4 easy-to-make pepper sauces-ROASTED-Pasta de Aji Amarillo, Verde o Rojo-Yellow, Green, or Red-Hot

4 easy-to-make pepper sauces that goes well with almost anything

“Appetite is the best sauce!” I love to prepare sauces and marinades in advance and always have them ready for various dishes. I’ll share with you some of my favorite seasonings (Aderezo o sazon in Spanish), marinades, side sauces, and salad dressings, beginning with the ones from South American cuisine, especially Peruvian style that I adore.

SERVES: 10
PREP TIME: 30 min
READY TIME: 30 min
CALORIES: 170 (per serving)

⇓ You may also listen to the recipe by pressing the play button below.

Roasted Red Pepper Ketchup

INGREDIENTS

  • 10-12 cup diced tomatoes with their juice
  • 8-9 cup roasted red pepper
  • 1 cup chopped red onion
  • 1/2 c up dry red wine
  • 6 tbsp golden brown sugar
  • 2 large diced red chilies (seeded and chopped coarsely)
  • 2 tbsp tomato paste
  • 2 tbsp red wine vinegar
  • 2 tsp chopped garlic
  • 1 1/2 ground cumin
  • 1 bay leaf

INSTRUCTIONS (Roasted Red Pepper Ketchup)

1 Combine all ingredients in a heavy large saucepan, and cook over high heat to boil. Reduce to medium and simmer (for about 30 minute) until reduced to about 3 cups.

2 Discard the bay leaf, Puree mixture in the blender until smooth (work in batches). Season with salt and pepper according to taste. Let it cool completely before refrigeration.
Variation: Add 1 cup beet juice

NUTRITION FACTS

Calories: 172.7 Kcal
Total Fat: 14.0 g
Cholesterol: 0.0 mg
Sodium: 70.5 mg
Potassium: 203.5 mg
Carbs: 10.9 g
Protein: 1.4 g

VARIATION -2

Pasta de Aji Amarillo, Verde o Rojo (Yellow, Green, or Red) Hot

INGREDIENTS

  • 2 cup Aji peppers (the color is up to you)
  • 2 cup brown pure cane sugar
  • 1/4 cup vinegar (white or red)
  • 1 tbsp olive oil
  • A pinch of salt

INSTRUCTIONS (Pasta de Aji Amarillo Sauce)

1 Put on disposable latex gloves. (Use them and throw them away!) Remove all the veins, roots and seeds from the peppers.

2 Wash them well. Cook with the sugar and vinegar in a saucepan with some water for 30 minutes. Drain.

3 Buzz in blender or food processor with oil until you get a creamy paste; pass through cheesecloth. Refrigerate in a jar.

VARIATION-3

Salsita Picante (Red Chili Sauce)

INGREDIENTS

  • 6 finely chopped jalapeno peppers
  • 2 crushed garlic clove
  • 1 tsp rice vinegar (optional)
  • 1 tsp salt
  • 1 tsp olive oil

INSTRUCTIONS (Red Chili Sauce)

Mix all the ingredients in the blender or food processor. Taste and adjust to taste. (If you like it hotter, add 3-5 seeds.)

VARIATION-4

Red Pepper Sauce

INGREDIENTS

  • 4 little mild little red peppers
  • 1 red bell pepper
  • 3 garlic cloves
  • 1 sprig green onion
  • 1 tsp vinegar (white)
  • 1 tsp olive oil
  • 1/2 tsp salt

INGREDIENTS (Red Pepper Sauce)

1 Cut everything in small pieces and blend. Cook over medium heat; once it boils, reduce the heat and cook for 40 min.

2 Blend them in the mixer with the oil. It becomes a delicious hot creamy paste.