Aji Amarillo Sauce

I hope you all enjoyed the rundown of Ocopa, a terrific Peruvian place here in DC.  This place is right in my neighborhood but if you are not so lucky I thought I would follow it up with a Peruvian recipe of my own.  One of the things Peru is most known for, at least here in the US, is their terrific rotisserie chicken that they serve with super flavorful dipping sauces.  There are a bunch of to-go chicken spots in the DC metro area and each has their own recipie for their aji amarillo sauce (translates into yellow chili pepper sauce) that is carefully guarded and never given out, even to super nice food bloggers.  Google didn’t really help me much, as many of the recipes I found on there either relied too heavily on the pepper paste or had too much mayo.  After a lot of tries I think this comes pretty close to what I was looking for but will leave it to all of you to judge.  Yes, you do have to go out and buy aji amarillo paste to make this.  However, it’s incredibly good and lasts forever in the fridge.  You can find it at a lot of supermarkets these days in the latin foods section, but if not there are lots of brands online.  My favorite brand is Doña Isabel and they sell it on LaTienda.com, a super dangerous website with lots and lots of yummy things.  They even provide a bunch of recipes so you know what to do with that left over paste.  Mental note – I must get to their brick and mortar store in Williamsburg, VA.  Traditionally as I said this sauce would be served with a rotisserie chicken that had been marinated in Peruvian spices.  Since I don’t have my own rotisserie I  either just go out and buy one and serve the sauce alongside, or grill up some chicken.  I like this Food and Wine marinade that approximates the flavors nicely.  Last time I served this sauce, Patrick wanted tacos (I know I know) so we did a Peruvian Mexican hybrid and used the sauce as a salsa with the grilled chicken, some flour tortillas and grilled veggies.  I used yellow peppers, and served the quinoa salad on the side with yellow corn – yellow taco night. Delicious.

Aji Amarillo Sauce (printable version at the end of the post)
Inspiration:  my visit to Ocopa
Special Equipment:  food processor

  • 2 green onions, roughly chopped
  • 1 jalapeno, chopped
  • 2 cloves of garlic
  • 1/4 cup lime juice
  • 2 tablespoons aji amarillo paste
  • 1/2 cup light sour cream
  • 1/2 cup light mayo
  • 1/4 cup cilantro

Combine everything in the food processor and puree until smooth.  Season with salt and pour into a bowl.  This will last for a week in the fridge.

Aji Amarillo Sauce

  • Servings: 1 cup
  • Print

Special Equipment:  food processor

  • 2 green onions, roughly chopped
  • 1 jalapeno, chopped
  • 2 cloves of garlic
  • 1/4 cup lime juice
  • 2 tablespoons aji amarillo paste
  • 1/2 cup light sour cream
  • 1/2 cup light mayo
  • 1/4 cup cilantro

Combine everything in the food processor and puree until smooth.  Season with salt and pour into a bowl.  This will last for a week in the fridge.

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