Green Peruvian Dipping Sauce (aka Aji Amarillo Sauce) Recipe

by
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.
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Andrea Lynn
updated Apr. 21, 2020
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Recipe Facts

4.5

(11)

Total: 0 mins
Makes: 1 cup

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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.

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