Peruvian Yellow Pepper Sauce

Step 1

Preheat grill to high.

Step 2

Place pepper on grate and grill until black on all sides, 4-6 minutes per side.

Step 3

Transfer to a plate and let cool.

Step 4

Scrape off the burnt skin. It's okay if you don't get all of it.

Step 5

Stem and seed the pepper, and cut into 1" pieces.

Step 6

Place pieces in a food processor or blender.

Step 7

Add all remaining ingredients.

Step 8

Puree to a smooth paste.

Step 9

You should be able to pour the sauce. If it is too thick to pour, mix in a little water.

Step 10

Serve at room temperature.

Step 11

Can be stored, covered and refrigerated, for up to 1 week.