A zesty and pungent citrus marinade made in a blender with wonderfully spicy and fruity Aji Amarillo Peppers. Fabulous to flavor Chicken, Fish, Vegetables and Vegan Proteins. Perfect with my Grilled Chicken Paillard Salad.

Place all ingredients in a blender and whirl – I add some parsley (or use cilantro) at the end for some flecks of texture.
Bold flavors makes great marinades!

Aji Amarillo peppers have a unique, fresh, and fruity flavor that is pleasant even to people unaccustomed to spicy ingredients. It’s the most popular pepper in Peru and there’s no way to avoid it if you eat the local food.

The ultimate in fusion cooking, Peruvian cooking is a combination of Incan staples and influences from Spanish, Chinese, Italian, French, African and Japanese cuisines!
Spicy Chili peppers are a definite staple, too, with over 300 varieties found in Peruvian cuisine.

The aji amarillo chili pepper is a spicy South American pepper with vibrant orange-yellow skin and fruity flavor. “Amarillo” means “yellow” in Spanish, and “Aji” means “chili” in South America, this pepper is also appropriately known as the “yellow chili.” The Ají Amarillo is grown in all areas of Peru.

The aji amarillo paste is sweet and spicy, and lends a brightness to your dishes. On the Scoville Scale, the Aji Amarillo ranges from 30,000 – 50,000 Scoville Heat Units (SHU), which is about as hot as a serrano pepper. That puts it somewhere in the “mild” zone when you compare it to certain peppers that have a score of over 3,000,000.

Make a VINAIGRETTE with the marinade! Simply whisk in extra virgin olive oil 1 – 1 to the marinade.

What I love about this recipe… the Marinated Chicken Paillard can be served so many ways! See the RECIPE!

Also see: Karen’s Peruvian Spice Blend – A versatile blend which adds a depth of flavor to vegetables – fantastic rub for poultry!
Essential to capture the zesty South American flavor.

Also see: Peruvian Potato Salad with Preserved Lemon Vinaigrette – steamed potatoes are naturally bright purple and team brilliantly with Olives, Scallions and Parsley with this Zesty Vinaigrette.

Enjoy the flavor of Peru!
Let me know what you think! 
Karen

Aji Amarillo Peppers are fabulous condiment for many dishes when you crave a spicy, fruity flavor.

Here is the paste                       Here are the whole peppers in brine (I use this one)

Peruvian Citrus & Herb Marinade with Aji Amarillo Peppers

A zesty and pungent citrus marinade made in a blender with wonderfully spicy and fruity Aji Amarillo Peppers. Fabulous to flavor Chicken, Fish, Vegetables and Vegan Proteins.

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 10 minutes minutes

Servings: 9 2 tablespoon servings: makes 18 tablespoons; 1 cup + 2 T.

Author: Karen Sheer a zest for life

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Ingredients

• 1/2 cup fresh orange juice*
• 1/4 cup fresh lime juice**
• 2 teaspoons orange rind coarsely chopped
• 1 teaspoon lime rind coarsely chopped
• 2 tablespoons aji amarillo peppers (use jarred), coarsely chopped
• 4 large garlic cloves peeled
• 1/4 cup sweet onion peeled, coarsely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 3 tablespoons flat leaf parsley divided: cleaned, dried; tightly packed (can use cilantro)
• 1/4 cup extra virgin olive oil

Instructions

• Add all ingredients except parsley to the carafe of a blender. Add 2 tablespoons of parsley (reserving 1 tablespoon.) Blend from low speed to high for 30 seconds until bright green and smooth.
• On low speed add olive oil through the feed tube slowly at medium speed until emulsified.

  Add 1 tablespoon parsley and blend for a few seconds - until the parsley is chopped, but not well blended.
• Place the marinade in a clean glass container and refrigerate. Use the marinade in the next few days - will stay fresh, but will lose its color in a few days.

Hint:

• Taste the marinade for heat. It will taste sharp and zesty - its a marinade! See if the spice level tastes right to you, can always add some minced aji amarillo if you like spicier.

Notes

*Fresh Orange Juice: Use a flavorful and brightly colored orange; honey tangerines, clementines or navel. 

**Fresh Lime Juice: Peruvian limes are tart but not as bitter as the limes in the United States. Use key limes if you can find them, I used Persian lime (most common.)

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Condiment

CUISINE: Peruvian

KEYWORDS: Peruvian Citrus Marinade, Peruvian Marinade

Nutrition Facts

Peruvian Citrus & Herb Marinade with Aji Amarillo Peppers

Amount per Serving

Calories

66

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Sodium

 

131

mg

6

%

Potassium

 

61

mg

2

%

Carbohydrates

 

3

g

1

%

Fiber

 

0.3

g

1

%

Sugar

 

2

g

2

%

Protein

 

0.3

g

1

%

Vitamin A

 

162

IU

3

%

Vitamin C

 

14

mg

17

%

Calcium

 

10

mg

1

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.