Best 5 Aji Sauce Peruvian Yellow Recipes

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**Ají Sauce (Salsa Ají Amarillo): A Peruvian Culinary Delight**

Ají sauce, also known as Salsa Ají Amarillo, is a vibrant and flavorful condiment that holds a special place in Peruvian cuisine. This creamy, slightly spicy sauce is made with aji amarillo peppers, a type of mild chili pepper native to Peru. Its distinctive yellow-orange hue and rich, tangy flavor make it a versatile accompaniment to various Peruvian dishes, from grilled meats and seafood to stews and sandwiches. In this article, we present a collection of ají sauce recipes that capture the essence of Peruvian culinary traditions, offering a range of flavors and textures to tantalize your taste buds. From the classic Ají Amarillo Sauce to variations like Ají Verde and Ají Rocoto, these recipes provide a journey through the diverse flavors of Peru. Let's delve into the vibrant world of ají sauces and discover the secrets behind this beloved Peruvian staple.

Check out the recipes below so you can choose the best recipe for yourself!

AJí AMARILLO SAUCE RECIPE



Ají Amarillo Sauce Recipe image

This unique pepper with a spicy but fruity flavour, is the most popular pepper in Peru, and used in popular recipes. Learn how to make Aji Amarillo Sauce.

Provided by Eat Peru

Categories     Side Dish

Number Of Ingredients 11

½ cup ají amarillo ((50 g))
2 tbsp oil
2 eggs
3 cups water
1 tsp salt
1 tsp mustard
¼ cup white vinegar
¼ cup sour cream
1 bay leaf
1 clove garlic
Salt and pepper to taste

Steps:

  • In a small pot, add 3 cups of water, 1 teaspoon of salt and when it starts to boil, add the eggs and cook them for 10 minutes. Drain the hot water, and let them stand. When they are cold, remove the eggshell.
  • For this step, you must wear gloves and mask because the ají amarillo is very spicy and tend to be irritating. First, cut the stem of the ají amarillo, discard them and then cut the ají amarillo in a transversal way. Remove the seeds with the help of a teaspoon, never with your fingers. Discard the seeds.
  • Put the ají amarillo in water for a few minutes to lose excess spicy gas. Then, in a small pan, add the oil, garlic, ají amarillo and the whole bay leaf, stir them for a few minutes. When they are golden, remove them from the heat, and let them stand. Remove the bay leaf.
  • In the blender, add roasted ají amarillo, eggs, mustard, vinegar, and milk cream. Blend a few minutes until you get a homogeneous mixture. Add salt and pepper to taste, beat a few more seconds.
  • This sauce can be used as a dip or as a side dish of meats. Store the sauce in a clean, dry glass container inside the refrigerator.

SPICY AND VERSATILE AJI AMARILLO SAUCE



Spicy and Versatile Aji Amarillo Sauce image

This creamy sauce with a spicy kick is made from aji amarillo chile peppers and queso fresco-it is a Peruvian staple.

Provided by Marian Blazes

Categories     Sauces

Time 10m

Number Of Ingredients 9

2 green onions (white and green parts, chopped)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup queso fresco (or ricotta or feta)
2 tablespoons aji paste (or 1 aji amarillo pepper, chopped and sauteed in oil)
1 tablespoon ketchup
Juice of 1 to 2 limes (to taste)
Salt (to taste)
Pepper (to taste)

Steps:

  • Gather the ingredients.
  • Add the chopped onions, mayonnaise, sour cream, queso fresco, aji amarillo paste or sautéed pepper, ketchup, and lime juice into a food processor or blender.
  • Process until the mixture is smooth and creamy.
  • Season the sauce with salt and pepper to taste and chill until ready to serve.

Nutrition Facts : Calories 101 kcal, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 220 mg, Sugar 1 g, Fat 10 g, ServingSize 3/4 cup (serves 8 to 10), UnsaturatedFat 0 g

PERUVIAN AJI-STYLE SAUCE



Peruvian Aji-Style Sauce image

I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive oil in replace of the mayo.

