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CREAMY AJI SAUCE

1 lb 2 oz (1/2 k) ají amarillo fresco / fresh yellow aji (chili)
2 to 3 tablespoons vegetable oil
1/4 cup sugar
Salt
Pepper

Clean and rinse ají, remove veins and seeds and cut in large pieces. Boil in water with sugar for 5 minutes. Drain.

Heat oil in a skillet and fry aji for 5 minutes. Season.

Place ají with oil in a blender and blend until a thick, soft purée is obtained. Force through a strainer if necessary.

Ají amarillo fresco / Fresh yellow aji (chili):
Yellow, green or orange-colored fresh hot pepper or chili. This is the most common aji used in Peru; also known as aji verde.


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Alexandra, Los Angeles, CA - 8-16-2004
 
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