Description
A vibrant Peruvian sauce made by roasting yellow peppers, then emulsifying them with oil and acid to create a smooth, tangy condiment.
Technical
Roasting at 200–220 °C induces Maillard reactions that develop flavor and release capsaicin and carotenoids. The roasted pepper paste is blended with oil (≈10 % of the mixture) and vinegar, then heated to 80–85 °C to form a stable oil‑in‑water emulsion, while lime juice lowers pH to 3.4–3.6 for microbial stability. Antioxidants such as ascorbic acid and optional lecithin further protect against oxidation and improve texture.
Science
Primary Reaction
Maillard browning and oil‑in‑water emulsification
Sensory Profile
Aroma ()
citrusyfruitypepperyearthybright
Origin & History
Civilization
Quechua and Aymara peoples