Aji Verde, the iconic Peruvian green sauce, gets its robust, luscious flavor from Aji Amarillo chili pepper paste, lime, scallions, and plenty of cilantro. In some variations of this traditional sauce, cojita cheese and/or Huacatey, or “black mint,” paste is added to the mix. In this version, fresh mint is used, which not tradition at all traditional, but it is delicious—feel free to skip it if you’d prefer. Aji Verde is terrific served alongside rotisserie chicken or grilled meats, but it’s equally good with roasted or grilled fish.

Any leftovers make an excellent dip for crudité or topping for roasted vegetables like potatoes; or thin it out with lemon juice and olive oil for a creamy salad dressing.

Makes 1 Cup
Ingredients:

1/2 cup good quality mayonnaise
2 tablespoons fresh lime juice 
1 large bunch fresh cilantro, trimmed, leaves and stems coarsely chopped 
1 medium garlic clove, coarsely chopped
5 scallions, coarsely chopped
1/4 cup chopped fresh mint
1 tablespoon ajî Amarillo (Peruvian yellow chile) paste 
1/4 teaspoon kosher salt

Directions:
Place all ingredients in a blender. Process on low, gradually increasing speed, until smooth, about 1 minute. Cover and chill sauce at least 1 hour before serving. (This allows flavors to meld and mellow out.) Sauce can be stored in an airtight container in the refrigerator up to 3 days.

Cook’s Notes:

If you cannot find Aji Amarillo (Peruvian yellow chile), you can substitute  1 tablespoon seeded and coarsely chopped serrano or jalapeño chile in this recipe.

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