3 to 4 yellow aji amarillo chile peppers (frozen is fine), or 1/2 cup jarred aji amarillo paste. 4 tablespoons vegetable oil. 1/2 cup chopped onion. 2 cloves garlic, mashed. 3/4 cup evaporated milk. 2 cups white queso fresco cheese, or farmers cheese, or a mixture of mozzarella and feta cheese. 4 saltine crackers. Salt, to taste. Freshly ground Add to list. Salsa ocopa is a popular Peruvian sauce originating from Arequipa. It is made with queso fresco, aji amarillo chilis, milk, and huacatay, also known as Peruvian black mint, giving the sauce a unique flavor. The salsa is traditionally served with boiled potatoes, but it can also accompany pasta dishes, meat, fried yucca, hard-boiled In a small bowl, mix together the avocado oil, aji amarillo paste, lime juice, garlic, salt, cumin, oregano, and black pepper. Place the chicken on a sheet pan and pat the exterior dry with a paper towel. Then rub the marinade all over the meat. Let sit at room temperature for one hour. Jump to Recipe. This Aji Amarillo Sauce is a spicy and versatile Peruvian condiment. Spicy yellow pepper paste is blended with creamy and tangy ingredients, leaving you with an outstanding dipping sauce, spread, or dressing. Add to list. Mole amarillo or yellow mole is a traditional Mexican sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as dried chili peppers, annatto seeds, cinnamon, cloves, cumin, oregano, saffron, corn oil, garlic, onions, tomatoes, yellow tomatillos, the licorice-tasting hoja 75g Aji Amarillo paste. 100g lime juice. 25g olive oil. Blend all together until smooth. Best to use a ninja or something that can really cut the onions until you cannot see them. The colour of the sauce should be a bright canary yellow, and the consistency is not at all thick, it is quite fluid. In a food processor, combine the mayonnaise, sour cream, aji amarillo paste, chopped green onions, ketchup, lime juice, minced garlic, salt and pepper. Pulse until completely smooth and mixed. Then, place the sauce in a sealed container and refrigerate until ready to use. Alright: day-of, preheat your grill to 300 degrees. Place in refrigerator and allow to marinate overnight for maximum flavor. Preheat oven to 425F. You can roast the chicken on a sheet pan, but I prefer roasting in my cast iron pan to keep the heat even throughout the skillet. Take two heads of garlic and cut the top 1/4 off to expose the bulbs. Step 2: In a large deep mixing bowl or stockpot, stir the salt and water until the salt is dissolved. Submerge the chicken in the brine. (Alternatively, use a large resealable plastic bag.) Cover and refrigerate for 6 to 8 hours. Step 3: Make the wet rub: Place the garlic and salt in a mortar, and using a pestle, pound until a paste forms. In a heavy skillet, heat 1 to 2 inches of vegetable oil to 350 F. Place plantain slices in the oil and cook until golden (the plantain should sizzle gently). Work in batches if necessary and drain on paper towels. Use the bottom of a glass or bottle to flatten the slices of plantain into disks about 1/3- to 1/2-inch thick. 8bpxKo.