As far as chili-based sauces go, few are as brightly beautiful as aji amarillo sauce. It looks like captured sunshine, and its tropical flavor and medium heat taste terrific on everything from chicken to french fries. Aji amarillo is a staple of Peruvian cooking, so this sauce works very well with South American cuisine and other Peruvian recipes. If you happen to have fresh aji amarillo available, use it instead of the paste.
🌶️ Quick recipe snapshot
| Flavor profile | Creamy and tangy, with the bright, fruity flavor of aji amarillo and a squeeze of lime. |
| Primary heat source | Two tablespoons of aji amarillo paste. The pepper itself runs 30,000 to 50,000 SHU. |
| Heat level | Mild to medium, since the paste is spread through a cup of mayo and sour cream. |
| Texture | Smooth and creamy, about as thick as a dip. |
| Best uses | Chicken, fries, potatoes, sandwiches and fried seafood. |
| Customization ideas | More paste for heat, fresh aji amarillo in place of the paste, extra lime for tang. |
| Before you start | Ten minutes with a food processor. For the best flavor, chill it 4 to 6 hours before serving. |
Flavor notes
Aji amarillo is the star here. The name means “yellow chili,” though the pods turn a bright orange when they’re fully ripe. It has a fruity, tropical flavor, and on its own it carries a medium heat of 30,000 to 50,000 Scoville heat units, or about eight times hotter than a jalapeño.
Spreading two tablespoons of paste through a cup of mayonnaise and sour cream tames that heat quite a bit, so the finished sauce comes out mild to medium. The lime juice brings the tang and the scallion whites add a little onion bite. And a spoonful of ketchup adds a touch of sweetness.
Aji amarillo pastes vary from brand to brand, both in heat and in salt. So taste yours before you start, and hold off on the salt until everything’s blended.
It’s good right away, but if you can wait, give it four to six hours in the fridge. The flavors come together, and the sauce tastes more complete for it.
Adaptation ideas
Most of these adjust the heat or work around the paste.
- Want it hotter? Add another tablespoon of aji amarillo paste, or a little rocoto paste if you can find it.
- Want it milder? Start with 1 tablespoon of paste, then taste and add more a little at a time until it’s where you like it.
- Using fresh aji amarillo? Use one chili in place of the paste. Remove the seeds, chop it, and cook it in a little oil over medium heat until soft before blending. For a milder sauce, cut out the pale pith too, since that’s where most of the heat is.
- Can’t find the paste? Our aji amarillo substitute guide covers the closest swaps.
- Want it lighter? Swap some or all of the sour cream for plain Greek yogurt.
- Want it tangier? Add another squeeze of lime juice.
- Want some garlic? Blend in a small clove with everything else.
Serving ideas
Use it as a dip, a drizzle or a spread.
- With chicken. Roast or grilled chicken is the natural match. Peruvian rotisserie chicken, pollo a la brasa, usually comes with creamy chili sauces on the side, and this one fits right in.
- With fries. French fries, sweet potato fries or yuca fries, for dipping.
- With potatoes. Spoon it over boiled or roasted potatoes and you’ve got a quick side.
- On sandwiches and burgers. Spread it anywhere you’d use mayo.
- With seafood. Fried fish, shrimp or calamari, anywhere you’d reach for tartar sauce.
Storage notes
Keep it covered in the fridge and use it within about four days. Because it’s made with mayonnaise and sour cream, don’t leave it out at room temperature for more than two hours. So if you’re serving it at a cookout, keep an eye on it.
Like this recipe? You’ll love these too:
- Huancaina Sauce: A Peruvian cheese sauce made with fresh aji amarillo, queso fresco and evaporated milk.
- Peruvian Parihuela With Tiger’s Milk: A Peruvian seafood stew with a lime-and-chili tiger’s milk.
- Adobo de Chanco: Slow-braised Peruvian pork in a chili marinade.
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Aji Amarillo Sauce
Ingredients
- 2 tablespoons aji amarillo paste
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon ketchup
- 2 scallions only white root end, chopped
- 3 tablespoons lime juice
- Salt and pepper
Instructions
- Place all ingredients into a food processor and pulse blend until smooth.
- Add salt and pepper to taste.
- Serve immediately, or for best flavor, refrigerate for four to six hours prior to serving to allow the flavors to meld.
