The yellow chile, called Aji Amarillo, is the most popular chile in Peruvian cooking adding a wonderful depth of flavor.
6 Aji Amarillo Chiles
½ C Diced sweet onion
3 Diced garlic cloves
1 T Coconut Oil
2t Brown Coconut Sugar
½ C Rice Wine Vinegar
¼ C Water
Slice and remove the stem end of the chile. Then slice the chile in half and remove by scraping with a small knife the seeds and inside membrane.
Place the chiles in a pot and cover with water. Bring to a boil. Pour out the water. Add fresh water. Repeat this boiling process four times and let the chiles sit in the final hot water bath for 15 minutes. This process will remove the heat from the chiles but will leave their base flavor. Then slice the chiles into broad pieces and place in a blender.
While boiling the chiles, dice the sweet onions and garlic. Fry them in a good oil, like coconut oil until they are slightly browned. Add them to the blender.
Add the Rice wine vinegar, coconut sugar, and water.
Blend until smooth. Add more water if it is too thick. Store in a air tight container and refrigerate until ready to use.
This base is used to make delicious sauces, ceviches, or can be added to many recipes like salmon cakes.