Valerie Golson Gipson
Co-Founder & CEO, Aji Pepper Sauce | De Los Rios Foods International LLC
Valerie Golson Gipson is the co-founder and CEO of Aji Pepper Sauce, the first authentic Peruvian-made ají pepper sauce brand to achieve wide distribution across the United States. She is Peruvian by birth, a lifelong practitioner of Peruvian home cooking, and the driving force behind bringing ají amarillo — Peru's most important pepper — to American kitchens.
Where the Authority Comes From
Valerie did not learn Peruvian cuisine from a cookbook. She grew up eating it. Her mother, Isabel, made ají amarillo sauce from scratch — fresh peppers, simple ingredients, the way every Peruvian household has always made it. That recipe, passed down through the family, became the foundation of Aji Pepper Sauce.
In 2007, Valerie brought her husband to Peru for the first time. What was meant to be a family introduction became a turning point: immersed in the food culture — the markets, the sauces on every table, the flavors built into every meal — they made a decision to bring those flavors back to the U.S. permanently. Years of sourcing experiments, farmer partnerships, and recipe development followed. The result is a sauce made in Peru, by Peruvian producers, from Valerie's mother's original recipe.
Professional Background
Before founding Aji Pepper Sauce, Valerie spent more than 20 years as a strategic executive in brand, media, and global partnerships. She served as SVP at Playboy Enterprises and held COO-level responsibilities across international brand expansion initiatives. She holds a BBA from Mercer University, an MA from New York University, and has completed negotiation training through Harvard Law School. She is bilingual in English and Spanish.
That background shapes how Aji Pepper Sauce is built: distribution-first, margin-disciplined, and positioned for national retail from day one. Aji Pepper Sauce is currently distributed across H-E-B Texas stores and growing.
Why Peruvian Food, Why Now
Peru's culinary tradition — built on native ingredients like ají amarillo, huacatay, ají limo, and rocoto — is increasingly recognized by chefs, food historians, and the broader food media as one of the world's great underrepresented cuisines. Lima has produced multiple restaurants ranked among the world's best. Peruvian technique and flavor are influencing kitchens globally.
Valerie has spent decades inside that tradition: eating it, studying it, traveling for it, and now commercializing it with integrity. Every article she writes on the Aji Pepper Sauce blog draws on that lived expertise — not trend-watching, but direct knowledge of the ingredients, the culture, and the food.
About Aji Pepper Sauce
Aji Pepper Sauce produces three varieties — Ají Amarillo, Ají Verde, and Ají Rojo — each made in Peru using locally sourced peppers and Isabel's original recipe. No mayo, no egg, no soy, no fillers. The sauces are Vegan, Paleo, Keto, and Whole30 compatible. They are available online at ajipeppersauce.com and in select retail locations nationwide.
