The food lab better home cooking through science ( PDFDrive ) 734

Peruvian-StyleSpicyJalapeñoSauce(recipefollows;
optional)
1. Combine the cumin, paprika, garlic, vinegar, salt,
pepper, and oil in a small bowl and massage together
withyourfingertips.
2. Separate the chicken skin from the breasts (seehere).
Spreadthespicemixtureevenlyalloverthechickenand
undertheskin.RoastaccordingtotheRoastedButterflied
Chicken recipe (here), skipping step 2. Serve with the
jalaposauce,ifdesired.

Peruvian-StyleSpicyJalapoSauce
Acreamysaucethat’ssimultaneouslyspicyandcooling.It’s
excellentonroastorgrilledchickenormeatsofallkinds
andgreatfordippingvegetables,oruseitasabasefora
saladdressing.
NOTE: AjíAmarillo is a Peruvian yellow pepper with a
mildheat.Itcanbefoundinpasteorpureeforminmany
Latinmarketsoronline.Ifitisunavailable,simplyomitit.
MAKESABOUT1CUP
3jalapeủochiles,roughlychopped
1cupfreshcilantroleaves
2mediumclovesgarlic,mincedorgratedonamicroplane
(about2teaspoons)
ẵcupmayonnaise
ẳcupsourcream


2tablespoonsajíAmarillopaste(seeNoteabove)
2teaspoonsfreshlimejuice(1lime)
1teaspoonswhitevinegar

2tablespoonsextra-virginoliveoil
Koshersaltandfreshlygroundblackpepper
Combine the jalapos, cilantro, garlic, mayonnaise, sour
cream, chile paste, lime juice, and vinegar in the jar of a
blender and blend on high speed until smooth. With the
blender running, slowly drizzle in the olive oil. Season to
taste with salt and pepper. The sauce can be stored in a
sealedcontainerintherefrigeratorforupto1week.