Name: Chicken Latinos Aji Picante Sauce Recipe
Cook time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Peruvian
Ingredients: 6 pieces aji amarillo peppers (seeds removed); 2 pieces serrano or jalapeño peppers (for heat, seeds optional); 1 cups fresh cilantro leaves (packed); 3 stalks green onions (white and light green parts); 3 pieces garlic cloves; 3 tbs fresh lime juice; 2 tbs white vinegar; 1 tbs olive oil; 1 tsp vegetable oil (neutral, for blanching if needed); 1.5 tsp salt; 0.5 tsp sugar; 0.25 cups water (to adjust consistency); 2 tbs queso fresco or cream (for a creamier version); 1 tbs extra cilantro (garnish); 2 pieces extra lime wedges (to serve); 0.25 cups cold water or ice (if blitzing hot peppers)

Method

Aji Picante Base

1
Prepare the peppers
If using fresh aji amarillo, slice off stems, split lengthwise and remove seeds and white ribs to temper heat (leave some seeds if you want hotter). For serrano/jalapeño, halve and remove seeds if desired. Wearing gloves is recommended when handling hot peppers.
2
Blanch (optional, mellows flavor and brightens color)
Bring a small pot of water to a rolling boil. Add the aji amarillo and serrano/jalapeño pieces and blanch for 30–60 seconds until slightly softened. Immediately transfer peppers to an ice bath to stop cooking. Drain well and pat dry.
3
Rough chop aromatics
Roughly chop the cilantro stems (reserve some leaves for garnish if desired), green onions, and peel the garlic so everything blends evenly.
4
Blend the sauce
In a blender or food processor, add the blanched (or raw, if you skipped blanching) peppers, cilantro, green onions, garlic, lime juice, white vinegar, olive oil, salt, and sugar. Add 1/4 cup water to start. Pulse several times, then blend on medium-high until a smooth, vibrant green sauce forms, about 30–60 seconds. Scrape down the sides and blend again to ensure even texture.
5
Adjust heat and texture
Taste carefully. If too spicy, add 2 tablespoons of queso fresco or 1 tablespoon of cream to mellow heat and blend again. If sauce is too thick, add additional water, 1 tablespoon at a time, to reach desired pourable but slightly thick consistency. If too thin, blend in 1–2 teaspoons more chopped peppers or 1 tablespoon of cilantro.

Optional Add-ins & Finishing

6
Finish and emulsify
With blender running on low, drizzle an additional 1 tablespoon of olive oil to help emulsify and add sheen. This will give the sauce a smoother mouthfeel and glossy appearance.
7
Chill and rest
Transfer sauce to a jar or airtight container and refrigerate for at least 1 hour to let flavors meld. The sauce will deepen in flavor after 4–24 hours.
8
Serve and store
Serve chilled or at room temperature as a condiment for grilled meats, rice bowls, empanadas, or as a dip. Garnish with extra chopped cilantro and lime wedges if desired. Store refrigerated up to 7–10 days in a sealed container. For longer storage, freeze in ice cube trays for up to 3 months.

Aji Picante Sauce Recipe

Ingredients

Aji Picante Base

Optional Add-ins & Finishing

Method

Aji Picante Base

Prepare the peppers

Blanch (optional, mellows flavor and brightens color)

Rough chop aromatics

Blend the sauce

Adjust heat and texture

Optional Add-ins & Finishing

Finish and emulsify

Chill and rest

Serve and store

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