It might be made with aji amarillo, which is a spicy yellow pepper from Peru. You won't find these peppers fresh in the US, generally, but you can buy it as a jarred paste: Aji Amarillo on Amazon
There's a sauce made with this stuff that I think I've had at pretty much every Peruvian restaurant that I've been to, and it's fairly creamy, but I think that sauce is typically blended with hard boiled egg whites and it's usually a paler yellow than the pic you posted.
If you can find the right peppers, then yes making your own paste would be awesome.
I couldn’t, so I bought this, and it’s pretty delicious: Inca's Food Aji Amarillo Paste -... https://www.amazon.com/dp/B003G52K5E?ref=ppx_pop_mob_ap_share
My most successful use was as a small added element in ceviche, but I’ve also been lazy and just dipped chicken in and golly it’s good.
I didn't learn about Mike's Hot Honey as a pizza garnish / ingredient / topping, until reading Peter Reinhart's book "Pizza Quest" this month. And oh boy is it a great addition IMO.
So I set out to find an acceptably close DIY substitute. And, on trial number 8: success! Here's the recipe I'm using
4 oz (118 ml) Honey -- I used Trader Joe's Mostly Mesquite
2 teaspoons (10 ml) Aji Amarillo chili paste from Peru
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) water
PROCEDURE
1. Put honey and chili paste in a small saucepan. Heat over medium heat until it boils.
2. Reduce heat to medium-low and let simmer for 4 minutes
3. Remove from heat and let cool 2 minutes.
4. Add the 1 Tbsp cider vinegar and the 1 Tbsp water. Stir with wooden utensil / chopstick
5. Let cool another 3 minutes, then pour into glass bottle for storage.
6. Enjoy!
The original Mike's Hot Honey says it uses peppers sourced from Uruguay, Peru, and Brazil -- so, with only one pepper type, this can't possibly be a 100.00% perfect copy of the original. But I'd say it's awfully damn close, and the ingredients are easily available: (Aji Amarillo at amazon)
This is the brand I used:
Inca's Food Aji Amarillo Paste - Hot Yellow Pepper Paste, 7.5 Oz Jar - Product of Peru https://www.amazon.com/dp/B003G52K5E/ref=cm_sw_r_cp_api_i_7YKHA8YY4MP6X0TYAZE9?_encoding=UTF8&psc=1
As far as the jalapeños, I feel like recipes usually treat that as a personal preference. If you like it spicier, include the ribs and seeds, if you want milder, take ‘em out. Personally I left them in and it has a mild, pleasant heat for me.
I'm thinking of creating it some day, but I want some Aji Amarillo to be used when stir-frying the beef.
FLOUR (biga + 2nd day) 100.00% WATER (biga + 2nd day) 70.00% SALT (2nd day) 2.15% YEAST (biga + 2nd day) 0.54%
BIGA WT. AS % OF TOTAL WT. 20.50%
BIGA WATER / BIGA FLOUR 66.66% BIGA YEAST / BIGA FLOUR 0.14%
Really pleased with my DIY clone of Mike's Hot Honey for pizza, here's the recipe
I didn't learn about Mike's Hot Honey as a pizza garnish / ingredient / topping, until reading Peter Reinhart's book "Pizza Quest" this month. And oh boy is it a great addition IMO.
So I set out to find an acceptably close DIY substitute. And, on trial number 8: success! Here's the recipe I'm using
4 oz (118 ml) Honey -- I used Trader Joe's Mostly Mesquite
2 teaspoons (10 ml) Aji Amarillo chili paste from Peru
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) water
PROCEDURE
1. Put honey and chili paste in a small saucepan. Stir together over medium heat and bring to a boil
2. Reduce heat to medium-low and simmer for 4 minutes, stirring occasionally
3. Remove from heat and let cool 2 minutes
4. Add the 1 Tbsp cider vinegar and the 1 Tbsp water. Stir with wooden utensil / chopstick
5. Let cool another 3 minutes, then pour into glass bottle for storage. Use a funnel
6. Enjoy!
The label on the original Mike's Hot Honey bottle says it includes peppers sourced from Uruguay, Peru, and Brazil -- so, with only one pepper type, this can't possibly be a 100.00% perfect copy of the original. But I'd say it's awfully damn close, and the ingredients are easily available: (Aji Amarillo at amazon)
Really pleased with my DIY clone of Mike's Hot Honey for pizza, here's the recipe
https://i.imgur.com/NzRAUQh.png
I didn't learn about Mike's Hot Honey as a pizza garnish / ingredient / topping, until reading Peter Reinhart's book "Pizza Quest" this month. And oh boy is it a great addition IMO.
So I set out to find an acceptably close DIY substitute. And, on trial number 8: success! Here's the recipe I'm using
4 oz (118 ml) Honey -- I used Trader Joe's Mostly Mesquite
2 teaspoons (10 ml) Aji Amarillo chili paste from Peru
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) water
PROCEDURE
1. Put honey and chili paste in a small saucepan. Heat over medium heat until it boils.
2. Reduce heat to medium-low and let simmer for 4 minutes
3. Remove from heat and let cool 2 minutes.
4. Add the 1 Tbsp cider vinegar and the 1 Tbsp water. Stir with wooden utensil / chopstick
5. Let cool another 3 minutes, then pour into glass bottle for storage.
6. Enjoy!
The label on the original Mike's Hot Honey bottle says it includes peppers sourced from Uruguay, Peru, and Brazil -- so, with only one pepper type, this can't possibly be a 100.00% perfect copy of the original. But I'd say it's awfully damn close, and the ingredients are easily available: (Aji Amarillo at amazon)
I'm Peruvian and last year for Friendsgiving I made causa de atun for a mix of picky and non-picky eaters. It was a huge hit, people devoured it.
It's not hard to make, you just have to make sure you have Aji Amarillo (which you can order on amazon even). and if you prepare it on a casserole or deep glass baking dish, you can make 1 big ass thing of causa and it's a nice side dish for your family.
Essentially it's potatoes and tuna salad, who tf doesn't eat potatoes and tuna salad?
Anyways, hope this helps!
If you can find amarillo pepper sauce like this, it is the game changer for "Incan" style chicken. https://www.amazon.com/Incas-Food-Aji-Amarillo-Paste/dp/B003G52K5E
This probably won't be useful to you tonight unless you feel like rushing out and buying these ingredients (if you don't have them on hand already), but I have a wet rub that makes a pretty good Peruvian-style roast chicken. Might be good to keep in mind for the future when you're craving that rotisserie chicken but don't feel like driving there to get it.
You will need:
Aji amarillo paste (tangy yellow pepper paste)
Huacatay (black mint paste)
Cumin
Apple cider vinegar
Salt
Honey
Garlic powder or chopped garlic
Mix a spoonful of each of the pastes, 1 tsp of cumin, 1 tsp of cider vinegar, 1 tsp of honey, salt, and garlic together to form a wet paste. Rub all over chicken. Roast at 375 degrees for 90 minutes. Instant pollo! The chicken drippings tastes great over potatoes and rice, too.
note - I have been able to find both the aji amarillo and the black mint paste for half of the Amazon price at a Latino market.