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Aug 15, 2006 04:51 PM

Aji Amarillo Sauce?

Hi. I picked up a jar of aji amarillo paste at the market the other day b/c I can not resist condiments and pastes! Does anyone have a good recipe for making a creamy (or otherwise) sauce with this type of paste? Also, how does it rate on the spice scale? Thanks.

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  1. Is this just chile paste, or some kind of prepared sauce? (I don't know about the latter.) I'm sure I've eaten the jarred paste, but never when I was actually aware of it as a separate ingredient so I'm not sure how they compare, but a paste made from the dried chiles tends toward the hotter end of moderately hot, like (dry) chipotles or chiles de arbol.

    In general, it's very (and I think specifically) characteristic of Peruvian cooking. In fact, one of the classic "national dishes" is Papas a la Huancaina, which involves a creamy sauce flavored with the chiles. I don't have a particular recipe, but google brings up a bunch as well as other Peruvian recs that call for the chiles.

    1 Reply
    1. re: MikeG

      It's a paste made out of aji amarillo or yellow chile peppers, not a sauce. The paste is a decently bright yellow color. It's a typical ingredient in Peruvian and Bolivian cooking. I dug up two recipes on google but was also looking for anything that people had already tried. Most of the recipes I found were all different reprints of the same 3 recipes.

      I think I'll try to make a creamy sauce with it for chicken or seafood and I'll report back.

    2. it's hotter than jalapenos, not as hot as scotch bonnet. don't have any creamy sauce recipes, but it adds an excellent flavour to ceviche, and is good in meat marinades.

      1. I add a little to a garlic and herb sauce (kind of a chimichurri--minced garlic, parsley,cilantro,salt, olive oil, red wine vinegar) to use as a dip for tostones.

        1. I have used it to make Peruvian style aji sauce. I put it in the blender with some mayo, olive oil, queso blanco or ricotta cheese, salt, pepper and sometimes cilantro and blend and taste until I get a nice thick sauce. Sometimes I also add breadcrumbs to further thicken it. It lasts a week or two in the fridge... if it doesn't get eaten up first.

          1 Reply
          1. re: JMF

            Hi there. Was wondering if you could give me the proportions for the sauce. Thanks!

          2. The Peruvians I know thicken their aji sauce w/ saltine crackers!