Aji Amarillo Sauce
A vibrant and creamy Peruvian sauce made from fresh aji amarillo peppers. This vegan version uses cashews for richness, offering a spicy and flavorful condiment perfect for various dishes.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 192 kcal
Allergen information: may contain tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 3 pcsaji amarillo pepper, stemmed, seeded, roughly chopped
- 0.5 pcsred onion, roughly chopped
- 2 clovegarlic, minced
- 0.5 cupraw cashew, soaked in hot water for 15 minutes
- 0.5 cupvegetable broth
- 0.5 pcslime, juiced
- 2 tbspolive oil
- 0.5 tspsalt
Equipment
pot · blender · knife · pan
The method
Step by step
- 1
Bring a small pot of water to a boil.
About 3 min
- 2
Add the aji amarillo peppers to the boiling water and blanch for 2 minutes.
About 2 min
Cook’s note: Blanching helps to mellow the heat and remove some bitterness from the peppers.
- 3
Drain the blanched peppers and rinse them under cold water.
About 1 min
- 4
Heat the olive oil in a small pan over medium heat.
About 1 min
- 5
Add the red onion and cook, stirring occasionally, until softened, about 3-4 minutes.
About 4 min
- 6
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Transfer the cooked onion and garlic to a blender.
- 8
Add the blanched aji amarillo peppers, soaked cashews (drained), vegetable broth, lime juice, and salt to the blender.
About 1 min
- 9
Blend until completely smooth and creamy, scraping down the sides as needed.
About 2 min
Cook’s note: Add a little more vegetable broth if the sauce is too thick.
- 10
Taste and adjust seasoning if necessary.
Per serving
Nutrition
- Calories
- 191.9kcal
- Protein
- 4.5g
- Carbs
- 11.9g
- Fat
- 15.2g
- Fibre
- 1.9g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the aji amarillo sauce in an airtight container in the refrigerator.
Gently warm on the stovetop over low heat, adding a splash of water or broth if needed to thin.
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