Ingredients with Measurements:
- 6 ripe tomatoes, chopped
- 1 red onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 tablespoons aji amarillo paste
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until softened.
3. Add the chopped tomatoes, aji amarillo paste, tomato paste, cumin, salt, and black pepper. Stir well to combine.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low and let simmer for 15-20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
5. Remove the saucepan from the heat and let the mixture cool slightly.
6. Transfer the mixture to a blender or food processor and blend until smooth.
7. Return the sauce to the saucepan and heat over low heat.
8. Stir in the chopped cilantro and let simmer for an additional 5 minutes.
9. Remove from heat and let cool before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Calories: 60
Fat: 4g
Carbohydrates: 6g
Protein: 1g
Sodium: 400mg
Substitutions for ingredients:
- Aji amarillo paste can be substituted with other chili pastes or fresh chili peppers
- Tomato paste can be substituted with tomato sauce or crushed tomatoes
Variations:
- Add a tablespoon of honey or sugar for a sweeter sauce
- Add a teaspoon of smoked paprika for a smoky flavor
- Add a tablespoon of lime juice for a tangy kick
Tips and tricks:
- Use ripe tomatoes for the best flavor
- Adjust the amount of aji amarillo paste to your desired level of spiciness
- Let the sauce cool before blending to avoid hot splatters
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce in a small bowl or ramekin alongside your favorite dishes.
Garnishes:
Garnish with additional chopped cilantro or a sprinkle of chili flakes.
Pairings:
This sauce pairs well with grilled meats, roasted vegetables, and rice dishes.
Suggested side dishes:
Serve with a side of avocado slices, black beans, or a simple salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out
- If the sauce is too thin, let it simmer for a few more minutes to thicken
Food safety advice:
Make sure to cook the sauce thoroughly and store it properly in the refrigerator.
Food history:
Ají de tomate is a popular sauce in Peruvian cuisine, often served with grilled meats and rice dishes.
Flavor profiles:
This sauce has a tangy, slightly spicy flavor with a hint of sweetness.
Serving suggestions:
Serve the sauce warm or at room temperature as a condiment or dipping sauce.
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Region: Peruvian