I keep a spoonful of Ají Amarillo sauce ready because it makes chicken, fried yuca, and potatoes impossible to ignore. One bright, creamy drizzle and the whole plate feels unmistakably Peruvian.
I’m fully obsessed with Ají Amarillo sauce because it hits every part of my appetite at once. That bright kick from ají amarillo peppers, that sharp little snap of fresh lime juice, the creamy body, the salty edge.
I want it on juicy chicken, dragged through fried yuca, spooned over potatoes until the plate looks reckless. And honestly, I’m not shy with it.
This is the sauce I reach for when dinner tastes fine but needs attitude. But not fake heat.
Real Peruvian flavor with a golden color that basically screams, “put more on.” Tangy, bold, addictive. I’m in.
#AjiAmarillo #PeruvianSauce
Ingredients
- Ají amarillo brings fruity heat, bright color, and that classic Peruvian kick.
- Yellow onion adds sweetness and body, so the sauce doesn’t taste flat.
- Garlic gives it that savory punch you’ll notice right away.
- Evaporated milk makes it creamy and mellow without feeling too heavy.
- Mayonnaise works too, making the sauce richer, thicker, and super dip-friendly.
- Vegetable oil helps everything blend smooth and gives it a silky finish.
- Fresh lime juice wakes it up with tangy, zippy brightness.
- Queso fresco adds salty creaminess, while feta brings a sharper little bite.
- Salt pulls the flavors together, because bland sauce is just sad.
- Black pepper adds a tiny warm edge in the background.
- Water loosens things up when you want it drizzle-ready.
- Plus, it’s spicy, creamy, and honestly great on almost anything.
- Basically.
this is the sauce you’ll keep sneaking from the fridge.
Ingredient Quantities
- 4 to 6 fresh ají amarillo peppers, seeded and stems removed or 3 tablespoons ají amarillo paste
- 1 small yellow onion, roughly chopped (about 1/2 cup)
- 1 to 2 garlic cloves, peeled
- 1/4 cup evaporated milk or 1/4 cup mayonnaise
- 2 tablespoons vegetable oil
- 2 tablespoons fresh lime juice
- 1/4 cup queso fresco or crumbled feta (about 1 ounce)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 to 4 tablespoons water to thin, as needed
How to Make this
1. If using fresh ají amarillo, char or boil the peppers until softened, then peel if charred, remove stems and seeds; if using paste, skip this step.
2. Roughly chop the softened peppers and set aside.
3. Heat the vegetable oil in a skillet over medium heat and sauté the chopped onion until translucent, about 4 to 5 minutes.
4. Add the garlic and chopped peppers to the skillet and cook 1 to 2 minutes to meld flavors; remove from heat and let cool slightly.
5. Transfer the cooked mixture to a blender or food processor; add evaporated milk or mayonnaise, queso fresco or feta, lime juice, salt, and black pepper.
6. Blend until smooth, stopping to scrape down sides as needed; if you used paste, blend paste with the other ingredients until combined.
7. Add 2 tablespoons of water and blend; continue adding up to 2 more tablespoons to reach a pourable, creamy consistency.
