Quick and Easy Aji Amarillo Recipe

A vibrant, spicy sauce made from aji amarillo peppers, which are a staple in Peruvian cuisine. The sauce is known for its bright orange color and its unique flavor profile that combines heat with a fruity undertone. It’s commonly used in a variety of dishes to add depth and heat, such as in ceviches, stews, and as a condiment for grilled meats and fish.

Here’s how you make it!

Ingredients

10 fresh Aji Amarillo peppers
2 tablespoons olive oil, plus extra for brushing
1/4 cup finely chopped red onion
3 cloves garlic, minced
Salt to taste
2 tablespoons white vinegar or fresh lime juice
Optional: 1/2 teaspoon sugar to balance the heat

Instructions

Prepare the Grill:
- Preheat your grill to a medium-high heat. While it’s heating, wash the Aji Amarillo peppers.
Grill the Peppers:
- Lightly brush the peppers with olive oil. Place them on the grill and cook, turning occasionally, until the skins are charred and blistered all over, about 5-10 minutes.
- Once grilled, place the peppers in a bowl and cover with plastic wrap or a lid. Allow them to steam for about 10 minutes; this makes the skins easier to peel.
Peel the Peppers:
- After they’ve steamed, peel the skins off the peppers. Remove the seeds and stems. Wearing gloves is recommended to avoid irritation from the capsaicin.
Sauté the Aromatics:
- In a skillet, heat two tablespoons of olive oil over medium heat. Add the chopped red onion and minced garlic. Sauté until soft and translucent, about 5 minutes.
Blend the Sauce:
- Place the peeled peppers, sautéed onions and garlic, vinegar (or lime juice), and a pinch of salt into a blender. Blend until smooth. Taste and add sugar if desired, to balance out the flavors.
Adjust Consistency and Seasoning:
- Check the consistency of the sauce; if it’s too thick, add a little water to thin it out. Adjust the seasoning with additional salt or lime juice as needed.
Store or Serve:
- Transfer the sauce to a jar or container and refrigerate if not using immediately. It will keep in the refrigerator for up to a week.

This grilled Aji Amarillo sauce is perfect for enhancing dishes with a smoky, spicy kick. Try it with grilled meats, fish, or as a unique addition to sandwiches and wraps!