Ingredients for Peruvian Yellow Pepper Sauce
- Yellow Bell Pepper
- Scallions
- Garlic Cloves
- Jalapeno
- Olive Oil
- Distilled White Vinegar
- Fresh Lime Juice
- Ground Cumin
- Ground Turmeric
- Ground Cayenne Pepper
- Salt And Pepper
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How to Make Peruvian Yellow Pepper Sauce
- Preheat oven to 400°F (200°C). Halve the yellow bell peppers, remove seeds, and place cut-side down on a baking sheet. Roast for 20-25 minutes, or until the skin is blackened and blistered.
- Remove peppers from oven and let cool slightly. Once cool enough to handle, peel off the charred skin and remove the stems. Roughly chop the peppers.
- Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the roasted peppers, cumin, oregano, sugar, salt, pepper, and cayenne pepper (if using).
- Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Remove from heat and stir in the lime juice (or vinegar). Taste and adjust seasoning as needed.
- Let the sauce cool slightly before serving or storing. Enjoy with your favorite grilled meats, poultry, or seafood!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
7g
Carbs
1g
