Ají parrillero is a rustic table sauce: charred ají amarillo, finely chopped, then cold-bound with white vinegar and vegetable oil. Chunky, smoky, and sharply tangy—made to wake up grilled bites. If heat is too much, the key is removing veins and seeds thoroughly.
Heat a heavy skillet and char the whole ají amarillo peppers with the garlic for 8 minutes, turning until the skin has blistered dark spots and the ají softens without collapsing.
Let the ajíes cool for 5 minutes. Remove veins and seeds if you want less heat, then finely chop the flesh with the charred garlic. It should stay rustic, not turn into a paste.
Transfer the chopped mixture to a bowl and mix in the white vinegar, vegetable oil, salt,
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Let it rest for 10 minutes before serving so the acidity settles into the ají. Serve at room temperature or lightly chilled: it should taste smoky, tangy, and chunky enough to wake up grilled food.
