Aji Amarillo Sauce (Peruvian Green Sauce) #sauce #peruvianrecipe #ajiamarillo #peruviangreensauce #greensauce #chilipepper #mayonnaise | The Missing Lokness

Aji Amarillo Sauce (Peruvian Green Sauce)

3/4 cup
Course Sauce
Cuisine Peruvian
Keyword aji amarillo sauce, green sauce, peruvian green sauce


  • 1½ - 2 jalapenos (halved and seeded)
  • 1 cup cilantro (leaves & stems, roughly chopped)
  • 1 tablespoon aji Amarillo paste
  • 2 tablespoons cotija cheese (finely crumbled)
  • 1 garlic clove (minced)(about 1 teaspoon)
  • 1 tablespoon vegetable oil
  • 1 teaspoon white vinegar
  • 2½ - 3 teaspoons fresh lime juice
  • ½ cup mayonnaise
  • Salt
  • Ground black pepper


  • In a food processor or blender, add 1½ jalapenos, cilantro, aji Amarillo paste, cotija cheese, garlic, oil, vinegar, and 2½ teaspoons lime juice. Blend on high spend until finely chopped and smooth paste forms. Add mayonnaise and blend until combined. Taste and add more jalapeno and lime juice if desired. Season with salt. Blend again. Taste and adjust if needed. Transfer to an airtight container and chill in the fridge until ready to use.


  1. When adding the jalapenos, I will start with 1½ peppers. Blend and taste. Add more if you like it spicier. 1½ jalapenos is about a mild for me.  
  2. Aji Amarillo paste is made from a yellow chili pepper called aji Amarillo. Aji Amarillo pepper is commonly used in Peruvian cuisine. You can get the paste from Peruvian market or from Amazon.
  3. For storage, sauce can be kept in an airtight container for up to 1 week.
(Adapted from Serious Eats)