Aji

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

500 g chilli, (aji), yellow, reen
2 tablespoon mayonnaise, possibly more
3 nuts, pecanas (alternatively walnuts)
2 tablespoon vegetable oil
1 teaspoon sugar

Instructions

Wash the aji, cut in half and empty.
(The better the aji is cleared out, the milder the sauce will be afterwards.
- so if the sauce should be a bit spicier - add some of the cleared contents again)
Put all ingredients together in a blender and chop well. Alternatively, chop with a hand blender.
This sauce, dip or whatever you call it, can be used with all meat dishes, to refine sauces, or simply as a table seasoning.
Note: Will keep in the refrigerator for a maximum of 1 or 2 days.
So, lay out the prepared amount as required.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.