Aji Amarillo Sauce

 So, after some rather depressing news yesterday (an article I submitted didn't get accepted for publication), I went home and made some much needed comforting food.

I bought this jar of aji amarillo paste at the local Mexican grocery to make a recipe. Well, it was just sitting there, and I had a feeling it would be tasty in other things too, I just didn't know what. After perusing teh internets for a while, I took some ideas from many different sauces--meant to go with aji de gallina (a creamy, spicy chicken dish) and veganized the heck outta it.

Here's what's in my version of the sauce:

--1 piece whole wheat sprouted bread soaked in almond milk with some sugar (don't eat condensed milk and didn't have any soy creamer, it worked fine)
--1/2 jar of aji amarillo paste
--2 tsp. aji panca (same pepper, just dried then pasted)
--2 cloves minced garlic
--1-2 tsp. lemon juice (all out of limes, they would have been better probably)
--pinch of Mexican oregano and tumeric
--splash or two of veggie broth

1. Put ingredients in blender (all but the veggie broth)
2. Mix around and such until everything is dissolved.
3. Add veggie broth until sauce is desired consistency.

I put this over some Gardein cutlets. It would have worked with tofu, seitan or even maybe tempeh. I also made my favorite lime and garlic rice (just add lime juice, garlic, and olive oil to brown rice and cook it normally). I served it up with some tostones, and it was delicious! Aji amarillo is different than other spicy sauces you may be used to. It's hotter than a jalapeno, but has a different flavor. It starts off somewhat fruity and finishes hot.

Yum!

The night was finished off by checking out some bands at a local pub. They were both great! I really enjoyed the all-female group, Frankie Rose and The Outs--super great!
The first was was great too, except the bassist kept giving me the weird eye. But I was handed a free cd without prompting so, oh well:)