Fruity mango and guava bring a tropical sweetness to this sauce, while spicy-hot ají amarillo (a traditional South American chile paste) and cumin make for a show-stopping finish. Perfect for chicken, seafood and skewered pork and steak. Fire + meat + sauce. Grill on.
Mix mango, guava jelly, ají amarillo paste, garlic salt, cumin and red pepper in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally. Remove from heat. Stir in lime juice.
Transfer mixture into blender container; cover. Blend until smooth. Serve sauce warm or chilled.
Test Kitchen Tips:
Ají amarillo paste is made from ají amarillo, a hot and fruity South American yellow chile pepper. It can be found in Latin markets, online specialty stores or the Latin aisle of some supermarkets.
Serve Guava Mango Ají Amarillo Sauce with Brazilian Meat Skewers.