Peruvian Yellow Sauce (Aji Amarillo Sauce)
A creamy, fruity, mildly spicy Peruvian yellow sauce made with aji amarillo peppers, walnuts, evaporated milk, and Parmesan cheese. The foundation of aji de gallina — also perfect drizzled over grilled chicken, roasted potatoes, or rice.
Servings: 8 servings (about 2 cups)
Calories: 95kcal
Ingredients
Sauce Ingredients
- 3-5 tablespoons aji amarillo paste such as Inca's Food brand
- 1 cup evaporated milk about half a 12-oz can
- ⅓ cup raw walnuts unsalted
- ¼ cup Parmesan cheese finely grated
- 1 clove garlic minced
- salt and pepper to taste
Instructions
Make the Sauce
- Add the aji amarillo paste, evaporated milk, walnuts, and garlic to a blender or food processor.
- Blend on high for 60-90 seconds until completely smooth. No walnut pieces should remain.
- Pour into a small saucepan over medium-low heat. Stir in the grated Parmesan cheese.
- Warm gently for 3-5 minutes, stirring constantly, until the cheese melts and the sauce thickens slightly. Do not boil.
- Taste and adjust: add more aji amarillo for heat, more Parmesan for richness, or a splash of chicken broth to thin. Season with salt and pepper.
Notes
Storage: Refrigerate up to 1 week or freeze up to 2 months. Reheat gently with a splash of milk.
Heat level: Aji amarillo paste varies by brand. Always taste before committing to a quantity.
Serving ideas: Pour over shredded chicken for aji de gallina, drizzle over roasted potatoes, use as a dipping sauce, or thin with lime juice for a dressing.
Traditional variation: Classic Lima-style uses soaked bread instead of walnuts for a silkier texture.
Nutrition
Serving: 1g | Calories: 95kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Sodium: 180mg | Fiber: 1g
