Green Peruvian Dipping Sauce (aka Aji Amarillo Sauce) Recipe

By
Andrea Lynn
Andrea Lynn
Andrea Lynn is a freelance food writer, cookbook author, and recipe developer. The former senior food editor for Chile Pepper Magazine, she contributed weekly columns on cooking with heat for Serious Eats.
Learn about Serious Eats' Editorial Process
Updated Apr. 21, 2020
20100302pio-pio-sauce1.jpg
Featured Video

Recipe Facts

4.5

(11)

Total: 0 mins
Makes: 1 cup

Rate & Comment

Ingredients

  • 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

Directions

  1. 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

Notes

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.

This Recipe Appears In

More Serious Eats Recipes