Total time: 20 minutes | Makes about 1 ½ cups
- ½ pound fresh aji amarillo (yellow Andean chiles) or other mild to moderately hot yellow chiles (see note)
- ¼ cup sparkling water
- 1 teaspoon kosher or sea salt, or more to taste
- 6 to 8 tablespoons extra-virgin olive oil
Step 1Seed the peppers and remove the ribs. If desired, reserve some seeds for added heat. Cut the peppers into 1-inch dice or smaller. In the bowl of a food processor or blender jar, combine the peppers, sparkling water and salt and purée. With motor running, slowly pour in 6 tablespoons of the oil and blend to a smooth emulsion the consistency of heavy cream, adding additional oil or tap water as needed. The salsa may be held at room temperature for several hours (stir before serving), and covered and refrigerated up to 1 week.
Note: Frozen aji amarillo are available at some Latin markets and work well (do not use canned chiles); rinse in hot water to defrost slightly, then remove the seeds, ribs and any ice clinging to ribs. Fresh hot Hungarian wax peppers or fruity green chiles, such as poblanos, may be substituted.
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