Salsa Amarrilla (Yellow Sauce)


To all you fans out there who love our yellow sauce and have been asking for the recipe, here’s to you!  This is exactly like we make it here, so if you don’t want it as hot or if you want it hotter, adjust the amount of seeds you put in.  When salting, remember you have saltines already in there.  Enjoy!

This is a small dinner plate so you can see the size of the pepper

1 clove garlic
2 chicken bullion
1 can evaporated milk
60 individual squares soda crackers
2  chicken bullion
2 TBSP oil
1 tsp sugar
salt and pepper to taste
7 mirasol peppers (3 with seeds)
1/2 cup hot water

Put all in a blender and process until smooth. Adjust crackers to make it thinner or thicker.

Yield: Approximately 1 quart


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