Go Back
–+ servings
A speckled white bowl of creamy golden aji amarillo sauce on an oak table, next to a plate of roast chicken, potato wedges and lime, with one wedge dipped in the sauce and a fresh orange aji amarillo pepper beside it.
Print

Aji Amarillo Sauce

A creamy Peruvian-style sauce of aji amarillo paste, mayonnaise, sour cream and lime, for chicken, fries and potatoes.
Course Sauce
Cuisine Peruvian
Keyword Aji Amarillo
Prep Time 10 minutes
Total Time 10 minutes
Servings 18 tablespoons
Calories 52kcal

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.

Notes

You can substitute aji amarillo paste for fresh aji amarillo. Use one aji amarillo chili. Remove the seeds and chop. Sweat the chili in an oiled pan over medium heat until the chili is softened. Then pulse blend with the other ingredients.

Nutrition

Calories: 52kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 113mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg