This is a nice sweet mild chilli sauce, you will get sweLooking for a homemade chilli sauce that delivers flavour without overwhelming heat?

This sweet and mild chilli sauce combines fruity Aji Amarillo chillies with plums, garlic, and a touch of spice to create a balanced sauce that works across a wide range of meals. It’s perfect with bacon and eggs, but just as good on grilled meats, sandwiches, or as a dipping sauce.et, salty and some gentle spice with this one. Perfect chilli sauce for a typical bacon and eggs breakfast. Or you could put in on almost any meal.

Why Use Aji Amarillo Chillies?

Aji Amarillo is a mild, fruity chilli commonly used in Peruvian cuisine. It delivers a unique balance of gentle heat and bright flavour, making it ideal for sauces where you want depth without excessive spice.

If you’re after a chilli that enhances flavour rather than dominates it, Aji Amarillo is a great choice.

Ingredients

Method

1. Preheat oven to 160 deg celsius and line a baking tray with tinfoil.
2. Slice and deseed Aji Amarillo chillies, lightly coat in olive oil and roast for 40mins or until flesh is soft.
3. Place roasted Aji Amarillo chillies into a food processor and blend to a smooth paste, adding a little olive oil while blending helps make a nice smooth paste.
4. Strain and remove seeds from plums. Keep the juice.
5. Place fresh Aji Amarillo paste and deseeded plums into a large saucepan or stock pot. Heat gently and gradually add the plum juice (do not boil). Once the plums and the paste has combined well, allow to cool the pour the mixture into a food processor. Add the anchovy fillets and blend to a smooth paste.  Strain paste and pour back into your saucepan or stock pot.
6. Add ginger, garlic, vinegar and sumac to mixture, heat gently and do not let it boil. Reduce mixture by half or until you have a nice thick sauce. Season with salt and white pepper.
7. Allow mixture to cool. Once cool, you are now ready to enjoy and bottle your sauce. Refrigerate once bottled.