| Description: | Mayonnaise with peppers, served as a side with Pollo Rico (Peruvian Chicken Roasted Chicken). The two peppers give a two stage kick. Great on chicken, pork, eggs and everything else. |
| Ingredients: |
- 3 whole jalapeņo chilies, roughly chopped
- 1 tablespoon aji amarillo pepper paste
- 1 cup fresh cilantro leaves
- 2 medium cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons of lime juice
- 1 teaspoon distilled white vinegar
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
|
| Instructions: |
Combine jalapeņos, aji amarillo, cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in a blender or food processor.
Blend until smooth. With blender or food processor running, slowly add the olive oil.
Season with salt and pepper.
Sauce will be thin at this point but get thicker as it sits.
|
| Notes: | Devein and remove the seeds if you want a milder sauce.
I bought ours on Amazon.com. Aji Amarillo peppers are sweet and hot.
Keep refrigerated |
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