Aji amarillo which means yellow chili (even though it is actually orange) and rocoto (a red chili that kind of resembles a bell pepper) are the most popular chili peppers from Peru.
These two are my all-time favorite sauces for pretty much everything. They are great with fries, rotisserie or fried chicken, burgers, you name it! If you go to any restaurant or fast food place in Peru, you will most likely find these. Of course the level of heat depends on the chilies, so it sometimes varies. But most often they are not very spicy, especially the one with aji amarillo. Rocoto sauce tends to be more spicy, but the lime juice balances the heat very well. Whenever I make them, they are gone within the same day. Pieter also goes crazy for them.
You can usually find the aji amarillo and rocoto paste at any store that sells products from South America or online.
This time I served the sauces with buttermilk fried chicken and fried cassava. You can find the buttermilk fried chicken recipe here.
For the aji amarillo sauce:
2 tablespoons of vegetable oil
1 medium red onion, chopped
2 cloves of garlic, minced
85grs of aji amarillo paste
2 tablespoons of chopped coriander
½ cup of mayonnaise
Juice of ½ a lime
Pinch of celery salt
Pinch of salt
For the rocoto sauce:
85grs of rocoto paste
2 spring onions, finely chopped
Juice of 2 limes
Pinch of Salt
Pepper to taste
1 tablespoon of olive oil
To make the aji amarillo sauce, place the vegetable oil in a pan over medium-low heat. Add the onion and cook it until it becomes translucent (don’t brown it). Then add the minced garlic and cook it for an extra minute while stirring.
Blend the onion and garlic mixture with the remaining ingredients. Adjust the salt to your liking. Transfer it to a bowl and store it covered in the fridge until ready to serve.
To make the rocoto sauce, just mix all of the ingredients together in a bowl. Store it covered in the fridge until ready to use.
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