Face-Melting Aji

Face-Melting Aji

Ready in 45 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Face-Melting Aji"

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Peruvian style chile sauce that's been kicked into nuclear with Habanero and Serrano chiles. Great with steak, chicken, Latin foods, eggs and more.

"The flavors and the heat in this catch-all South American 'salsa' are fantastic."

- andyrosic


Are you making this? 
6 habanero chiles; seeded
6 Serrano chiles; seeded
1/2 cup sweet onion; sectioned
1 medium, clove Garlic
1/4 cup Fresh Cilantro; coarsely chopped
1 small Avocado
1/4 cup Green onions; coarsely chopped
1 tablespoon Red wine vinegar
1 tablespoon Fresh lemon juice
3/4 teaspoon Kosher Salt
1/4 teaspoon Freshly ground pepper

Original recipe makes 1 Serving



Combine chiles, sweet onion, garlic, cilantro, avocado and (optional) green onions in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times.

Add vinegar and lemon and process until mixture is blended but some texture still remains.

If mixture is too thick to process, add a small amount of water to thin.

Transfer to small bowl. Stir in salt, pepper and more vinegar or lemon to taste, if desired. Cover tightly and refrigerate.



Most aji recipes call for jalapeño chiles, which are WAY milder. Habanero chiles are incredibly hot. To dial down the heat, you can use fewer habaneros, all serranos or even swap in some jalapeños.


If you've never handled habanero chiles, then watch out! The heat rating on these bad boys is about 100x higher than a jalapeño. And it's the oil within the chili that can cause so much discomfort. I recommend wearing rubber gloves, using a non-porous cutting surface and even wearing eye protection. It sounds extreme, and it is because this cute little orange pepper packs a wallop.

Here's a helpful video on handling hot chiles:



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Habanero Aji

Calories Per Serving: 489 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"Personally, I prefer making it this way  The authentic recipe found all over Peru and in most real Peruvian restaurants." Firebyrd Firebyrd

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My husband loved this and even took it to his work.
smangala 1 year ago

The flavors and the heat in this catch-all South American 'salsa' are fantastic.
andyrosic 2 years ago

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