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Does anyone have a recipe for Peruvian sauce they put on rice?

I just returned from a trip to Peru Misson and every day we were served lunch impressive local women who worked with the church standing on. We had rice with every meal and always was a kind of very spicy yellow sauce we put on the rice. The sauce was terrible and they told me was called "chili sauce". I have seen a series of "chili sauce" recipes online, but all are green, not yellow, not too hot as those in Peru. Please help, I've seen a lot of pages of recipes and nothing gives me what I want. I was in Trujillo, if that helps.

I think this is what you are looking for. Huancaína Sauce 4 tablespoons vegetable oil 1 / 2 cup chopped onion 4 peppers Chile yellow (yellow chili) 2 cloves garlic, mashed 2 cups white cottage cheese (cheese Freso) 4 crackers 3 / 4 cup evaporated milk Salt and pepper to taste Remove the seeds from Chile and yellow peppers cut into 1 inch pieces.Sauté onion, garlic, peppers and Chile in the oil until onion is tender, about 3-5 minutes. Remove from heat and let cool. The onion in the mixture of Chile in a food processor or blender. Add evaporated milk and mix. Add cheese and crackers and blend until smooth. The sauce should be fairly thick. Thicken the sauce with crackers or thinner sauce with milk if necessary. Season with salt and pepper to taste. Serve at room temperature or chilled. Here is another Peruvian yellow sauce. Saffron-Aji Amarillo Sauce 6 cloves garlic, sliced 4 shallots, sliced 1 tbsp saffron treads 2 chiles jalapenos, sliced 4 bay leaves 1 teaspoon black pepper 1 cup distilled white vinegar 1 cup white wine 2 cups mayonnaise 1 (6 oz) jar of yellow pepper sauce 1 tablespoon salt Combine first 8 ingredients in small saucepan. Using medium heat, simmer and reduce until 1 / 2 cup remains. Cool reduction. Remove and discard bay leaves and peppercorns. Puree the reduction above until smooth. Mix in a bowl with mayonnaise and chili sauce bottle yellow. Add salt and mix well. Serve immediately. Leftovers can be stored up to two weeks in the refrigerator in an airtight container I think one of them is the sauce you are looking for. That's how they do. Bon Apetit!

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