A vibrant, creamy, and spicy Peruvian sauce, famously paired with Pollo a la Brasa, offering a unique blend of heat and tang.
Authentic Aji de Pollería Sauce
A vibrant, creamy, and spicy Peruvian sauce, famously paired with Pollo a la Brasa, offering a unique blend of heat and tang.
Ingredients
- 2 unit ají amarillo fresh or frozen
- 1/2 cup mayonnaise
- 1/4 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon oil vegetable or olive
- 1/4 cup water or milk
- 1 slice saltine cracker optional
Instructions
- 1. If using fresh ají amarillo, blanch them in boiling water for 3-5 minutes, then transfer to an ice bath. Peel, deseed, and devein. For frozen, simply thaw, deseed, and devein. 2. Heat a small amount of oil in a pan over medium heat. Sauté the minced garlic and prepared ají amarillo for 2-3 minutes until fragrant. 3. Transfer the sautéed ají amarillo and garlic to a blender. Add mayonnaise, grated Parmesan cheese, lime juice, white vinegar, salt, and pepper. 4. Blend until smooth and creamy. If the sauce is too thick, add water or milk a tablespoon at a time until desired consistency is reached. (Optional: Add a saltine cracker for extra thickness). 5. Taste and adjust seasoning as needed. Serve immediately or refrigerate in an airtight container for up to 7 days.
Notes
For a milder sauce, remove all seeds and veins from the ají amarillo. Adjust mayonnaise for desired creaminess and add water or milk for thinner consistency. This sauce keeps well in the refrigerator for up to a week in an airtight container.
