Aji Amarillo Peruvian Sauce

• 6 aji amarillo peppers (or 1/2 cup paste)
• 1/2 cup mayonnaise
• 1/4 cup lime juice
• 4 cloves garlic
• 1/4 cup vegetable oil
• 2 tablespoons white vinegar
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 cup water

Instructions

1. 1If using fresh peppers, roast until soft and peel. Blend all ingredients until smooth and creamy. The mayonnaise gives it a rich, creamy texture characteristic of Peruvian sauces. Adjust consistency with water. No cooking needed! Refrigerate for up to 1 week. Serve with grilled chicken or fish.

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