The aji Amarillo chili has a unique flavor profile reminiscent of berries and citrus. It adds a bright burst of flavor to everything. Unfortunately, they aren’t available fresh in the U.S. But I managed to find them frozen at a market specializing in Hispanic foods. The added sweet peppers and grape tomatoes increase the sauce’s nutrient value and reduces the heat.

Recipe notes: What you will need: a blender, a food processor, and a fine mesh strainer. Active prep time: 30 minutes. Yields: 2 cups. Difficulty level: Easy

Ingredients:

• 1 lb Amarillo chiles, fresh, frozen stems and seeds removed
• 1 large yellow bell pepper, seeded, ribs removed, quartered
• 1 large orange bell pepper, seeded, ribs removed, cut into strips
• 1 6oz pkg yellow grape tomatoes
• 8 garlic cloves peeled
• 1/4 cup water
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• 1 cup grated Parmesan cheese or vegan parmesan
• 1 cup grapeseed oil

Preparation:

1. Wash and prepare chilies and vegetables.
2. In a food processor, add chilis, bell peppers, tomatoes, garlic, water, and puree ingredients.
3. Transfer puree to a strainer.
4. Pressing on pulp with the back of a spoon, strain puree until all liquid is removed from the pulp.
5. Discard pulp.
6. Pour the puree into a blender.
7. Add cheese. With the blender running, slowly add oil.
8. Use within a few days, or pour the sauce into ice-cube trays and freeze.
9. Use as for chicken, fish, and vegetables, or add it to rice and soups.