Ají Especial con Ají Amarillo (Cold Yellow Chilli Pepper Sauce)
In the northern coastal areas of Peru, an ají sauce is usually served alongside the main dish – which is often rice, chicken, some kind of potato (there’s quite a variety!), and vegetables or salad. The ají sauce adds flavour and heat to what might be a more bland meal. The sauce might be homemade, bought from an artesian at the local market, or come from a packet.
There are countless types of ají sauce – this particular one is the “ají especial” I made to accompany a meal of roast chicken thighs, roast vegetables (potatoes, onions and carrots), and boiled white rice.
1 tbsp mayo
1/2 tbsp olive oil
1/2 tbsp water
2 tsps ají amarillo paste (yellow chilli pepper paste)
1 tsp garlic purée
Combine all the ingredients in a jar, stir with a fork, secure the lid and shake well. Use up on the same day.
This particular ají especial is ideal along with potatoes, eggs, rice or chicken.
You could also use it as a dipping sauce for crispy tortillas:
Or maybe as a spicy dip for your pizza crusts?