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Peruvian Green Sauce


  • 2 jalapenos, including seeds & ribs, cut into large chunks (for a milder version you can take out some seeds or use 1 jalapeno)
  • 1 tablespoon Aji Amarillo paste (I used Goya brand)
  • 1 cup packed fresh cilantro leaves
  • 2 tablespoons Cotija cheese (can substitute Parmesan cheese)
  • 1 teaspoon fresh minced garlic
  • 1 tablespoon vegetable oil
  • 1 teaspoon white vinegar (white wine vinegar is fine)
  • 23 teaspoons freshly squeezed lime juice
  • 1/2 cup mayonnaise
  • 1/4 teaspoon salt
  • 20 turns freshly ground black pepper


  1. Put all ingredients in a food processor or blender and puree together.
  2. Taste to see if it needs more salt or more lime.
  3. Keeps in fridge up to 1 week.


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