Peruvian-style spicy jalapeño sauce from The Food Lab: Better Home Cooking Through Science (page 599) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Peruvian-style roast chicken; Ultra-crisp slow-roasted pork shoulder

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • czalikowski on January 05, 2026

    This sauce is truly delicious! I will definitely be making this again.

  • hirsheys on March 30, 2025

    Very tasty! Really like this sauce and could eat it on everything. Couldn’t use my aji amarillo paste - looking forward to trying it with the paste added.

  • BadSuzanna on March 07, 2022

    Delicious. I made mine in the mini-chopper and the cilantro didn’t fully blend. Try blender next time. Did not have aji amarillo.

  • jrmisener on January 27, 2022

    Awesome mix of spicy and creamy! Really complemented the roast chicken well.

  • averythingcooks on January 15, 2022

    Oh wow - this stuff is delicious! As soap tasters, I used a mix of parsley & Thai basil in place of the cilantro and it's exactly what he says..."spicy & cooling" at the same time. We dipped everything on our plates in it (roast chicken, crispy smashed potatoes & breadsticks). I ordered aji Amarillo paste online a while ago and am always looking for different ways to use it - this alone is a great reason to have it on hand.

  • bskj123 on February 10, 2021

    This sauce is awesome! Super tasty.

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