Aji Amarillo Sauce
This vibrant and creamy Peruvian aji amarillo sauce blends the fruity heat of yellow chilies with fresh lime and garlic, creating a delicious and versatile condiment for meats, seafood, vegetables, and more.
Ingredients
- 4 large aji amarillo peppers fresh or frozen; or 3–4 tablespoons of aji amarillo paste
- 2 cloves garlic peeled
- 2 tablespoons lime juice freshly squeezed
- 2 tablespoons vegetable oil or olive oil
- ½ teaspoon salt or to taste
- 2 –3 tablespoons water optional, to adjust consistency
- Optional 1 tablespoon mayonnaise or queso fresco for a creamier texture
Instructions
- Remove the stems and seeds from the aji amarillo peppers. If using frozen peppers, thaw first.
- Boil the peppers in water for about 5 minutes to soften, then drain and cool slightly.
- Add the boiled peppers, garlic cloves, and lime juice to a blender or food processor.
- Blend while slowly drizzling in the oil to create a smooth, creamy sauce.
- Season with salt, taste, and adjust if needed. Add a splash of water to thin the sauce if it feels too thick.
- For an extra creamy version, blend in a spoonful of mayonnaise or crumbled queso fresco.
- Store in an airtight container in the refrigerator for up to one week.
Notes
- Fresh aji amarillo peppers give the best flavor, but paste versions work well if fresh chilies are unavailable.
- Roasting the peppers lightly before boiling can add deeper sweetness and complexity.
- Adjust lime juice and salt based on your taste preferences.
- Freeze extra sauce in small portions to always have some on hand.