The Aji Amarillo is one of my 101 favourite chillies (Yes it is one that is in the new book, not out yet, but being published by Octopus called “101 Chilli to try before you die”), it comes from the Peru/Bolivia region of South America where it is also know as Aji Esabeche or the Peruvian Chilli, you may also find them dried under the names Aji Mirasol or Cusqueno.
This sauce from Encona is part of their taste of the Americas range, it comes in the traditional Encona 142ml/155g square bottle, the sauce is a yellow colour and looks to have a few seeds and small orange bits of chilli flesh in the mix.
On opening the bottle there is an initail fruity aroma with overtones of mustard, the flavour comes from mostly from the Amarillo’s which is followed by the mustard. It is not massively hot, Encona rate this as a medium sauce, it would go very well with hotdogs or some rare roast beef, the combination of the mustard and the warm sweetness from the Amarillo chillies is very pleasent.
Ingredients: Water, Amarillo Chilli Mash 10% (Amarillo Chilles (84%), Salt, Acid: Acetic Acid), Sugar, Roasted Onion Puree, Amarillo Chilli Powder (2.5%), Rapeseed Oil, Spirit Vinegar, Modified Maize Starch, Garlic Puree, Salt, Anti-Oxidant: Ascorbic Acid, Dijon Mustard (Water, Mustard Seeds, Vinegar, Salt), Onion Powder, Stabiliser: Xanthan Gum, Preservative: Potassium Sorbate, Parsley.
Bottle kindly provided by Encona
As one of my all time favorite chillies, I was worry that Encona would be just using the name to sell us another hotsauce. I sould not are worried they have done a very good job with the flavours of the Aji Amarillo and combining it with the Dijon Mustard has produced a sauce that I am very happy to use and recommend and at only £1.59 in by local Tescos it is a bit of a bargain.
As I write this I am enjoying it as a dip with some beef jerky, what a great combination, does anyone make a hot mustard flavour Jerky?