Provided by Dorothy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 10

Number Of Ingredients 7

1 head romaine lettuce, stem-end trimmed and discarded
½ bunch fresh cilantro, stems removed
5 green onions
¼ cup mayonnaise
2 jalapeno peppers, seeded
1 clove garlic
salt and ground black pepper to taste

Steps:

  • Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.

Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Cholesterol 2.1 mg, Fat 4.5 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 36.5 mg, Sugar 0.8 g

PERUVIAN YELLOW PEPPER SAUCE



Peruvian Yellow Pepper Sauce image

Adapted from the Barbecue Bible Sauces Rubs and Marinades. This is an adaptation of Aji Amarillo Sauce with ingredients that may be a little easier to find. This is a good sauce to serve with grilled meat, poultry or seafood, or in recipes that call for Aji Amarillo Sauce. You can substitute additional vinegar for the lime juice.

Provided by Chocolatl

Categories     Sauces

Time 35m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 11

1 large yellow bell pepper
2 scallions, trimmed and finely chopped (white and green part)
2 garlic cloves, minced
1 jalapeno, seeded and minced
3 tablespoons olive oil
2 tablespoons distilled white vinegar (or more to taste)
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne pepper (or to taste)
salt and pepper

Steps:

  • Preheat grill to high.
  • Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
  • Transfer to a plate and let cool.
  • Scrape off the burnt skin. It's okay if you don't get all of it.
  • Stem and seed the pepper, and cut into 1" pieces.
  • Place pieces in a food processor or blender.
  • Add all remaining ingredients.
  • Puree to a smooth paste.
  • You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
  • Serve at room temperature.
  • Can be stored, covered and refrigerated, for up to 1 week.

PERUVIAN AJI SAUCE



Peruvian Aji Sauce image

This is the bright green spicy sauce served in Peruvian restaurants that is delicious as a bread dip but can be used on meats or fish.

Provided by Cremon

Categories     Spreads

Time 15m

Yield 10-14 serving(s)

Number Of Ingredients 11

2 heads washed romaine lettuce
2 bunches of fresh washed fresh cilantro
1/2 bunch fresh parsley
5 fresh jalapenos or 5 serrano chilies
1/2 cup mayonnaise
1/4 cup vegetables
1/3 of an onion
3 garlic cloves
1 tablespoon lime juice
1 tablespoon kosher salt
1/8 teaspoon finely ground black pepper

Steps:

  • Chop everything up as needed to fit into a blender.
  • Remove the thick stems from the Cilantro and Parsley bunches. Cut the hard stem/hearts out of the romaine lettuce.
  • Combine ingredients in the blender and blend thoroughly until smooth. Add small amounts of water if it sticks and gets too thick to blend. It will be a bright teal to sea green in color when complete.
  • Spread it on any kind of bread either by itself, or on top of butter, margarine or hydrolyzed vegetable oil spreads. It is very tasty and really wakes up bread or can be used as a dip with chips.
  • Store up to a week in the refrigerator. This stuff is awesome but very perishable, so I would use it within 5 days.

Nutrition Facts : Calories 75.7, Fat 4.4, SaturatedFat 0.6, Cholesterol 3.1, Sodium 797.1, Carbohydrate 8.7, Fiber 3.2, Sugar 2.8, Protein 2.1

Tips:

  • For the most authentic flavor, use Peruvian aji amarillo peppers. If they are unavailable, you can substitute another type of chili pepper, such as serrano or habanero, but adjust the amount used to achieve the desired level of heat.
  • To make the sauce milder, remove the seeds and ribs from the chili peppers before blending.
  • If you don't have a blender, you can mash the ingredients together with a fork or spoon until smooth.
  • Aji sauce can be stored in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
  • Aji sauce is a versatile condiment that can be used in a variety of dishes, including soups, stews, salads, and sandwiches.

Conclusion:

Aji sauce is a delicious and versatile Peruvian condiment that adds a spicy and flavorful kick to any dish. It is easy to make and can be stored in the refrigerator or freezer for later use. With its unique flavor profile, aji sauce is sure to become a favorite in your kitchen.

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