Peruvian
Ají Verde
A bright, creamy Peruvian green sauce with cilantro, ají amarillo, huacatay, lime, garlic, and fresh chile heat.
8 servings · 15 minutes prep
Ingredients
Main
- ½ cup full-fat mayonnaise
- ¼ cup ají amarillo paste
- 1 tbsp plus 1 tsp huacatay paste
- 2 tbsp fresh lime juice
- 2 tsp white vinegar
- 3 medium garlic cloves, roughly chopped
- 1 packed cup fresh cilantro leaves and tender stems
- 2 tbsp jalapeño or serrano chile, roughly chopped and seeded if desired
- 1 tbsp avocado oil
- ¾ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1–2 tbsp cold water, as needed
Directions
Method
- Combine the mayonnaise, aji amarillo paste, huacatay paste, lime juice, white vinegar, garlic, cilantro, jalapeno or serrano chile, avocado oil, fine sea salt, and black pepper in a blender.
- Blend on high speed until completely smooth, scraping down the sides as needed, 45-60 seconds.
- Add 1 tablespoon of the cold water and blend again. Add the remaining cold water only if needed for a thick but pourable sauce.
- The finished sauce should be bright, herbaceous, moderately spicy, slightly tangy, and well seasoned.
- Transfer to a covered container and refrigerate for at least 30 minutes before serving. Stir before serving.
