Barbecue Bible Creamy Salsa Verde

By draingal

Ingredients

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

Details

Servings 1
Adapted from barbecuebible.com

Preparation

Step 1

Yield: Makes 1 cup

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.

Cover and refrigerate if not serving immediately, but try to serve it within 2 hours of making.