Aji amarillo is a Peruvian chile. This salsa uses a jarred paste made from these flavorful and fiery bright yellow peppers.
This recipe is an accompaniment for Pork Tenderloin Churrasco .
Recipe information
Yield
Makes about 3 cups
Ingredients
3 cups 1/4-inch cubes peeled cored pineapple (about half of 1 large)
1 cup chopped yellow bell pepper
1/2 cup chopped green onions
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped seeded red jalapeño chiles
4 teaspoons hot pepper Aji Amarillo paste* (from 7.5-ounce jar)
Preparation
Step 1
Combine all ingredients in medium bowl. Season with salt and pepper. Let stand 2 hours, tossing occasionally. (Can be made 1 day ahead. Cover and refrigerate.)
Step 2
*Available at Latin American markets.
