Summary

Ingredients

• 500 g chilli, (aji), yellow, reen
• 2 tablespoon mayonnaise, possibly more
• 3 nuts, pecanas (alternatively walnuts)
• 2 tablespoon vegetable oil
• 1 teaspoon sugar

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Instructions

1. Wash the aji, cut in half and empty.
2. (The better the aji is cleared out, the milder the sauce will be afterwards.
3. - so if the sauce should be a bit spicier - add some of the cleared contents again)
4. Put all ingredients together in a blender and chop well. Alternatively, chop with a hand blender.
5. This sauce, dip or whatever you call it, can be used with all meat dishes, to refine sauces, or simply as a table seasoning.
6. Note: Will keep in the refrigerator for a maximum of 1 or 2 days.
7. So, lay out the prepared amount as required.