Aji Mirasol Sauce

Aji Mirasol Sauce. jpgI found this recipe in one of my favorite Peruvian cookbooks: El Perú y Sus Manjares, Un Crisol de Culturas by Josie Sison Porras de De La Guerra. This is a compilation of recipes that belong to convents and to well-known families with long histories in Lima, and of course I fell in love with most of them. Many of these recipes are very old, therefore they are made in the traditional manner. Using a batán (mortar stone) to grind ingredients, and many other artisanal utensils that we hardly see in modern day cooking.

Aji Mirasol Sauce. jpgThis ají mirasol (dried yellow chili pepper) sauce is one of my favorite recipes from the book. It starts with dried ají mirasol, but I make it often with ají mirasol paste because I know that finding our unique peppers can be difficult if you don´t live in Peru or have a grocery store well stocked with South American ingredients nearby.

Aji Mirasol Sauce. jpgThis sauce only has four ingredients: vegetable oil, ají mirasol paste, evaporated milk, and salt. It is very easy to make and it´s perfect to pour over some boiled or steamed potatoes, chicken, pork, or fish. In this cookbook, however,  it is gloriously served over a delicious causa. The first time I made it I served it over causa as well and I loved it! But then again, I love causa in any color shape or form.

Aji Mirasol Sauce. jpg

Crema de Aji Mirasol. jpgP1016611If you want to make it with real (whole) ají mirasol, slice the peppers, discard the seeds and ribs, toast them in a dry skillet, cover with water, and boil them three times, changing the water every time. Cool the peppers and process in the blender until creamy. You can strain the paste or leave it a bit thicker like that.


Aji Mirasol Sauce
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cup
 
Ingredients
  • ⅓ cup vegetable oil
  • ½ cup aji mirasol paste
  • 1 can unsweetened evaporated milk
  • Salt
Instructions
  1. Heat the vegetable oil in a saucepan over medium heat. Add the aji mirasol paste and fry, stirring, until the mixture curdles.
  2. Add the evaporated milk and salt to taste. Continue cooking a few minutes until the sauce is bubbling and lightly thick. Turn off the heat.
  3. Serve.


Comments

  1. When serving the Aji Mirasol Sauce over causa is it at room temperature?

  2. Hola estimada, muchas gracias por compartir. Acá una chilena cocinando en Italia, recabando pues sabores del mundo. Suena muy precioso ese libro de recetas! Le quería preguntar si sabe si es posible conservar esta salsa. Yo la he visto en varios locales ya confeccionada (en mercados latinos en Madrid porque acá en Italia no llegan productos latinoamericanos), pero siempre con químicos añadidos, por lo que querría hacerla yo misma. Pero no sabría cuánto tiempo me puede durar o qué le puedo añadir para conservarla por más tiempo. Por ahora empezamos por comprar las semillas (han llegado hoy!) y las plantaremos en el huerto. Esperamos con ansias la primavera. Muchos saludos!

  3. Buenas tardes, me parece una receta muy interesante. Crees que podría funcionar bien como salsa para recetas de pasta, como tallarines, spaghetti, etc? Quizá añadiendo cebolla y o ajo, sofriéndolos algo, antes de agregar la pasta de ají mirasol…
    Muchas gracias de antemano
    Un saludo desde Valencia (España)

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