Passionfruit Chile Sauce (Salsa De Maracuya)
15m prep 10m cook 25m ready
A vibrant and spicy sauce made with aji amarillo and Scotch bonnet peppers, passionfruit, and citrus. Perfect for adding a tropical kick to grilled meats, tacos, or as a dipping sauce.
Ingredients
- 4 aji amarillo chile peppers stemmed
- 1 Scotch bonnet chile pepper stemmed and seeded
- 118 ml fresh passionfruit pulp
- 118 ml freshly squeezed orange juice
- orange zest
- 29.6 ml freshly squeezed lime juice
- 14.8 ml coconut sugar or agave nectar
- 59.1 ml Valentina hot sauce
- 59.1 ml avocado oil
- sea salt
- freshly cracked black pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 59.4 mg
- Iron: 7.72 mg
- Magnesium: 92.9 mg
- Phosphorus: 163 mg
- Potassium: 1923 mg
- Zinc: 1.06 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 118 ml fresh passionfruit pulp
- 118 ml freshly squeezed orange juice
- orange zest
- 29.6 ml freshly squeezed lime juice
- 14.8 ml coconut sugar or agave nectar
- 59.1 ml Valentina hot sauce
- 59.1 ml avocado oil
- sea salt
- freshly cracked black pepper
Prepare
- 4 aji amarillo chile peppers, stemmed
- 1 Scotch bonnet chile pepper, stemmed and seeded
Let's Cook
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Step 1.
Fill a medium pot with water, add a generous pinch of salt, and bring to a boil over medium-high heat.
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Step 2.
Add the stemmed aji amarillo chile peppers and the stemmed, seeded Scotch bonnet chile pepper to the boiling water. Blanch for about 10 minutes, until the peppers are tender.
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Step 3.
While the peppers blanch, prepare an ice water bath in a bowl. After 10 minutes, use tongs or a slotted spoon to transfer the peppers to the ice water bath to shock them and stop the cooking, preserving their bright color.
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Step 4.
Drain the shocked peppers and place them in a blender. Add the passionfruit pulp, orange juice, orange zest, lime juice, coconut sugar or agave nectar, and Valentina hot sauce. Blend on high until completely smooth, about 30 seconds to 1 minute.
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Step 5.
Reduce the blender speed to low. With the blender running, slowly drizzle in the avocado oil until fully emulsified and the sauce is creamy.
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Step 6.
Season the sauce with sea salt and freshly cracked black pepper to taste. Blend briefly to combine, then transfer to a serving bowl or jar. The sauce can be used immediately or refrigerated for up to a week.
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