I love all “South of the Border” flavors, but one sauce we make in The Chopping Block’s Too Hot to Handle class gets me every time. It’s a dipping sauce that’s made with Aji Amarillo paste and jalapenos.
What is Aji Amarillo paste? Blended Aji Amarillo peppers! Well, there is a little bit of a process to it, but peppers are the only ingredient. In the class, this sauce is served with fried plantains. Yum!
I made this sauce at home last week, and I’ve put it on just about everything I’ve eaten since. I initially made the fried plantains along with seared Jamaican spiced pork tenderloin. That was a great combination. A couple of days later, I made flank steak with poblano peppers, onions and roasted fingerling potatoes. The next day, I had leftover flank steak and veggies, so I made myself a wrap with the sauce.
Making this sauce and utilizing it in so many ways reminds me of our Sauce Boot Camp and French Sauce Workshop classes. Once you learn the basics of how to make a sauce, you can elevate any dish and make subtle changes to make it suitable to almost any cuisine. You definitely need to sign up for one these classes!
Here is the inspiring sauce recipe:
Peruvian Aji Amarillo-Jalapeño Dipping Sauce
Yield: 1 cup
Active time: 15 minutes
Start to finish: 15 minutes
2 jalapeños, including seeds and ribs, cut into rounds
1 to 2 tablespoons aji amarillo paste (can be found at South American grocery stores)
10 sprigs fresh cilantro leaves and stems, roughly chopped
1/4 cup queso fresco, crumbled
1 clove garlic, rough chopped
1 tablespoon grapeseed oil
1/2 teaspoon cava vinegar or apple cider vinegar
Salt to taste
Lime juice to taste
1/2 cup mayonnaise
- Place all of the ingredients, except for the mayonnaise, in a food processor and puree until very smooth.
- Add the mayonnaise and pulse until incorporated.