Aji Amarillo Sauce

If you’ve ever wanted to bring a little vibrant South American sunshine to your meals, Aji Amarillo Sauce is your new best friend. This golden-yellow, spicy sauce bursts with fruity heat and a subtle smokiness that perks up everything from grilled meats to simple sandwiches. Let’s dive into what makes it so special and how you can whip it up right at home.

Tags / Categories

• Flavor profile: Spicy, fruity, slightly smoky, tangy
• Main ingredients: Aji amarillo peppers, garlic, lime, mayonnaise/yogurt
• Region: Peru, Andes
• Usage: Condiment, marinade, dipping sauce, accompaniment

Quick Info Box

• Prep Time: 10 minutes
• Cook Time: 5 minutes (optional)
• Total Time: 15 minutes
• Difficulty Level: Easy
• Yield: About 1 cup (8 servings)

Ingredients List

• 3 tablespoons aji amarillo paste (fresh or from a jar)
• 1/2 cup mayonnaise (or Greek yogurt for lighter option)
• 1 garlic clove, minced
• 1 tablespoon fresh lime juice
• 1 teaspoon vegetable oil (optional, for silkier texture)
• Salt, to taste
• Black pepper, a pinch
• Optional: 1 teaspoon honey or sugar (to balance heat)

Instructions

1. Prep your peppers: If you’re using fresh aji amarillo peppers, slice and remove seeds for less heat. If using paste, you’re good to go.
2. Mix the base: In a bowl, whisk together mayonnaise (or Greek yogurt), aji amarillo paste, minced garlic, and lime juice. This combo is where the magic begins.
3. Smooth it out: Add the vegetable oil slowly while whisking to give the sauce a creamier, smooth consistency. Don’t stress if it’s a little chunky—you can blend it for an ultra-smooth texture.
4. Season: Salt and pepper are your friends here. Taste and adjust accordingly. If you find it a tad too spicy, stir in a little honey or sugar to mellow things out.
5. Chill & marry flavors: Let the sauce rest in the fridge for at least 20 minutes. Your kitchen will smell amazing right about now, and the flavors will deepen beautifully.

Serving Suggestions

This sauce is incredibly versatile:

• Drizzle over grilled chicken or fish for a zesty kick.
• Use as a spread on sandwiches or burgers for a bright, spicy twist.
• Mix with fresh veggies as a vibrant dip.
• Pour over roasted potatoes or sweet potato fries.
• Serve alongside ceviche or other classic Peruvian dishes.

Origin & History

Aji amarillo means “yellow chili” in Spanish, and it’s the backbone of many traditional Peruvian dishes. This pepper, with its fruity heat and glowing hue, is a staple in Andean kitchens dating back centuries. The sauce typically pairs aji amarillo with creamy bases like mayonnaise or yogurt to temper the lively spice, creating a balance that’s unforgettable. Historically, aji amarillo was even used for ceremonial purposes by ancient cultures, showing just how prized it has always been.

Variations & Substitutions

If you can’t find aji amarillo paste or peppers, no worries! Here are some alternatives:

• Substitute spicy yellow peppers: Use banana peppers or mild yellow chilies combined with a pinch of cayenne—results won’t be identical but will bring some similar color and heat.
• Make it vegan: Swap out mayo for vegan mayonnaise or blended silken tofu for creaminess.
• Add freshness: Toss in some chopped cilantro, parsley, or even a splash of orange juice for a citrusy lift.
• Spicy kick: For a hotter sauce, leave some seeds in the peppers or add a dash of hot sauce.

Storage & Make-Ahead Tips

This sauce keeps well!

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: While freezing can change the texture slightly, you can freeze in small portions for up to 1 month. Thaw in the fridge and whisk before using.
• Make-ahead: Prepare a day ahead to let the flavors blend even more deeply—it tastes even better after a little rest.

Nutritional Information (per 2 tbsp serving)

• Calories: ~90 kcal
• Fat: 9g (mostly from mayonnaise or yogurt)
• Carbohydrates: 1g
• Protein: 0.5g
• Sodium: ~150mg (depends on salt added and mayo)

Related Sauces / Try Next

• Huancaina Sauce – a creamy, spicy Peruvian cheese sauce perfect for potatoes.
• Rocoto Sauce – fiery Peruvian sauce with rocoto peppers that brings serious heat.
• Chimichurri – a vibrant Argentine green sauce packed with herbs and zing.

FAQ

Can I use fresh aji amarillo peppers instead of paste?
Absolutely! Just remove the seeds for less heat, chop finely, and blend with the other ingredients. If fresh peppers aren’t available, the paste is a fantastic and convenient option.

Is this sauce very spicy?
It carries a moderate heat—a lively warmth that tugs at the taste buds but won’t torch you. You can always adjust by adding more aji paste (for heat) or more mayo/yogurt (to cool it down).

What’s the best way to serve leftover sauce?
Keep it chilled tightly sealed in the fridge. It’s excellent the next day and perfect for quick snack dips or as a marinade boost.

In summary, Aji Amarillo Sauce is a bright and versatile Peruvian condiment that adds a unique spicy-fruity flavor to your dishes. Easy to prepare and endlessly adaptable, it’s a wonderful way to bring a bit of Latin flair to your cooking. Give it a try—you’ll love how it livens up even the simplest meals!