Aji Amarillo Vinaigrette — The Salad Dressing You'll Put on Everything

Most salad dressings are fine. This one is the reason you make the salad.

Aji amarillo has a natural affinity with olive oil and citrus — the combination creates a vinaigrette that's fruity and bright, with a warmth from the pepper that builds as you eat. It takes 3 minutes to make, keeps in the fridge for a week, and improves every salad, grain bowl, roasted vegetable, and grilled protein it touches.

You'll stop buying bottled dressing. Fair warning.

Aji Amarillo Vinaigrette Recipe

Makes: about ¾ cup (6 servings)
Time: 3 minutes
Difficulty: Easy

Ingredients

• 3 tablespoons Aji Amarillo sauce
• ¼ cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1 small garlic clove, minced or grated
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Combine everything in a small jar or bowl. Whisk vigorously or shake the jar until emulsified. Taste — adjust lime for brightness, honey for balance, salt as needed.
2. Use immediately or refrigerate. It will separate in the fridge — just shake or whisk again before using.

What to Use It On

The short answer: everything. The longer answer:

• Salads: Mixed greens, arugula, or the Aji Verde Corn & Avocado Salad if you want to go full Peruvian
• Grain bowls: Drizzled over quinoa or farro with roasted vegetables
• Grilled proteins: As a finishing sauce over chicken, shrimp, or fish
• Roasted vegetables: Toss cauliflower or sweet potato in it before roasting
• Dipping sauce: For crusty bread, crudites, or empanadas

The Science of Why It Works

A vinaigrette needs acid, fat, and emulsification. Aji amarillo contributes all three: it has natural acidity, a texture that helps bind oil to citrus, and the flavor complexity that makes the ratio matter less. You can adjust the oil-to-acid ratio without the dressing falling apart, which makes it more forgiving than a standard 3:1 vinaigrette.

Variations

• Creamy version: Whisk in 1 tablespoon Greek yogurt or mayonnaise. Turns it into a pourable sauce perfect for grilled fish.
• More heat: Add a teaspoon of rojo alongside the amarillo.
• Herb forward: Add 1 tablespoon finely chopped cilantro or mint.

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