Mayo and Aji Amarillo Sauce for Chicken and All Kinds of Things

Judy Mayberry

Here is a recipe posted on the other forum.

Mayonesa De Aji (Salas Amarillo) by John Wallace:

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.

• 3 whole jalapeño 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

Combine jalapeños, 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.

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

I'm lucky there is a Peruvian market in San Diego...Amazon charges four times as much. The paste was $3.50. 

I just made a batch with Best Foods mayonnaise, Knudson Sour Cream, huge jalapeños, and everything else in the recipe. There is a smokiness and it will be fantastic with grilled chicken. 

I have a few hints if you use a blender: 

Wear latex or plastic gloves to de-seed the jalapenos and chop the garlic. But you know that already! 

When you open the little cup in the blender lid to add the olive oil, put your hand over it IMMEDIATELY. it spatters up on the cabinets. 

Use a half-size silicone scraper in the blender to scrape down the sides. In my Kitchen Aid blender it worked way better than the usual size because of all the lobes. 

It is quite delicious!