Aji Verde Chili Sauce

Aji Verde Chili Sauce (adapted from the Nom Nom Paleo Cookbook)

(accompanying the Peruvian chicken recipe)

Paleo Mayonnaise Recipe

1 large egg yolk

1/4 tsp kosher or celtic sea salt

1/4 tsp dijon-style mustard

1 1/2 tsp fresh lemon juice

1 tsp distilled white vinegar (I use white wine vinegar)

3/4 C macadamia nut or avocado oil (I use avocado oil)

In a medium bowl, whisk together to yolk, salt, mustard, lemon juice, and vinegar for about 30 seconds or until the yolk thickens and brightens.  Pour about 1/4 cup of the oil in a slow and steady motion while whisking the mixture to create the emulsion.  After the oil is incorporated, add half of the remaining oil and whisk vigorously to incorporate.  Once emulsified, repeat with the rest of the oil and whisk vigorously to incorporate.  You should have a mayonnaise that is thick enough to hold its shape.  Set bowl aside.

Aji Verde Chili Sauce

2 Tbsp Olive oil

2 garlic cloves, minced

3 jalepeno peppers, stemmed, seeded, and roughly chopped

1 scallion, roughly chopped

1 recipe Paleo Mayonnaise

1/3 cup fresh basil

1/3 cup fresh mint

2 Tbsp fresh lime juice

1 tsp white vinegar (I use white wine vinegar)

In a food processor, add all the ingredients to blend until smooth.  If needed, add more lime juice to thin out or add more salt and pepper to taste.  

This sauce can be made ahead of time and will last a long time in the refrigerator.  This sauce pairs well with the Peruvian Chicken over rice.