Peruvian-Style Spicy Jalapeño Sauce

Prep: 0:10

Total Time: 0:15

Servings: 10

Notes:

A creamy sauce that's simultaneously spicy and cooling. Excellent on meats of all kinds, great for dipping vegetables, or used as a base for a salad dressing.

Aji Amarillo is a Peruvian yellow pepper with a mild heat. It can be found in paste or puree form in many Latin markets or online. If it is unavailable, simply omit it.

Source:

The Food Lab, page 599

Ingredients

3 Jalapeños, roughly chopped

1 cup fresh Cilantro leaves

2 medium Cloves Garlic, minced or grated on a microplane (about 2 teaspoons)

½ cup Mayonnaise

¼ cup Sour Cream

2 tablespoons Aji Amarillo paste (see notes)

2 teaspoons fresh Lime Juice (1 lime)

1 teaspoon White Vinegar

2 tablespoons Extra-Virgin Olive Oil

Kosher Salt and freshly ground Black Pepper

Instructions

Combine the jalapeños, cilantro, garlic, mayonnaise, sour cream, chile paste, lime juice, and vinegar in the blender and blend on high speed until smooth.

With the blender running, slowly drizzle in the olive oil. Season to taste with salt and pepper.

The sauce can be stored in a sealed container in the refrigerator for up to 1 week.

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