Aji Amarillo Sauce: Flavorful Kick

Carefully slice Aji Amarillo peppers in half lengthwise and remove seeds and membranes to adjust spice. For fresh peppers, blanch them twice for 5 minutes each time, changing the water, then peel. If using frozen, thaw and peel them. Saute the chopped red onion in 1 tablespoon of vegetable oil over medium heat until softened, about 5-7 minutes.

Add the minced garlic and the blanched/peeled Aji Amarillo peppers to the pan. Cook for another 3-5 minutes, stirring occasionally, until fragrant.

Transfer the cooked mixture to a blender. Add the crumbled queso fresco (or mayonnaise), lime juice, the remaining 1 tablespoon of vegetable oil, and salt. Blend until the sauce is completely smooth and creamy. If the sauce is too thick, add a tablespoon of water or a little more oil until the desired consistency is reached.

Taste the sauce and adjust the seasoning as needed, adding more salt or lime juice for balance. Serve immediately or chill in an airtight container for up to 5 days. This sauce pairs wonderfully with crispy sweet potato fries or succulent roasted rotisserie chicken.