In 2007, I brought my then-boyfriend (now husband) to Peru, my birthplace, for what was supposed to be a simple introduction to my family and culture. Little did we know, this trip would ignite a passion that would lead us on a new adventure: creating our own FRESH, HOMEMADE Aji Amarillo sauce. From the moment we landed, we immersed ourselves in the vibrant landscapes—exploring ancient ruins, meeting the warm and welcoming native Incans, and wandering through lively village markets. But for him, the real revelation was the food. Every bite of the traditional and contemporary dishes we savored along our journey was a revelation, and the flavors were both SURPRISING and LIFE CHANGING.

The secret is the land itself. Nestled in the Andes Mountains, Peru's varying elevations create the perfect conditions for growing an incredible variety of produce. Think hundreds of potato colors, gigantic corn, zesty limes, and, most importantly for us, a dazzling array of spicy peppers. Here, "chile" is replaced with a different name—"aji" (Ah-hEE). And the crown jewel? Aji Amarillo, the vibrant yellow pepper that reigns supreme in Peruvian cuisine. Simply called "Aji" by locals, this pepper is everywhere: in sauces, as a condiment, and as a flavor powerhouse in nearly every dish. It's the superstar, part of the "HOLY TRINITY" of Peruvian cooking, bringing its magic to everything from steak and fish to eggs, burgers, fries, pizza, tacos—and yes, even tofu!

We were addicted...but there was a catch. Fresh Aji Amarillo peppers aren't grown or imported to the U.S.; we could only find them canned, dried, or frozen—none of which captured the essence of the fresh sauces we loved in Peru. In our memories, the sauce on every table, at every meal was always freshly made, a burst of vibrant flavor straight from the hands of whoever was cooking that day. Duplicating that experience back home seemed impossible without fresh Aji Amarillo peppers.

After years of chasing those flavors—pleading with relatives to send fresh sauces, trying (and often failing) to grow our own peppers, even attempting to set up a farm in Texas—we realized it was time. We needed to bring the authentic taste of Aji Amarillo to our kitchen and to yours. So, we took a leap. We returned to Peru, partnering with local farmers and a manufacturer who shared our obsession with quality and flavor. Guided by my mother's cherished homestyle recipe, we insisted on using only the BEST and FRESHEST Aji Amarillo peppers, grown under the Andean sun. Our sauce is pure and simple, with just SIX main ingredients—no soybean oil, no sodium, no fillers—only the bold, fresh flavor that defines Peruvian cuisine. The result? A sauce that tastes just as fresh and delicious as the one my mom used to make.

From our table to yours, welcome to the Aji Amarillo experience.