As a dip or spread for chicken skewers or, baked chicken legs, air fryer chicken drumsticks.As a dressing with potato salad or creamy cabbage slaw.With Peruvian chicken instead of aji verde sauce.
Brushed onto grilled chicken and shrimp.As a dip with french fries, fried potatoes, yuca fries, and green bean fries.This is a versatile condiment you can use as a dipping sauce, dressing, or spread.
Store the sauce in an airtight container in the fridge for up to 1 week. If you can, let it rest for about 1 hour to allow all of the flavors to mingle. Transfer the sauce to a bowl or airtight container and keep it in the fridge until you’re ready to serve. Blend until smooth, then season to taste. Lime juice – Fresh citrus juice will cut through the heavy cream and spice.Īdd all of the sauce ingredients to a blender or food processor.Feta cheese – You can use ricotta or queso fresco cheese instead.The tang gives this sauce a bright and refreshing quality that will remind you of a traditional crema. Mayonnaise – This is the base of the sauce, lending a creamy texture while cooling down the spice.You can buy the paste from Latin grocery stores or make it yourself. Aji amarillo paste – This is made by blending fresh or dried aji amarillo peppers.It’s a fantastic condiment to brush over grilled meats, enjoy as a dipping sauce, or drizzle over Peruvian ceviche. The peppers are usually blended into a paste and mixed with other ingredients, like crema, mayonnaise, or sour cream to make a sauce. According to Eat Peru, it’s the most popular chili pepper in Peruvian cuisine and is practically unavoidable in traditional dishes. The options are endless! 🌶 What is aji amarillo?Īji amarillo is a yellow chili pepper from Peru. Swap it in for the aji verde in my Peruvian Chicken recipe, serve it as a dipping sauce with french fries or fried yuca, or stir it into a creamy slaw for tacos. While the flavor is fantastic and craveable, you’ll also love the versatility of this sauce. The paste is made from Peruvian aji amarillo peppers, lending a gorgeous yellow color, sweet and fruity undertones, and just the right amount of heat. It’s the aji amarillo paste that helps it stand out from the rest.
This crema de aji amarillo recipe is similar to a classic Mexican crema since the base is made from a blend of mayonnaise, Greek yogurt, and feta cheese. All you need is aji amarillo paste, a handful of simple ingredients, and a blender to put it together. So, I’d suggest just throwing caution to the wind and making both!Īji Amarillo is a versatile Peruvian condiment with layers of spice, cream, and tang. Rick + I did a side by side of the creamy aji verde and aji amarillo and we just couldn’t decide which we liked better. Because even though we can eat that green sauce every day in our house, sometimes it’s nice to have a little change. So many of you went crazy for my Peruvian Chicken Recipe with Aji Verde Sauce, that I decided it was time to come up with an Aji Amarillo Sauce recipe too.
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