Ingredients:

  • 2 cups fresh cilantro, stems included
  • 2 medium jalapeños, seeded and roughly chopped
  • 3 cloves fresh garlic, peeled
  • 2 tablespoons aji amarillo paste
  • 1 tablespoon fresh lime juice
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon freshly cracked black pepper
  • 0.25 cup mayonnaise
  • 0.25 cup plain Greek yogurt
  • 2 tablespoons Cotija cheese, grated
  • 1 tablespoon olive oil

Instructions:

  1. Wash the 2 cups fresh cilantro thoroughly and pat it dry with a paper towel. Note: Excess water will dilute the sauce and prevent a thick emulsion.
  2. Seed and chop the 2 medium jalapeños. Handle with care and avoid touching your eyes afterward.
  3. Place the cilantro, jalapeños, 3 cloves fresh garlic, and 2 tablespoons aji amarillo paste into the blender base.
  4. Pour in the 1 tablespoon fresh lime juice, 0.5 teaspoon sea salt, and 0.25 teaspoon freshly cracked black pepper.
  5. Pulse the mixture 5 to 7 times until the cilantro is broken down into a coarse paste.
  6. Add the 0.25 cup mayonnaise and 0.25 cup plain Greek yogurt.
  7. Run the blender on medium high for about 20 seconds until the mixture is velvety and uniform in color.
  8. Add the 2 tablespoons Cotija cheese and the 1 tablespoon olive oil.
  9. Blend for a final 5 seconds on low until the oil is just incorporated and the sauce is glossy.
  10. Dip a piece of bread or a chip in and check for salt or acid.