Amarillo chilli sauce from Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails (page 232) by Martin Morales

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Accompaniments: Plantain balls (Tachacho)

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • lorloff on January 01, 2024

    We made this to go with Bolivian empanadas and it was really great. We use ground ahi amariallo we had imported from Peru and Greek dried oregano. I really winner. Used a smaller amount of red wine vinegar and added some lime juice. Highly recommended will make again. We will be looking for more things to eat this with.

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