Aji chili pepper
A creamy, spicy, and vibrant sauce made with aji chili peppers, garlic, lime, and a touch of cheese—perfect for grilled meats, potatoes, or dipping.
Ingredients
- 3 whole Aji chili peppers Preferably ají amarillo seeded and boiled
- 1 tbsp vegetable oil Can substitute with olive oil
- 1 clove garlic Minced
- ¼ cup mayonnaise Adds creaminess
- 2 tbsp fresh lime juice For acidity
- ¼ cup queso fresco Or feta cheese crumbled
- to taste – salt Adjust as needed
Instructions
- Boil the aji chili peppers in water for 5–10 minutes to soften and reduce excess heat. Remove seeds if not already done.
- Drain and cool the peppers.
- In a blender, combine boiled peppers, garlic, oil, lime juice, mayonnaise, and cheese.
- Blend until smooth and creamy. Add salt to taste.
- Transfer to a bowl and refrigerate for at least 30 minutes before serving.
Notes
- You can store the sauce in the fridge for up to 5 days in a sealed container.
- For a vegan version, use plant-based mayo and omit the cheese or use a dairy-free substitute.
- This sauce pairs especially well with Papa a la Huancaína and grilled chicken.