This iconic creamy sauce gets its robust, luscious flavor from fresh chiles, lime, scallions, and plenty of cilantro. A hit of fresh mint might not be classic, but it brightens the flavor even more. It’s traditionally served alongside rotisserie or slow-roasted chicken, but it’s equally delicious with grilled chicken, fish, or steak.  Any leftovers make a terrific dip for crudité or topping for roasted vegetables like potatoes; or thin it out with lemon juice and olive oil for a creamy salad dressing.

Ingredients
1/2 cup mayonnaise
2 tablespoons fresh lime juice (from 2 small limes)
1 large bunch fresh cilantro, trimmed, leaves and stems coarsely chopped (about 2 packed cups)
1 medium garlic clove, coarsely chopped
5 scallions, coarsely chopped
1/4 cup chopped fresh mint
1 tablespoon ajî Amarillo (Peruvian yellow chile) paste or 1 tablespoon seeded and coarsely chopped serrano or jalapeño chile
1/4 teaspoon kosher salt

How to Make It
Place all ingredients in a blender. Process on low, gradually increasing speed, until smooth, about 1 minute. Cover and chill sauce at least 1 hour before serving. (This allows flavors to meld and mellow out.) Sauce can be stored in an airtight container in the refrigerator up to 3 days.

Active Time 10 MIN
Total Time 1 HR 10 MIN
Yield Serves : Makes 1 cup