Salsa de Ají Amarillo (Peruvian Yellow Chili Sauce)

5 steps. Take it one step at a time.

1. 01

   Prepare the ají amarillo peppers

   Prepare the ají amarillo peppers by cutting them in half, removing the seeds and internal white veins to control the heat. Rinse well.

2. 02

   Heat 2 tablespoons of vegetable oil

   Heat 2 tablespoons (30ml) of vegetable oil in a skillet over medium heat. Add the chopped red onion and garlic cloves. Sauté until the onion is translucent and soft, about 5 minutes.

   5 min
3. 03

   Add the prepared ají amarillo peppers

   Add the prepared ají amarillo peppers to the skillet. Continue to sauté for another 3 to 5 minutes until the peppers are softened.

   5 min
4. 04

   Transfer the cooked mixture

   Transfer the cooked mixture (peppers, onion, garlic, and oil) into a blender. Add the 100g (3.5 oz) of queso fresco and 1/2 teaspoon of salt.

5. 05

   Blend until the sauce is completely smooth and creamy

   Blend until the sauce is completely smooth and creamy. If it is too thick, add a small splash of water or milk to reach your desired consistency. Taste and adjust salt if necessary.