Note: Aji amarillo paste is a hot yellow pepper paste from peru. It can be found in Latin specialty stores or ordered online. If unavailable, it can be omitted.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:makes about 1 cup
- 2 fresh jalapeños, including seeds and ribs, roughly chopped
- 1 tablespoon aji Amarillo paste (see note above)
- 1 cup freshly picked cilantro leaves and small stems
- 2 tablespoons grated cotija cheese or Parmesan cheese
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1 tablespoon vegetable oil
- 1 teaspoon white vinegar
- 1/2 teaspoon juice from 1 lime
- 1/2 cup mayonnaise
- Kosher salt and freshly ground black pepper
Combine jalapeños, aji amarillo, cilantro, cotjia, garlic, oil, vinegar, and lime juice in a blender. Blend on high speed until smooth paste forms. Add mayonnaise and blend until homogenous. Transfer to a bowl and season to taste with salt and pepper. Serve with grilled chicken. Unused sauce can be stored in a covered container for up to 1 week