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

  • cilantro
  • sour cream
  • limes
  • mayonnaise
  • jalapeño chiles
  • white vinegar
  • aji amarillo paste

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

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

  • 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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