Spicy yellow aioli (Ají crema) from Latinísimo: Home Recipes from the Twenty-One Countries of Latin America (page 174) by Sandra A. Gutierrez

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute aji amarillo paste for aji amarillo chiles.

  • pattyatbryce on May 27, 2026

    Really nice sauce and goes so well with the restaurant-style chicken.

  • bernalgirl on May 21, 2026

    This hit a taste memory, It’s very lightly spicy and excellent with the spatchcocked chicken from the same cookbook. It skews toward salty so taste before adding it if you are salt-sensitive.

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