A Peruvian ají cream made to live on the table. Creamy, aromatic, and gently spicy, it brings together yellow ají and huacatay in a thick sauce that clings beautifully to potatoes, meats, and fried food. The kind of sauce that somehow ends up on everything.
Split the yellow ají peppers, remove all the seeds and veins, and cut them into medium pieces. Roughly chop the red onion and garlic; perfect knife work is unnecessary because everything will eventually go into the blender.
Heat the vegetable oil over medium heat and add the onion. Cook for 3 minutes, until soft and translucent; add the garlic and yellow ají, then cook for another 4 to 5 minutes, stirring often, until the ají is flexible, glossy, and no longer smells raw, without letting it brown deeply.
Turn what you find into an experience you can actually bring to your kitchen.
Transfer the contents of the pan to the blender and add the huacatay, mayonnaise, vinegar, salt, and pepper. Blend for 45 to 60 seconds, stopping once to scrape down the sides, until the sauce is completely smooth, thick, and able to coat a spoon without running off like water. Serve at room temperature or chilled. And that's it! It should bring enough heat to wake up the food without erasing everything else. 🔥
