a seafood risotto with chilies, coriander and lime. For this recipe you need 2 kinds of Peruvian chili paste. You can usually find them at Latin American stores or online.

This recipe serves 3.

Ingredients:

7 cups of cooked rice

500grs of clams (I used cockles)

400grs of large prawns

2 tablespoons of olive oil

2 tablespoons of butter

½ red onion, chopped

3 cloves of garlic, minced

2 tablespoons of aji panca (a type of Peruvian Chili paste)

2 tablespoons of aji amarillo (Peruvian yellow chili paste)

½ cup of white wine

1 cup of fish or seafood stock (you can also use any stock you like)

1/3 cup of tomato puree

250ml of cream

¾ cup of frozen peas

20grs of grated parmesan

½ cup of chopped coriander

Salt to taste

Juice of ½ a lime

Extras:

More chopped coriander for decoration

Lime wedges for serving

 

Cook the rice. Once it is cooked, start with the rest.

Rinse the clams under cold water for a couple of minutes. Discard of any that are open and don’t close when you tap them.

In a large pan over medium heat, add the butter and olive oil. Once the butter has melted, add the onion and cook until translucent.

Then add the garlic, aji panca and aji amarillo. Cook for 1 minute while stirring.

Add the prawns and cook until they turn pink and are cooked through. This will only take a few minutes, depending on their size. Remove the prawns from the pan and set them aside.

Add the white wine, clams and stock to the same pan where you cooked the prawns. Cover it with a lid until the clams open. Once the clams are cooked, remove them from the pan and set them aside. Discard of any that didn’t open.

Add the tomato puree to the same pan. Stir to mix it well and then add the cooked rice. Stir and add the cream, Parmesan, peas and coriander. Stir until the peas are cooked. Add the juice of ½ a lime and salt to taste.

To plate up, place the prawns and clams on top of the rice. Add extra chopped coriander and serve with lime wedges.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes and more of Amsterdam, you can follow me on Snapchat: cravingsinams.