The Peruvian Amarillo Sauce is a blend of Peruvian Amarillo chillies, roasted onion, spices and herbs. It is subtly spicy with a hint of garlic and has a slightly sweet taste. It is also vegan friendly and gluten-free.
What I liked about the sauce is that it has pretty distinct flavours and so works really well not just as a dip but even as a marinade or to drizzle over salads. I decided to use the sauce in a quick fix meal and was really pleased with the outcome. I brushed some sauce on aubergine slices, grilled them and served them alongside some quinoa.
1 cup quinoa (I have used red and white quinoa with Bulgar wheat)
2 cups vegetable stock
I am waiting for a good day to get my barbecue on - this sauce will be just the thing I need.
Both the Smokey Jalapeño and the Peruvian Amarillo sauce are going to be staples in my kitchen!
Ingredients
1 cup quinoa (I have used red and white quinoa with Bulgar wheat)
2 cups vegetable stock
1 tbsp Peruvian Amarillo sauce
1 tsp olive oil
1 aubergine (eggplant), cut in thick slices
Dried parsley for garnish
Method
Rinse the quinoa under cold water. Add it to a saucepan with the vegetable stock and cook for 10-12 minutes (or as per packet instructions), or until cooked. You could also cook the quinoa in water but I just feel the stock gives it a nicer taste.
Mix the Peruvian sauce with the olive oil and brush both sides of the aubergine slices with this mixture.
Heat a grill pan on medium. Place the aubergine slices and grill on both sides until tender and lightly crisp.
Once the quinoa is cooked, fluff it up with a fork. Check for seasoning.
Drizzle over some of the Amarillo sauce and garnish with parsley.
I was also sent the Mexican Smokey Jalapeño sauce which I used as a dip with some sweet potato chips. This sauce has quite a smokey flavour and a slightly fruity taste to it. This one is gluten-free too.
Both the Smokey Jalapeño and the Peruvian Amarillo sauce are going to be staples in my kitchen!
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