Creamy chile-herb sauce (Aji verde) from Cook's Illustrated Annual 2024 (page 17) by Cook's Illustrated Magazine

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Notes about this recipe

  • Eat Your Books

    In Sep/Oct issue.

  • emiliang on September 02, 2024

    Close, but not the real deal. Replace the jarred huacatay with frozen huacatay leaves. Reduce the lime juice. Optionally, for more heat, which is more authentic for a Peruvian aji, you can replace the jalapenos with serranos. Here are the quantities that turn this into an actual aji: 1 cup mayo, 3 serranos (with seeds if you like heat, without seeds if you prefer a milder sauce), 6-8 Tb cilantro, 3 Tb frozen huacatay, 4 Tb cotija, juice of 1 lime, 2 garlic cloves. Blend and let it sit in the fridge for a couple of hours for the flavors to meld and the sauce to thicken. Bring it to a Peruvian gathering, you'll be a hero.

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