Aji Amarillo Sauce Recipe (Peruvian Yellow Sauce)

This Aji Amarillo Sauce is a spicy and versatile Peruvian condiment. Spicy yellow pepper paste is blended with creamy and tangy ingredients, leaving you with an outstanding dipping sauce, spread, or dressing.

So many of you went crazy for my Peruvian Chicken Recipe with Aji Verde Sauce, that I decided it was time to come up with an Aji Amarillo Sauce recipe too. Because even though we can eat that green sauce every day in our house, sometimes it’s nice to have a little change.

Rick + I did a side by side of the creamy aji verde and aji amarillo and we just couldn’t decide which we liked better. So, I’d suggest just throwing caution to the wind and making both!

Grilled chicken drizzled with aji amarillo sauce.

Aji Amarillo is a versatile Peruvian condiment with layers of spice, cream, and tang. All you need is aji amarillo paste, a handful of simple ingredients, and a blender to put it together.

This crema de aji amarillo recipe is similar to a classic Mexican crema since the base is made from a blend of mayonnaise, Greek yogurt, and feta cheese. It’s the aji amarillo paste that helps it stand out from the rest. The paste is made from Peruvian aji amarillo peppers, lending a gorgeous yellow color, sweet and fruity undertones, and just the right amount of heat.

While the flavor is fantastic and craveable, you’ll also love the versatility of this sauce. Swap it in for the aji verde in my Peruvian Chicken recipe, serve it as a dipping sauce with french fries or fried yuca, or stir it into a creamy slaw for tacos. The options are endless!

What is aji amarillo?

Aji amarillo is a yellow chili pepper from Peru. According to Eat Peru, it’s the most popular chili pepper in Peruvian cuisine and is practically unavoidable in traditional dishes.

The peppers are usually blended into a paste and mixed with other ingredients, like crema, mayonnaise, or sour cream to make a sauce. It’s a fantastic condiment to brush over grilled meats, enjoy as a dipping sauce, or drizzle over Peruvian ceviche.

Ingredients for aji sauce labeled on tray.

Ingredients needed

  • Aji amarillo paste – This is made by blending fresh or dried aji amarillo peppers. You can buy the paste from Latin grocery stores or make it yourself.
  • Shallots and garlic
  • Mayonnaise – This is the base of the sauce, lending a creamy texture while cooling down the spice.
  • Greek yogurt – Or sour cream. The tang gives this sauce a bright and refreshing quality that will remind you of a traditional crema.
  • Feta cheese – You can use ricotta or queso fresco cheese instead.
  • Ketchup – Tomato paste also works.
  • Lime juice – Fresh citrus juice will cut through the heavy cream and spice.
  • Salt and pepper

How to make it

Add all of the sauce ingredients to a blender or food processor. Blend until smooth, then season to taste.

Aji sauce in small food processor bowl.

Transfer the sauce to a bowl or airtight container and keep it in the fridge until you’re ready to serve. If you can, let it rest for about 1 hour to allow all of the flavors to mingle.

Recipe FAQs

Is aji amarillo spicy?

The sauce has a medium spice level. Aji amarillo peppers range between 30,000 to 50,000 on the Scoville Scale, making them comparable to serrano peppers. The heat isn’t overwhelming thanks to the mayo, yogurt, and feta in the sauce.

What does aji amarillo taste like?

The Peruvian pepper is spicy but has fruity undertones that remind you of mango and passionfruit. These fresh notes actually balance out the heat and make it a truly unique chili pepper.

Where can I find aji amarillo paste?

You should be able to find the jarred paste in Latin American grocery stores or online. Alternatively, make the paste yourself by blending fresh, frozen, or dried aji peppers in a blender.

I can’t find aji amarillo paste. What can I use instead?

The aji amarillo paste is necessary for a close-to-authentic Peruvian yellow sauce and I don’t recommend replacing it. It’s available on Amazon. However, if you can’t find the paste or peppers anywhere, you can make a similar version with yellow bell peppers, scotch bonnet peppers, or habanero peppers.

How do you store crema de aji amarillo?

Store the sauce in an airtight container in the fridge for up to 1 week.

Side view of aji amarillo in black bowl surrounded by limes, peppers, and aji paste.

Ways to use aji amarillo sauce

This is a versatile condiment you can use as a dipping sauce, dressing, or spread. These are my favorite ways to use it:

Hand dipping fry into aji sauce.

More sauce recipes

Did you try this Aji Amarillo recipe?

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Small bowl of aji amarillo sauce topped with habanero pepper and surrounded by french fries.

Aji Amarillo Sauce Recipe

This Aji Amarillo Sauce is a spicy and versatile Peruvian condiment. Spicy yellow pepper paste is blended with creamy and tangy ingredients, leaving you with an outstanding dipping sauce, spread, or dressing.
5 from 25 votes
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Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 6 people


  • 2 Tablespoons aji amarillo paste
  • 1 small shallot (minced)
  • 2 cloves garlic (peeled)
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt ( or sour cream)
  • 1/4 cup crumbled feta (ricotta, or queso fresco)
  • 1 Tablespoon ketchup (or tomato paste)
  • 2 Tablespoons lime juice (plus more to taste)
  • Salt and pepper (to taste)


  • Combine all ingredients in a blender or food processor and process until smooth.
  • Season with salt and pepper, to taste. Transfer to a bowl and refrigerate until ready to serve.


How to Store: Store the sauce in an airtight container in the fridge for up to 1 week.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


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Calories: 162kcal | Carbohydrates: 4g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 217mg | Potassium: 70mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 0.2mg

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3 thoughts on “Aji Amarillo Sauce Recipe (Peruvian Yellow Sauce)”

  1. 5 stars
    Just made this to go with a Peruvian Chicken recipe we were trying. This sauce is awesome, but, beware it has a bite. If you are spice adverse, like my wife, maybe cut the aji spice in half.


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