Ají Escabeche
A flavorful Peruvian sauce made with ají amarillo peppers, onions, vinegar, and spices, perfect for marinating or serving as a condiment.
Equipment
- 1 Saucepan (for simmering the sauce)
- 1 Blender (for blending the ingredients)
- 1 Mixing Bowl (for combining flavors)
Ingredients
- 4 ají amarillo peppers deseeded and sliced
- 1 medium red onion thinly sliced
- 2 cloves garlic minced
- 1/4 cup white vinegar
- 1/2 cup vegetable oil
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp salt adjust to taste
- 1/2 cup water
- 1 bay leaf
Instructions
- In a saucepan over medium heat, heat the vegetable oil and sauté the garlic until fragrant.
- Add the sliced ají amarillo peppers and cook for about 3-4 minutes until softened.
- Stir in the red onion, cumin, oregano, black pepper, and salt, cooking for another 2 minutes.
- Pour in the white vinegar and water, then add the bay leaf. Simmer for 5 minutes.
- Remove from heat and allow the mixture to cool slightly.
- Blend the mixture until smooth, or leave it slightly chunky, depending on preference.
- Transfer to a mixing bowl and let it rest for at least 30 minutes before serving to allow flavors to meld.
- Serve as a marinade, dipping sauce, or topping for meats, potatoes, or vegetables.
Notes
📌 Adjust the heat level by adding more or fewer ají amarillo peppers.
📌 For a creamier version, mix in a tablespoon of mayonnaise or evaporated milk.
📌 Store in an airtight container in the refrigerator for up to a week.
