This sauce is also good with the Baked Beef Empanadas.
1 large yellow bell pepper (about 10 ounces)
1/4 cup finely chopped green onions
2 tablespoons white vinegar
1 tablespoon water
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground aji amarillo or hot paprika
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
How to Make It
Cut bell pepper in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop. Place bell pepper and remaining ingredients in a blender, and process until smooth.
This recipe was updated for the November, 2012 25th anniversary issue.
Caution of warning for this recipe: I followed it to the T and had made a similar one in the past as an empanada dipping sauce. This one tasted overpoweringly like vinegar and ruined the entire batch. I tried adding more roasted yellow pepper but to no avail.
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