Zippy ají sauces are mandatory with pollo a la brasa, and they're not just for the chicken: Peruvians also pour them all over the salad and fries that share the plate. This one is mayonnaise-based and bolstered with gutsy seasonings such as garlic, ají amarillo paste, lime, and huacatay paste.
Ingredients
- ½ cup mayonnaise
- 2 tablespoons ají amarillo paste
- 1 tablespoon lime juice
- 1 clove garlic - minced
- 1 teaspoon jarred huacatay paste
Instructions
- Combine all ingredients in blender and process until smooth, about 1 minute. (Sauce can be refrigerated for up to 1 week.)