Delicious peruvian sauce recipe that you can make at home.

Guacamole is Mexican, sure but as the Peruvian version of this famous avocado dip is so popular in the country and accompanies numerous starters and other dishes. Peruvian guacamole sauce is a must when serving appetizer like Tequeños or Fried Cassava (Yuca Frita), but often it also accompanies meat and fish dishes, salads, sometimes even empanadas and (party) snacks.



  • 1 Tomato
  • 1/2 Onion
  • 1 Teaspoon aji amarillo paste
  • 1 Key lime
  • 2 Ripe avocados
  • Fresh cilantro
  • Salt and pepper


  • First prepare the tomato paste. Cut deseeded tomatoes and onion into small pieces. Place into a blender; add aji amarillo paste, salt, pepper and the juice of half a key lime.
  • Blend for just a few seconds to get a still chunky, but finely diced paste. Set aside for 15 minutes.
  • Then cut the avocados in half, remove the seed and scoop out the ripe flesh. Mash with a fork until creamy and smooth.
  • Combine the mashed avocado, the tomado, union, chili paste and a few chopped cilantro leaves. If necessary adjust seasoning with a little bit more lime juice, salt and pepper.
  • Even though a freshly prepared guacamole is best, the acidity of the fresh key limes will prevent browning for a while. So no problem in preparing a Peruvian Guacamole an hour or so in advance. Just press cling film on to the surface and refrigerate.

Peruvian guacamole