Peruvian Green Sauce
This sauce is so delicious; you will want to double it. Serve as a dip or a side with potatoes, French fries, pork, steak, beans, rice, shrimp, salmon or any other wonderful food you might enjoy.
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Ingredients:
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3
medium jalapenos – white ribs and seeds removed
if more heat is desired, don’t remove the white ribs and seeds
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1
tablespoon
Aji Amarillo paste
optional. *see note
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1¼
cups
1 medium sized bunch fresh cilantro, tightly packed; longer stems removed and roughly chopped
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¼
cup
fresh basil leaves
tightly packed
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3
tablespoons
grated fresh Parmesan or Cotija cheese
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1
tablespoon
ginger paste of fresh ginger
grated
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1
tablespoon
honey
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2
medium cloves garlic
minced
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Fresh juice from 1 lime juice
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1
tablespoon
canola oil **see note
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½
cup
real mayonnaise
NOT Miracle Whip
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Kosher salt & freshly ground black pepper
to taste
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Combine all ingredients except mayonnaise in a blender or food processor. **see note.
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Blend on HIGH until smooth..
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Add mayonnaise and blend until completely incorporated.
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Season to taste with salt & freshly ground black pepper.
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Transfer to jar or container with a tight fitting lid.
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Sauce will keep, refrigerated, up to one week.
Note: Aji Amarillo Paste is a hot yellow pepper paste from Peru. It is easiest found online.
*Note: If using a food processor, process all ingredients except the oil & mayonnaise for several minutes until smooth. Then add the oil and mayonnaise and continue to process until homogenous. (I think a good blender or stick blender works best, but the sauce did come together using the food processor.)