RECETA: AJI DE POLLERIA / AJI POLLERO (DELI!)

Hi everyone, Today I'm making the most popular Peruvian Chili that goes very well with our Peruvian Pollo a la Brasa (rotisserie Chicken) On a medium heat pan, add 2 tbs of Vegetable Oil (I'm using Coconut Oil instead) Once the oil is hot add 1 clove of Garlic and 3 Aji Amarillo (In the USA it's sold frozen on in brine). Don't forget to remove seeds and veins if desire. Also add 1 medium size Onion (cut in pieces) Doesn't matter the shape, because we're gonna blend it all. Add Sal and Pepper to Taste Also add 1/2 to 1 Tsp of Huacatay Paste (Peruvian Herb in paste form). If you can use it fresh, only add few fresh leaves. Let it fry until Onions are transparent and golden color. Once it fried completely, let it cool for about 30 min. This tip will make your chilli sauce tastes much better! Blend 1 cup of Mayonnaise, our already cool fried mix and 1/4 cup of water. (I pour my water on the pan I used to enhance the water flavor) Once blended, let it cool in the refrigerator for another hour and then It will be ready to eat. It last less than 2 weeks in the refrigerator. Use it everyday on any fried food. Taste delicious! I hope you enjoy this recipe as much as I did. Thanks for being here and cook with me. Bye now!

Channel: Cocinando con Wendy

Views: 474,421

Rating: 4.7973046 out of 5

Keywords: cremas, pollo a la brasa, salsas, peru, comida peruana, peruvian food, Rotisserie (Product With Ingredients), Ají (Food), Food (TV Genre)

Id: M6XaBH2H_rw

Length: 1min 46sec (106 seconds)

Published: Thu May 14 2015