📝 About This Recipe
Considered the 'DNA' of Peruvian cuisine, this vibrant sauce celebrates the Aji Amarillo chili, known for its stunning marigold hue and unique fruity heat. This velvety crema balances the pepper's subtle berry notes with the saltiness of queso fresco and the richness of olive oil, creating a versatile condiment that is both spicy and soul-warming. Whether used as a dip, a drizzle, or a base for stews, this sauce is a passport to the bold, coastal flavors of Lima.
🥗 Ingredients
The Pepper Base
- 6-8 pieces Aji Amarillo Peppers (fresh or frozen, seeds and ribs removed for medium heat)
- 2 tablespoons Aji Amarillo Paste (store-bought or homemade to intensify the color)
Aromatics and Body
- 1/2 cup Red Onion (roughly chopped)
- 3 pieces Garlic Cloves (smashed and peeled)
- 2 tablespoons Vegetable Oil (for sautéing)
The Creamy Elements
- 4 ounces Queso Fresco (crumbled; can substitute with mild Feta)
- 1/2 cup Evaporated Milk (classic for authentic texture)
- 4-6 pieces Saltine Crackers (used as a traditional thickener)
Seasoning and Finish
- 1/4 cup Extra Virgin Olive Oil (poured in a slow stream)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Huacatay Paste (optional; Peruvian black mint for herbal depth)
👨🍳 Instructions
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1
Prepare the peppers by slicing them lengthwise and removing the seeds and white membranes. If you prefer a very mild sauce, blanch the peppers in boiling water for 2 minutes, then shock in ice water; repeat this three times to remove most of the heat.
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2
Heat 2 tablespoons of vegetable oil in a medium skillet over medium-high heat.
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3
Add the chopped red onion and smashed garlic to the skillet. Sauté for 3-4 minutes until the onions are translucent and slightly caramelized at the edges.
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4
Add the cleaned Aji Amarillo peppers to the skillet. Cook for another 5 minutes until the peppers are soft and fragrant, being careful not to burn the garlic.
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5
Transfer the cooked onion, garlic, and pepper mixture into a high-speed blender or food processor. Allow it to cool for about 5 minutes.
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6
Add the 2 tablespoons of Aji Amarillo paste to the blender to provide a concentrated punch of flavor and that signature neon-yellow glow.
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7
Add the crumbled queso fresco, saltine crackers, and evaporated milk. The crackers act as a stabilizer to ensure a thick, dipping consistency.
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8
Pulse the mixture several times to break down the solids, then blend on high for 30-45 seconds until completely smooth.
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9
While the blender is running on a low setting, slowly drizzle in the extra virgin olive oil. This emulsifies the sauce, giving it a luxurious, glossy finish.
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10
Add the lime juice, kosher salt, and Huacatay paste (if using). Pulse once more to incorporate.
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11
Taste the sauce. If it is too thick, add a splash more evaporated milk. If it needs more brightness, add another squeeze of lime.
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12
Pour the sauce into a glass jar or serving bowl. For the best flavor, let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
If you cannot find fresh Aji Amarillo, high-quality frozen peppers are a much better substitute than dried ones. Always wear gloves when handling the peppers, as the oils can linger on your skin and cause irritation. For a vegan version, substitute the cheese with soaked cashews and the evaporated milk with full-fat coconut milk. To achieve the smoothest texture possible, pass the finished sauce through a fine-mesh sieve to remove any remaining pepper skins. Store in an airtight container in the fridge for up to 5 days; the flavors will actually intensify by day two.
🍽️ Serving Suggestions
Serve alongside Pollo a la Brasa (Peruvian Roasted Chicken) for the ultimate classic pairing. Use as a dipping sauce for Yuca Frita (fried cassava) or thick-cut potato wedges. Drizzle over grilled shrimp skewers or pan-seared white fish to add a fruity heat. Whisk a few tablespoons into your favorite potato salad for a Peruvian twist on a picnic classic. Pair with a crisp Pisco Sour or a cold Cusqueña beer to balance the creamy spice.