Small Bowl of Aji Huacatay
(click to enlarge)

Aji Huacatay Sauce / Dip


Peru   -   Aji Huacatay
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
30 min
Yes		 a popular Peruvian sauce, made using a unique Peruvian herb. It is most used with Chicken.

2
2
2
3
1/4
2
1/2
1
1/2
1/4
T
T
cl

c
T
c
T
t
t
Aji Amarillo Paste (1)  
Huacatay Paste (2)
Garlic  
Scallions
Cilantro
Olive Oil (3)
Mayonnaise (4)
Lime Juice
Salt
Pepper
Make   -   (30 min)
  1. Crush GARLIC and chop small.
  2. Chop SCALLIONS medium, white and green.
  3. Chop CILANTRO small. Measure is chopped small and moderately packed.
  4. In a small skillet, heat Oil and fry Garlic, stirring over moderate heat until threatening to color. Take off the heat and cool.
  5. Put all ingredients in a blender (or Mixie) and run to a smooth sauce.
  6. Packed in a tightly sealed jar and refrigerated, it will last for about a week.
NOTES:

  1. Aji Amarillo Paste:

      This is a very important paste in Peru, and available from markets serving a South American community, or on-line. For details see our Aji Amarillo page. entry.

  2. Huacatay Paste:

      This is a very important paste in Peru, and available from markets serving a South American community, or on-line. For details see our Huacatay page. entry.

  3. Olive Oil:

      This should be Pure Olive Oil, not Virgin, which is more strongly flavored. Other neutral oils can be used.

  4. Mayonnaise:

      This is an important ingredient so should be high quality, such as Best Foods Real Mayonnaise (branded Hellmann's Real Mayonnaise east of the Mississippi).
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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