Peruvian Blood Orange
The Peruvian Blood Orange sauce is inspired from our work with local Peruvian chefs who come from a true culinary fusion culture. They bring together the flavors of Europe and Asia while using native ingredients such as aji panca (a sweet, smoky, slightly spicy pepper), aji amarillo (a fruity but fiery pepper), and Huacatay (black mint). Slow simmer your food to absorb the sweet and savory flavors from this cooking sauce, use as a grill sauce to bring caramelized goodness to your protein, or simply use as a dipping condiment with your favorite vegetables.
Ingredients: Sweet Onions, Roasted Red Peppers, Water, Brown Sugar, Orange Juice Concentrate, Blood Orange Juice, non-GMO Canola Oil, Aji Panca, Aji Amarillo, Lime Juice, Fresh Garlic, Fresh Ginger, Fresh Cilantro, Sea Salt, Apple Cider Vinegar, Peruvian Black Mint, Xanthan Gum
Instructions for a simple & flavorful meal: Season one-pound of cubed chicken or pork. In a saute pan, cook the meat with a tablespoon of vegetable oil on medium heat until lightly browned. Add contents of jar and simmer for 15 minutes. Serve with rice, beans or flatbreads.
The food culture of Peru melds together flavors of Europe, Asia, and South America. Some of our favorite Peruvian dishes have a fruity component, some spicy peppers, and some herbs. We bring the Peruvian experience to you through our wonderful Peruvian Blood Orange Sauce - spicy, sweet, and savory.
We suggest that you combine this sauce with any meat or fish while grilling or sauteing – or simply add it at the end of cooking as a condiment. It can be used as a grilling sauce for shrimp, or to glaze pork, chicken, or fish. Or it can be used to braise meat. Our on-line recipe suggestions will open up a world of possibilities for this luscious sauce.
|Dimensions||2.5 × 2.5 × 4.25 in|
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