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, huacatay paste, cilantro, lime, cotija, and jalapeño.
Notes
Huacatay is a Peruvian herb sometimes called black mint. You can find it jarred in supermarkets or online. If it's unavailable, increase the cilantro to 5 tablespoons.
Ingredients
- ½ cup mayonnaise
- 1 jalapeño chile - stemmed, seeded, and chopped coarse
- 3 tablespoons minced fresh cilantro
- 2 tablespoons grated cotija cheese
- 2 tablespoons lime juice
- 1 tablespoon jarred huacatay paste
- 1 clove garlic - minced
Instructions
- Combine all ingredients in a blender and process until smooth, about 1 minute. (Sauce can be refrigerated for up to 1 week.)