Blending green chilies with fresh cilantro, garlic and mayonnaise makes this creamy sauce, a favorite Peruvian accompaniment to grilled chicken and potatoes. Its fresh flavor and gentle heat brighten many dishes.
Blend the green chilies, cilantro and garlic into a smooth paste.
Blend the paste again with the mayonnaise until creamy.
Add the lemon juice and salt and blend once more. Refrigerate the sauce for at least 15 minutes before serving.
Allergens: contains eggs (mayonnaise). Important: removing the chili seeds makes the sauce milder; leaving them in makes it hotter, so adjust to taste. Caution: refrigerate the blended sauce for at least 15 minutes to allow the flavors to come together.
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