Ají Amarillo (Peruvian Yellow Chile Sauce)
By David PazmiñoPublished on May 18, 2022
Time
10 minutes
Yield
Makes about ⅔ cup
Ingredients
½ cup mayonnaise 2 tablespoons ají amarillo paste 1 tablespoon lime juice 1 garlic clove, minced1 teaspoon jarred huacatay paste
Before You Begin
Ají amarillo paste, made from yellow Peruvian chiles, is available in supermarkets or online. If huacatay paste is unavailable, it can be omitted.
Instructions
- Combine all ingredients in blender and process until smooth, about 1 minute. (Sauce can be refrigerated for up to 1 week.)
Time
10 minutesYield
Makes about ⅔ cupIngredients
½ cup mayonnaise
2 tablespoons ají amarillo paste
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon jarred huacatay paste
Ingredients
½ cup mayonnaise
2 tablespoons ají amarillo paste
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon jarred huacatay paste
Ingredients
½ cup mayonnaise
2 tablespoons ají amarillo paste
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon jarred huacatay paste
Why This Recipe Works
Zippy ají sauces are mandatory with pollo a la brasa, and they're not just for the chicken: Peruvians also pour them all over the salad and fries that share the plate. This one is mayonnaise-based and bolstered with gutsy seasonings such as garlic, ají amarillo paste, lime, and huacatay paste.
Before You Begin
Ají amarillo paste, made from yellow Peruvian chiles, is available in supermarkets or online. If huacatay paste is unavailable, it can be omitted.
Instructions
- Combine all ingredients in blender and process until smooth, about 1 minute. (Sauce can be refrigerated for up to 1 week.)
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