Crema de Ají

By polloazul

This versatile, spicy yellow sauce is the perfect accompaniment to roasted chicken, vegetables, french fries, and fried yuca. The star ingredient is the aji amarillo chile pepper, a staple in Peruvian cooking.

Ingredients

• 2 * 2 tablespoons aji amarillo paste (or one aji amarillo pepper, chopped and sauteed in oil)
• 1/2 * 1/2 cup mayonnaise
• 1/4 * 1/4 cup sour cream
• 1 * 1 tablespoon ketchup
• 2 * 2 green onions, white and green parts, chopped
• * Juice of 1-2 limes (to taste)
• * Salt and pepper to taste

Preparation

Step 1

1. Coarsely chop the white parts of the green onions.

2. Add the chopped onions with all the rest of the ingredients (except the salt and pepper) to the bowl of a food processor or blender.

3. Process until mixture is smooth and creamy.

4. Season sauce with salt and pepper to taste, and chill until ready to serve.

Note: This sauce seems to taste even better after 24 hours in the refrigerator. Store in the refrigerator for up to one week.