Ingredients:

  • 1 pound fresh Aji Amarillo peppers, seeded and roughly chopped (about 4-6 peppers depending on size). Alternatively, 1/2 cup Aji Amarillo paste
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 1/2 cup crumbled queso fresco or ricotta salata, plus more for garnish (if desired)
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions:

  1. If using fresh peppers, remove stems and seeds (wear gloves!). Roughly chop the peppers. (If using paste, skip this step.)
  2. Heat vegetable oil in a large skillet over medium heat. Add onion and garlic and sauté until softened and translucent, about 5 minutes.
  3. Add the chopped aji amarillo peppers (or paste) to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the peppers soften and become fragrant.
  4. Transfer the pepper mixture to a blender or food processor. Add queso fresco (or ricotta salata), vegetable oil, water, lime juice, salt, and pepper.
  5. Blend until the sauce is completely smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach the desired consistency.
  6. Taste the aji amarillo sauce and adjust seasonings as needed, adding more salt, pepper, or lime juice to your liking.