Mayonesa de Ají / Salsa Amarillo (Yellow Pepper Sauce)

This Peruvian mayonnaise-based sauce is my go-to condiment for everything from roasted chicken to potatoes to eggs! Try it on just about anything!


  • Ají amarillo paste                                  ¼ cup
  • Mayonnaise                                             ½ cup
  • Whole-milk yogurt or sour cream      ½ cup
  • Lime juice                                               ½ each
  • Salt                                                           To taste


  1. Whisk together ingredients.
  2. Taste; adjust salt as desired.
  3. Store covered in refrigerator for up to 3 days.


  • Ají amarillo (yellow pepper) paste is usually produced in Peru or neighboring countries. You can purchase it in Latin food markets, or here on


  • If you are hesitant to try spicy foods, start out with 1 Tbsp. of amarillo paste; taste, and add more – if you can handle the heat!
  • This is usually made with just fresh mayonnaise. However, I find adding sour cream or yogurt makes it more creamy and light. I especially like Stonyfield Farm‘s whole milk plain yogurt in this recipe.

Copyright ©
Recipe by Jennifer Ramos Lorson.


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