Ají Verde

Name: Ají Verde
Yield: Makes about 4 cups
Ingredients: ½ cup thick mayonnaise, such as Hellmann’s or Best Foods; ½ cup thick mayonnaise, such as Hellmann’s or Best Foods; About 1 cup crumbled or grated cheese, such as queso fresco or Parmesan (about ¼ lb); About 1 cup crumbled or grated cheese, such as queso fresco or Parmesan (about ¼ lb); ½ cup thick mayonnaise, such as Hellmann’s or Best Foods; ¼ cup extra-virgin olive oil; 3–4 cloves garlic; 2 fresh green chiles, chopped (we like serranos); About 1 cup crumbled or grated cheese, such as queso fresco or Parmesan (about ¼ lb); About 1 cup crumbled or grated cheese, such as queso fresco or Parmesan (about ¼ lb); 1 cup or so roughly chopped fresh Mexican mint marigold leaves and flowers; 1 cup or so roughly chopped fresh Mexican mint marigold leaves and flowers; 1 cup or so roughly chopped fresh cilantro leaves and stems; 1 cup or so roughly chopped fresh cilantro leaves and stems; Juice of 2–3 limes, plus 1–2 pinches of grated zest; Juice of 2–3 limes, plus 1–2 pinches of grated zest; 3–4 tablespoons chopped shallot or green onion; 3–4 tablespoons chopped shallot or green onion; 1–2 drops of agave nectar or runny honey; 1–2 drops of agave nectar or runny honey; Few generous pinches of kosher salt; ½–1 tablespoon ají amarillo paste (optional)

Preparation info

Makes about
4 cups

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

Ingredients

½ cup thick mayonnaise, such as Hellmann’s or Best Foods
¼ cup extra-virg

Sauce
Gluten-free
Vegetarian

Method

In a food processor, combine all the ingredients and process until completely smooth. Taste and adjust as needed with lime, ají amarillo paste (if using), salt, and agave nectar. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 1 week.