Amarillo Pepper and Huacatay Leaf Hot Sauce

Amarillo Pepper and Huacatay Leaf Hot Sauce is a vibrant and flavorful sauce from Peru, known for its unique balance of spicy, tangy, and herbaceous notes. This sauce combines the yellow Amarillo chili pepper, a key ingredient in Peruvian cuisine, with Huacatay, a type of black mint or Mexican marigold herb, often used in Andean cooking.

Flavour Profile:

• Amarillo peppers provide a moderate heat with a slightly fruity, tangy, and earthy flavor, often described as “golden” or “sunny.”
• Huacatay adds a distinctive minty, basil-like aroma with herbal and slightly spicy undertones, which is a hallmark of many Peruvian dishes.
• The result is a complex sauce that’s spicy, aromatic, and perfect for pairing with meats, vegetables, and even seafood.

Uses:

• It’s often used as a marinade for grilled meats (like pollo a la brasa, a famous Peruvian rotisserie chicken), seafood, and vegetables.
• This sauce is also a great accompaniment for Peruvian-style ceviche, potatoes, fried foods, or served with rice.

Amarillo Pepper and Huacatay Leaf Hot Sauce Recipe

Serves: 2-4
Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

• 4 yellow Amarillo peppers (seeds removed for less heat, or keep them for more intensity)
• 1/4 cup Huacatay leaves (fresh or frozen, or you can substitute with fresh oregano or basil if Huacatay is unavailable)
• 2 garlic cloves, minced
• 1/4 cup white vinegar (or lime juice for a fresher, tangier flavor)
• 1/4 cup olive oil or vegetable oil
• 1/2 teaspoon salt, or to taste
• 1 tablespoon coriander seeds (optional, for extra depth)
• 1 tablespoon sugar (optional, to balance acidity)
• Water (if needed for thinning the sauce)

Preparation:

1. Prepare the Amarillo Peppers:

   • If you’re using fresh Amarillo peppers, slice them and remove the seeds (for less heat). If using canned Amarillo pepper paste, skip this step.
   • Tip: You can also roast the peppers over a flame for a smokier flavor, but this is optional.

2. Blend the Ingredients:

   • In a blender or food processor, combine the Amarillo peppers, Huacatay leaves, garlic, salt, and coriander seeds (if using).
   • Add the vinegar and olive oil, and blend until smooth. If the sauce is too thick, add a bit of water to achieve your desired consistency.

3. Cook the Sauce:

   • Pour the blended sauce into a small saucepan. Bring it to a simmer over medium heat for 5-10 minutes.
   • Stir occasionally, and if needed, adjust the salt or sweetness by adding sugar or more vinegar to taste.

4. Cool and Store:

   • Let the sauce cool to room temperature. If not using immediately, store it in an airtight container in the fridge for up to 1 week.

5. Serve:

   • This sauce is perfect as a dip, marinade, or drizzle over grilled chicken, seafood, or roasted vegetables.

Serving Suggestions:

• Grilled Chicken: Use the hot sauce as a marinade or drizzle it over grilled chicken for a flavorful kick.
• Ceviche: Mix the sauce into a Peruvian ceviche for a spicy and tangy dressing.
• Empanadas: Serve the sauce alongside fried empanadas or patties as a dip.
• Rice & Potatoes: It pairs wonderfully with Peruvian-style rice or even papas a la huancaina (boiled potatoes with cheese sauce).