Aji Verde (Peruvian Green Sauce)

1 whole lime, juiced

2 T. olive oil

1/2 C. good-quality mayonnaise, (such as Hellmann’s)

3 ounces queso fresco or blanco

2 serrano peppers, ends trimmed

1 bunch cilantro (remove leaves from stems for blenders other than vitamix)

4 garlic cloves, peeled

2 green onions, ends trimmed and roughly chopped

2 tsp. huacatay paste, (optional)

1 T. aji amarillo paste, (optional)

1/4 tsp. kosher salt

 

To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. At first the cilantro leaves won’t be totally smooth, but keep the blender running and it will eventually become cohesive and smooth. Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.