Ingredients:

  • 2 Tbsp Olive Oil (light)
  • 1/4 cup White Onion, diced
  • 2 large Garlic Cloves, smashed
  • 1 medium Jalapeño or Serrano Pepper (stemmed, deseeded optional)
  • 2 Tbsp Aji Amarillo Paste
  • 4 oz Queso Fresco (or Feta), crumbled
  • 1/4 cup Milk (Whole or Evaporated, cold)
  • 1/4 cup Vegetable Oil (neutral, such as sunflower)
  • 1 packed cup Fresh Coriander (Cilantro)
  • 1 Tbsp Fresh Lime Juice
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Instructions:

  1. Heat the 2 Tbsp of olive oil in a small pan over medium heat until shimmering. Add the diced onion, smashed garlic, and the chopped jalapeño (or serrano). Sauté gently for 4–5 minutes until the onion is translucent and the pepper has slightly softened. Do not burn the garlic. Remove the pan from the heat and allow the contents to cool slightly (about 5 minutes).
  2. Transfer the slightly cooled sautéed mixture (including the oil) to the blender jug. Add the remaining ingredients: aji amarillo paste, queso fresco, cold milk, vegetable oil, coriander, lime juice, salt, and pepper.
  3. Secure the lid on the blender. Start blending on low speed, gradually increasing to high. Process until the sauce is completely smooth and uniform in colour. Scrape down the sides of the jug periodically. If the sauce is too thick, add liquid (milk or water) one tablespoon at a time until the desired coating consistency is achieved.
  4. Taste the sauce and adjust the seasoning (more salt or lime juice if needed). Pour the sauce into an airtight container and refrigerate for a minimum of 30 minutes before serving. Chilling allows the complex flavors to properly meld and balance.