8. Taste and adjust salt, lime, or water to reach desired brightness and thickness.
9. Chill for at least 30 minutes before serving to let flavors develop; store in the refrigerator for up to 5 days.
Equipment Needed
1. Skillet or frying pan (medium)
2. Blender or food processor
3. Cutting board
4. Chef knife
5. Tongs or heatproof spatula for charring/handling peppers
6. Measuring cups and spoons
7. Rubber spatula or spoon for scraping the blender
8. Small bowl and airtight container for chilling and storing
FAQ
Aji Amarillo Sauce Recipe Substitutions and Variations
- Ají amarillo peppers: ají amarillo paste (3 tbsp), banana peppers or yellow wax peppers plus a pinch of turmeric for color, a mix of 1 to 2 jalapeños with 1/4 tsp smoked paprika and 1/4 tsp turmeric for heat and color
- Evaporated milk or mayonnaise: plain Greek yogurt, sour cream, full fat coconut milk for dairy free
- Queso fresco or crumbled feta: crumbled cotija or ricotta salata for similar saltiness and texture, mild goat cheese for creaminess
- Vegetable oil: light olive oil, avocado oil, grapeseed oil
Pro Tips
1. To tame heat without losing that bright ají flavor, remove all seeds and ribs and taste a small piece before cooking; if it is still too spicy, fold in an extra tablespoon of evaporated milk or mayo to mellow the heat while keeping creaminess.
2. For the cleanest color and flavor, char peppers directly over a gas flame or under the broiler until blistered, then let them steam in a covered bowl for 10 minutes before peeling. The steam loosens skins so you can remove them easily without losing much flesh.
3. If the sauce is grainy from the queso fresco, pass it through a fine mesh sieve after blending or substitute a softer cheese like ricotta or a touch more mayo for an ultra-silky finish. A quick chill in the fridge also helps flavors meld and the texture to smooth out.
4. Make it one to two days ahead for best flavor, but keep the sauce tightly sealed. Before serving, whisk in a splash of lime juice or a tablespoon of cold water to brighten and loosen the texture, then taste for final salt adjustment.
Aji Amarillo Sauce Recipe
I keep a spoonful of Ají Amarillo sauce ready because it makes chicken, fried yuca, and potatoes impossible to ignore. One bright, creamy drizzle and the whole plate feels unmistakably Peruvian.
4
servings
112
kcal
Equipment: 1. Skillet or frying pan (medium)
2. Blender or food processor
3. Cutting board
4. Chef knife
5. Tongs or heatproof spatula for charring/handling peppers
6. Measuring cups and spoons
7. Rubber spatula or spoon for scraping the blender
8. Small bowl and airtight container for chilling and storing
Ingredients
4 to 6 fresh ají amarillo peppers, seeded and stems removed or 3 tablespoons ají amarillo paste
1 small yellow onion, roughly chopped (about 1/2 cup)
1 to 2 garlic cloves, peeled
1/4 cup evaporated milk or 1/4 cup mayonnaise
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1/4 cup queso fresco or crumbled feta (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 to 4 tablespoons water to thin, as needed
Directions
- If using fresh ají amarillo, char or boil the peppers until softened, then peel if charred, remove stems and seeds; if using paste, skip this step.
- Roughly chop the softened peppers and set aside.
- Heat the vegetable oil in a skillet over medium heat and sauté the chopped onion until translucent, about 4 to 5 minutes.
- Add the garlic and chopped peppers to the skillet and cook 1 to 2 minutes to meld flavors; remove from heat and let cool slightly.
- Transfer the cooked mixture to a blender or food processor; add evaporated milk or mayonnaise, queso fresco or feta, lime juice, salt, and black pepper.
- Blend until smooth, stopping to scrape down sides as needed; if you used paste, blend paste with the other ingredients until combined.
- Add 2 tablespoons of water and blend; continue adding up to 2 more tablespoons to reach a pourable, creamy consistency.
- Taste and adjust salt, lime, or water to reach desired brightness and thickness.
- Chill for at least 30 minutes before serving to let flavors develop; store in the refrigerator for up to 5 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 77g
- Total number of serves: 4
- Calories: 112kcal
- Fat: 9.4g
- Saturated Fat: 2.5g
- Trans Fat: 0.03g
- Polyunsaturated: 1.5g
- Monounsaturated: 4.5g
- Cholesterol: 6mg
- Sodium: 341mg
- Potassium: 150mg
- Carbohydrates: 4.5g
- Fiber: 0.8g
- Sugar: 2.8g
- Protein: 2.5g
- Vitamin A: 400IU
- Vitamin C: 38mg
- Calcium: 68mg
- Iron: 0.4mg
