Peruivian Chicken Sandwich - Peimco

Ingredients

• 3 medium cloves garlic, roughly chopped (or substitute with Inca’s Food Garlic Paste)
• 4 teaspoons (15g) kosher salt
• 2 tablespoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon freshly ground black pepper
• 2 tablespoons (30ml) Inca’s Food White Vinegar
• 2 tablespoons (30ml) vegetable or canola oil
• 4 boneless, skinless chicken breasts (5 to 7 ounces/140 to 200g each), cut into 8 cutlets
• 3 whole jalapeño chilies, roughly chopped (see note)
• 1 tablespoon (15ml) Inca’s Food Yellow Pepper Paste
• 1 cup (1 ounce) fresh cilantro leaves
• 2 medium cloves garlic
• 1/2 cup (120ml) Alacena Mayonnaise
• 1/4 cup (60ml) sour cream
• 2 teaspoons (10ml) fresh juice from 1 lime
• 1 teaspoon (5ml) distilled white vinegar
• 1/4 cup (60ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Four sturdy buns, such as telera or ciabatta
• 2 ripe avocados, halved, pitted, and flesh scooped
• Thinly sliced red onion
• Crisp lettuce leaves, such as romaine