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

Peruvian-Style Spicy Jalapeño Sauce (recipe follows; optional) Combine the cumin, paprika, garlic, vinegar, salt, pepper, and oil in a small bowl and massage together with your fingertips Separate the chicken skin from the breasts (see here) Spread the spice mixture evenly all over the chicken and under the skin Roast according to the Roasted Butterflied Chicken recipe (here), skipping step Serve with the jalapeño sauce, if desired Peruvian-Style Spicy Jalapeño Sauce A creamy sauce that’s simultaneously spicy and cooling It’s excellent on roast or grilled chicken or meats of all kinds and great for dipping vegetables, or use it as a base for a salad dressing NOTE: Ají Amarillo is a Peruvian yellow pepper with a mild heat It can be found in paste or puree form in many Latin markets or online If it is unavailable, simply omit it MAKES ABOUT 1 CUP 3 jalapo chiles, roughly chopped 1 cup fresh cilantro leaves 2 medium cloves garlic, minced or grated on a microplane (about 2 teaspoons) ½ cup mayonnaise ¼ cup sour cream 2 tablespoons ají Amarillo paste (see Note above) 2 teaspoons fresh lime juice (1 lime) 1 teaspoons white vinegar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 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 sealed container in the refrigerator for up to 1 week  ...2 tablespoons ají Amarillo paste (see Note above) 2 teaspoons fresh lime juice (1 lime) 1 teaspoons white vinegar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Combine the jalapos,... 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... olive oil Season to taste with salt and pepper The sauce can be stored in a sealed container in the refrigerator for up to 1 week