Peruvian Yellow Pepper Sauce
Bright, zesty, and irresistibly creamy, Peruvian Yellow Pepper Sauce, or "Ají Amarillo Sauce," is a vibrant condiment that brings the authentic flavors of Peru right to your table. This quick and easy recipe stars the famous ají amarillo peppers, known for their sunny color and fruity heat, paired with fresh lime juice, garlic, red onion, and cilantro for a bold, aromatic base. A touch of mayonnaise adds a luscious creaminess, while a short sauté enhances the peppers' natural sweetness. Perfect as a dip, drizzle, or sidekick to grilled meats, roasted veggies, or crispy fries, this versatile sauce packs a delicious punch in just 15 minutes of prep time. Whether you're hosting a Peruvian-inspired feast or looking to spice up everyday dishes, this sauce is a must-try.
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Recipe Information
Ingredients
- 4 whole Ají amarillo peppers (yellow Peruvian peppers)
- 2 tablespoons Vegetable oil
- 2 whole Garlic cloves
- 0.5 cup (chopped) Red onion
- 1 tablespoon Fresh lime juice
- 0.25 cup Fresh cilantro leaves
- 0.5 cup Mayonnaise
- 0.5 teaspoon Salt
- 2 tablespoons Water
Instructions
1. Prepare the ají amarillo peppers by slicing them open, removing the seeds and ribs to reduce heat, and chopping the flesh into smaller pieces. If fresh peppers are unavailable, you can use frozen ají amarillo or ají amarillo paste (about 1-2 tablespoons).
2. Heat a medium skillet over medium heat and add the vegetable oil. Once hot, sauté the chopped ají amarillo, garlic cloves, and red onion for about 5-7 minutes, or until the vegetables are softened and fragrant.
3. Remove the skillet from heat and let the mixture cool slightly. Transfer the sautéed vegetables to a blender or food processor.
4. Add the lime juice, cilantro, mayonnaise, salt, and water to the blender. Blend on high speed until the mixture is smooth and creamy. You can adjust the thickness of the sauce by adding more water if needed.
5. Taste and adjust seasoning as desired, adding more salt or lime juice to suit your preferences.
6. Transfer the sauce to a bowl or jar and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
7. Serve the Peruvian yellow pepper sauce as a condiment for grilled chicken, roasted vegetables, fries, or as a dip for bread and chips. Store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 13.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
