Peruvian Aji-Style Sauce

Ingredients and Weight:

• 1 red bell pepper, roasted and peeled (about 1 pound)
• 6 ounces yellow onions, chopped
• 4 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped
• 1 habanero pepper, seeded and finely chopped (optional, for extra heat)
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon ground aji panca (or ancho chile powder)
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup lime juice
• Salt and black pepper to taste

Preparation Time:

• 20 minutes

Cooking Time:

• 1 hour (roasting bell pepper)

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Roast the bell pepper over an open flame or under a broiler until charred. Transfer the pepper to a bowl and cover with plastic wrap. Let it steam for 15 minutes. Once cooled, peel and remove the seeds.
2. In a large skillet over medium heat, sauté the onions and garlic until softened. Add the jalapeño and habanero peppers and cook for 2 minutes more.
3. Stir in the cumin, coriander, and aji panca. Cook for 1 minute, or until fragrant.
4. Add the roasted bell pepper, sour cream, mayonnaise, and lime juice to the skillet. Bring to a simmer and cook for 15 minutes, or until thickened.
5. Transfer the sauce to a blender and purée until smooth. Season with salt and black pepper to taste.

Nutritional Information:

• Serving size: 1/4 cup
• Calories: 150
• Fat: 10g
• Protein: 5g
• Carbohydrates: 15g

Dish Characteristics:

• Flavorful and aromatic with a moderate heat level
• Smooth and creamy texture
• Versatile and can be used as a dip, marinade, or sauce for various dishes

User Comments:

• "This sauce was a hit! It had just the right amount of heat and a delicious smoky flavor."
• "I couldn't find aji panca, so I used ancho chile powder instead, and it was still fantastic."
• "Great as a dip for tortilla chips and for marinating grilled meats."

Special Precautions and Tips:

• Wear gloves when handling the habanero pepper as it can irritate your skin.
• Adjust the amount of jalapeño and habanero peppers according to your preferred heat level.
• If you don't have a blender, you can use an immersion blender or a regular fork to purée the sauce.
• The sauce can be stored in the refrigerator for up to a week.