Aji Pepper Sauce
Aji Pepper Sauce is a bold, tangy, and slightly fruity Peruvian condiment made from aji amarillo peppers, garlic, lime juice, and fresh herbs. It’s perfect as a dip, spread, or drizzle for meats, vegetables, and traditional Latin American dishes.
Ingredients
- 3 –4 Aji amarillo peppers Fresh frozen, or paste (de-seeded)
- 2 cloves Garlic Peeled
- ½ medium Onion Optional: sautéed for milder flavor
- ½ cup Cilantro Roughly chopped
- 2 tbsp Lime juice Or white vinegar
- ¼ cup Vegetable oil Olive oil also works
- to taste Salt
- 2 tbsp Mayonnaise or queso fresco Optional: for creamy variation
Instructions
Prepare the peppers
- Remove the seeds and veins from the aji amarillo peppers if using fresh. If using paste, measure 2–3 tablespoons.
Sauté the onion (optional)
- Lightly sauté onion in a bit of oil to reduce sharpness and add sweetness.
Blend everything
- Combine peppers, garlic, cilantro, lime juice, onion, and salt in a blender.
Add oil slowly
- While blending, slowly pour in the oil until the sauce emulsifies and becomes smooth.
Adjust consistency and flavor
- Add a spoon of water or more lime juice if it’s too thick. Taste and add salt as needed.
Make it creamy (optional)
- For a richer version, blend in mayonnaise or cheese until fully incorporated.
Store and serve
- Transfer to a sealed jar and refrigerate. Best used within one week.
Notes
- For a milder sauce, remove all seeds and use less pepper.
- This sauce is highly versatile—use it in sandwiches, over grilled chicken, or as a taco topping.
- To make it vegan, skip the cheese and mayonnaise.
- For a deeper flavor, roast the peppers before blending.