Source: Guapo’s
Ingredients
- 1 shallot, chopped roughly
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup lime juice
- 2-3 tablespoons aji amarillo paste
- 1 tablespoon ketchup
- Salt & pepper
Instructions
Puree all ingredients in a blender until smooth and creamy. Season to taste with salt and pepper, adjusting the aji amarillo, lime, and mayo levels as well. Chill in the refrigerator; will keep for several weeks.
Rachel’s
Secrets of Success
- This is a copycat recipe of our favorite sauce at Guapo’s, a Peruvian chicken restaurant in Herndon, VA. I’ve tested out a few recipes online and streamlined them into this version.
- Aji Amarillo paste is a jarred puree of hot yellow peppers; some grocery stores stock it in their Mexican/Hispanic sections, or you can find it at any Latin market. I go a little heavier on the aji amarillo paste versus the original Guapo’s sauce, which makes it slightly spicy and more flavorful, but you can cut this amount back to taste for a milder, creamy dipping sauce.
- This is a perfect sauce for a simple roasted chicken.
Cooking with the Claremons 
Leave a comment