Natalia Semenova / Getty Images The aji amarillo is a member of capsicum baccatum, one of the five domesticated pepper species, and is grown all over Peru. The aji amarillo—a ji means chili pepper and amarillo means yellow in Spanish—is considered part of the Peruvian "holy trinity" when it comes to their cuisine, along with garlic and red onion. Recipe Details Kidney Beans with Aji Amarillo Sauce Prep 10 mins Cook 45 mins Total 55 mins Mild kidney beans pair perfectly with vibrant green Aji Amarillo sauce. Ingredients 3 large aji amarillo chiles (dried, fresh, or canned) 1 tablespoon of crumbled cotija or feta cheese 1 teaspoon of lemon juice 1 pinch of sugar 3 tablespoons of oil Preheat grill or grill pan to medium high and grease with neutral oil. Add chicken and grill, basting with reserved marinade, until cooked through, about 6 minutes per side. Transfer chicken to a platter and serve with the Aji Amarillo Sauce drizzled on top or on the side. FOR THE AJI AMARILLO PASTE 2 aji amarillo peppers chopped 1 tablespoon chopped onion 1 garlic clove chopped Pinch of salt 1 tablespoon olive oil Learn how to make Ají Amarillo sauce, a tangy and spicy condiment from Peru, with aji amarillo paste, eggs, oil, vinegar, cream and other ingredients. This sauce is used in many Peruvian dishes, such as ceviche, seco de carne, papa a la huancaína and more. Ingredients. 5 fresh, frozen, or dried ajis amarillos, or ¾ cup aji amarillo paste (you need ¾ cup chile puree in all; see Note) 3 tablespoons smooth peanut butter. 2 ounces queso fresco or feta cheese, crumbled. 1/2 cup cold water. UTDlD5.

aji amarillo sauce recipe