Ingredients:

  • 75 g (1 cup) fresh cilantro leaves, packed
  • 3 large garlic cloves
  • 30 ml (2 tablespoons) neutral oil (canola or vegetable)
  • 30 ml (2 tablespoons) Aji Amarillo paste
  • 120 ml (1/2 cup) full-fat mayonnaise
  • 30 g (1/4 cup) Cotija or Feta cheese (optional)
  • 15 ml (1 tablespoon) fresh lime juice
  • 30 ml – 60 ml (2–4 tablespoons) water or whole milk, plus more if needed
  • 5 ml (1 teaspoon) Kosher Salt, or to taste

Instructions:

  1. Place the cilantro, garlic cloves, aji amarillo paste, mayonnaise, cheese (if using), and lime juice into a high-speed blender or food processor bowl.
  2. Pulse the mixture 5–8 times until the cilantro is roughly chopped and the main ingredients begin to combine.
  3. With the machine running on medium-high speed, gradually drizzle in the neutral oil and 30 ml (2 tbsp) of the water/milk.
  4. Continue blending for 30–60 seconds, stopping to scrape down the sides with a spatula as needed, until the sauce is completely smooth and vibrant green.
  5. Assess the thickness. If a thinner, more pourable sauce is desired, blend in the remaining 30 ml (2 tbsp) of water or milk.
  6. Taste the sauce and adjust the salt or add a splash more lime juice for brightness. Transfer the Aji Verde to an airtight container and refrigerate for a minimum of 30 minutes to allow the flavors to deepen and harmonize.