This very tasty sauce was made to be served with Spatchcocked Peruvian-style Grilled Chicken, but I am sure it would be good on a wide variety of seafood as well.  This version is adapted from SeriousEats.   It takes about 15 minutes to make, but make it a bit in advance so that the flavors can blend together in the refrigerator.

3 Jalapeno chilies, seeded and chopped

2 medium cloves garlic

1 cup fresh cilantro leaves (about 1 bunch)

1 Tbs. aji amarillo pepper paste

½ cup mayonnaise

¼ cup sour cream

2 tsp. fresh lime juice

1 tsp. white vinegar

2 Tbs. extra virgin olive oil

Salt and pepper to taste

Drop the jalapenos and garlic cloves into the bowl of a food processor or blender and finely chop.  Add the cilantro leaves, and finely chop.  Add the aji amarillo pepper paste, mayonnaise, sour cream lime juice and vinegar and blend until smooth.  Slowly add the olive oil in a stream while the blender/processor is on.  Add salt and pepper to taste.  Store in the refrigerator.  Serve with grilled chicken or seafood.