Ingredients :
1 lb 2 oz (1/2 kilo) ají amarillo fresco / fresh yellow aji (chili)
2 cloves garlic
1 small onion
3 tablespoons vegetable oil
1/8 cup sugar
~1/8 cup milk (enough liquid to help the blender blend)
Salt
Pepper
Preparation:
Clean and rinse ají, remove veins and seeds and cut in large pieces. Boil in water with sugar for 5 minutes. Drain.
Roughly chop onion and garlic. Heat oil in a skillet and saute aji, onion, and garlic for 6 minutes. Season with salt, pepper, sugar and stir like you mean it, just until sugar is lightly melted.
Pour the contents of your pan, including all that oil and sugar, into a blender, add milk, and blend until a thick, soft purée is obtained. Unless your blender is DULL like mine, then you can settle for creamy with some small pepper pieces.
This sauce is best over starchy things, like potatoes or on bread or with crackers... because it is both Dulce y Picante! (sweet and spicy!) Could also be good on chicken, but I haven't tried it yet
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