2 lg yellow bell peppers
1/2 c chopped green onions
1/4 c vinegar
2 T olive oil
2 T lemon juice
2 t ground cumin
2 t ground aji amarillo or hot paprika
1 t ground turmeric
1/2 t salt
1/2 t black pepper
2 cloves of garlic, minced
Cut peppers in half and clean out. Place skin side up on foil-lined baking sheet. Flatten the peppers. Broil 15 minutes until blackened. Place the peppers in a ziploc bag, seal and let stand 15 minutes. Peel the skin off and chop the peppers. Place all ingredients in a blender and puree until smooth.
Great sauce to serve with meat and/or potatoes. Especially good with anticuchos!
