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 2. 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 jalapeño 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