Aji Amarillo Salsa Dip

This dip makes a good side – try it with fries instead of ketchup.

Serves 6 – 8

1 lb Aji Amarillo
¼ cup canola oil
1 small garlic clove, crushed
pinch of salt
1 tbsp white vinegar
1 bunch scallions, finely chopped
Salt and pepper to taste

Cut aji in half and remove the seeds. Cover with water and soak overnight at room temperature.

In a small pot, boil the aji for 15 minutes or until soft. Let cool then peel the skin off. Place aji in a blender with canola oil, crushed garlic and a pinch of salt and blend to form a paste.

Pour paste in a bowl and mix in the vinegar and scallions until well combined. Add salt and pepper to taste.


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