Source #1: "Ají Negro - Arca del Gusto". Fondazione Slow Food (in Italian). Retrieved 2023-04-03.[1]
This is an article published by a foundation that advocates for the preservation of biodiversity across the world, so it should be a reliable source. It covers ají negro sauce, which is typically made in Colombia, in depth.
Source #2: Mautone, Gianna. "A Vegan Taste of ECUADOR." Vegetarian Journal, vol. 32, no. 3, 2013, pp. 6-8. ProQuest.[2]
This is an excerpt from a book that explains when ají sauce is used and how it is made. This article is reliable and helps establish notability.
This is an article from a food blogger's website on the topic of ají amarillo and ají verde sauce. The article explains the sauce's use as well as how to make it. This is a reliable source as this food blogger has had her articles featured in Buzzfeed and Forbes.
Source #4: Peru, Kosmos. "Aji Amarillo Sauce the Delight of Peru". Kosmos Peru. Retrieved 2023-04-03. [4]
This source details the history of ají sauce and going into more detail about the sauce specifically in Peru. This is a reliable source as it a wholesale company that sells Peruvian speciality items in the United States.
Source #5: Berlin, Andi. "Is 2017 the Year of Peruvian Food? After Eating at this Tucson Place, We Think So." TCA Regional News, Jan 08, 2017. ProQuest. [5]
This article published in TC Regional News in 2017 and details some information regarding Peruvian ají sauce.
Source #6: "Peruvian Quinoa Shrimp Chicharrones with Green Aji Sauce". Oldways. Retrieved 2023-04-03. [6]
This article details Peruvian green ají sauce - specifically what is paired with it. This is a reliable source as it is a food and nutrition nonprofit.
This is a reliable source as it is from a cookbook and then published on this website. This article establishes the link between ají dulce sauce and ajilimojili.