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Aji Amarillo Cream
- Makes about
150 ml
- Difficulty
Easy
By Luiz Hara
Published 2015
Aji amarillo is a Peruvian native bright orange–yellow chilli, with plenty of heat and a fruity finish. Here, it is combined with soured cream and Japanese mayonnaise to create a aji amarillo cream to use as with the blow-torched salmon nigiri in my Nikkei ‘surf & turf’ sushi trio.
Ingredients
50 g 1¾ oz ¼ cup 50
Method
Mix all of the ingredients in a bowl until well combined. Transfer to a sterilised, airtight container and keep in the fridge for up to a week. Please note that the cream will become hotter over time.
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