This Peruvian Aji Chilli Sauce is a versatile vegan chilli sauce that goes with almost any savoury dish, with fresh and punchy flavours similar to a Thousand Island Dressing.
Peru offered up some of the most incredible vegan food that I’ve ever eaten – not to mention Veda Restaurant which flew in at the top spot of my ‘Top 50 Vegan Restaurants In The World’ guide.
Aji sauce is a traditional Peruvian chilli sauce, made with crisp and fruity Aji chillis which can be drizzled over many a wonderful dish or used as a nicely spicy dip.
It had to be a recipe that I re-created when I got home because not only is it an incredibly versatile sauce – which goes with almost any savoury dish – but it’s just blinking delicious!
My take on the beautiful Aji Chilli Sauce is made with vegan mayonnaise and has similar flavours to a Thousand Island dressing, with the perfect amount of spice and a moreish flavour that will compliment many a dish.
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe :
Peruvian Aji Chilli Sauce
- 15 g coconut oil (approx 1 tbsp)
- 30 g red onion (diced)
- 100 g vegan mayonnaise
- 2 medium-heat red chillis (Aji chillis if you can get hold of them)
- 2 cloves garlic (minced)
- 2 tbsp fresh lime juice (approx juice from 1 lime)
- ¼ tsp salt
- Fry the onion in the coconut oil for 5 minutes over a low-medium heat. Try not to let it brown; it should poach gently in the oil so that it softens instead.15 g coconut oil, 30 g red onion
- Add the onion to a blender with the rest of the ingredients and blitz until the sauce is smooth.100 g vegan mayonnaise, 2 medium-heat red chillis, 2 cloves garlic, 2 tbsp fresh lime juice, 1/4 tsp salt
- Store in the fridge and serve on burgers, as a dip or on almost any savoury dish!