Cotija Salsa

Aji Amarillo paste is a staple ingredient in Peruvian cuisine. It is made from yellow hot peppers grown in the Andes. It can be found in Latin markets or ordered online. This vibrant, versatile sauce has a spicy kick. If you want a less spicy salsa, use ½ tablespoon of the Aji Amarillo paste. Use this creamy, herbal salsa with a bite for an easy dip for veggies or spoon over chicken, steaks, and fish.

April 05, 2023

Ingredients

SERVINGS: Makes 2½ cups

1 small green bell pepper, stemmed, seeded, and coarsely chopped
¼ cup chopped Spanish onion
¼ cup chopped red onion
4 medium cloves garlic, peeled and smashed
1 cup fresh mint leaves, loosely packed and coarsely chopped
1 cup fresh cilantro leaves, loosely packed and coarsely chopped
3 ounces crumbled fresh Cotija cheese
4 tablespoons fresh lime juice, plus more as needed
2 tablespoons fresh lemon juice
1 to 1½ tablespoons Aji Amarillo paste, or to taste
¾ cup mayonnaise, homemade or store-bought
1/8 teaspoon adobo, plus more for garnish
1/8 teaspoon freshly ground black pepper, or to taste
Kosher salt, as needed
Minced cilantro, for garnish

Instructions

Place the pepper, onions, garlic, mint, and cilantro leaves in the bowl of a food processor and pulse until vegetables are chopped fine.

Add the cheese, lime and lemon juices, and 1 tablespoon of the Aji Amarillo paste, then process until smooth, adjusting the heat with additional Aji Amarillo paste, if desired. Add the mayonnaise, adobo powder, and black pepper and blend on high until slightly grainy in texture, scraping down the sides of the bowl as needed, about 2 minutes. Adjust seasonings with adobo powder, salt, and black pepper, to taste. Cover and refrigerate overnight; this will help to firm up the salsa and to meld the flavors. Garnish with cilantro and adobo. Serve with a simple crudité platter.

About this recipe

Note: The sauce can be stored in an airtight container in the refrigerator for up to 5 days. If you can’t find fresh Cotija cheese, feta cheese is a great substitute.

Recipe created by Maria Lara-Bregatta, Café Mamajuana. Photography by Clare Barboza.

Recipe and photography courtesy of and reprinted from The Vermont Farm Table Cookbook—Homegrown Recipes From The Green Mountain State. Published by Countryman Press, 2023.