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.
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- Yield:makes about 1 cup
- 2 fresh jalapeños, including seeds and ribs, roughly chopped
- 1 tablespoon aji Amarillo paste (see note)
- 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