This creamy sauce, prepared by blending green hot pepper with fresh coriander, garlic and mayonnaise, is the indispensable accompaniment to grilled chicken and potatoes in Peruvian cuisine. With its fresh and mildly spicy character, it adds liveliness to many dishes.
Blend the green chili peppers, coriander, and garlic in a blender until a smooth paste forms.
Blend the resulting paste with mayonnaise again to achieve a creamy consistency.
Add the lemon juice and salt and mix one last time; let the sauce rest in the refrigerator for at least 15 minutes before serving.
Allergen: contains egg (mayonnaise). Important: removing the seeds from the hot pepper gives a less sharp result, leaving them gives a spicier one; adjust to preference. Note: after blending the sauce, let it rest in the refrigerator for at least 15 minutes, the flavors meld noticeably during this time.
Adding a few slices of strained cheese to the sauce gives a consistency and a slightly tangy note closer to the traditional Peruvian recipe; if you can't find it, using just mayonnaise also gives a balanced result.
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