1bunchfresh cilantroshould be about 1-1.5 cups chopped
1limeI use about 1-2 tbsps of fresh lime juice, so you don't need the whole lime
1tbspaji amarillo paste
2tbspswater (optional if you want a runny sauce, not too thick)
I use a small blender for this sauce. Start by cleaning jalapenos, chopping cilantro and mincing garlic. When chopping cilantro I remove any large stems but I'm not too picky, I just chop as fine as I can on a cutting board.
De-seed the jalapeno, wash well and chop in large pieces.
Blend mayonnaise, lime juice, jalapenos and garlic first. Make sure it's a fine blend. It took me about a minute or two to get a very smooth consistency.
Then add aji amarillo, huacatay, olive oil, salt and chopped cilantro. Continue blending until all the cilantro has been blended and there are no large pieces. If the sauce is too thick, add 2 tbsps of water, blend few more seconds and add to a serving bowl.
You can chill before serving.
This portion as described above is about 4 servings for us because we really like the sauce. But I have also noticed people who will not have as much as we do. However, if you have a large party double up the recipe!!
You can adjust the level of spiciness to your liking. This is very spicy!! It has both jalapenos and aji amarillo, so that's to be expected. If you can't handle too much spice, cut the qtys in half. Huacatay is not spicy so no need to cut that.