Episode 107: One Good Turn

Creamy Salsa Verde

Creamy Salsa Verde


Creamy Salsa Verde

Recipe Notes

  • Yield: Makes 1 cup


  • 3/4 cup chopped fresh cilantro leaves
  • 2 jalapeño chiles, stemmed, seeded, and rough chopped (for a spicier sauce, leave the seeds in)
  • 2 scallions, trimmed, white and green parts rough chopped
  • 1 clove garlic, rough chopped
  • 1 tablespoon ají amarillo paste, or to taste
  • 2 teaspoons huacatay paste, or 6 fresh mint leaves
  • 3/4 cup mayonnaise (preferably Hellmann’s or Best Foods)
  • 2 tablespoons fresh lime juice
  • Coarse salt (kosher or sea) and freshly ground black pepper

Recipe Steps

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.

Recipe Tips

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2018 Barbacoa, Inc.