Step 1: Place the cilantro, jalapeños, scallion, garlic, aji amarillo, and huacatay in a food processor (preferably fitted with a small bowl) and finely chop. Work in the mayonnaise, lime juice, and salt and pepper to taste: the sauce should be highly seasoned.
Step 2: Cover and refrigerate if not serving immediately, but try to serve it within 2 hours of making.
Try this with Peruvian Game Hens with Creamy Salsa Verde.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2018 Barbacoa, Inc.