Peruvian Aji Verde Sauce

When I worked in New York City I used to have lunch as much as possible at a place called Sophies. It's cheap, it's good, and it's different. The key to the whole restaurant was their slightly spicy green sauce they'd offer for most anything. There are a lot of people who have discussed this sauce on the internet. It's killer. I tried to make it many moons ago and failed miserably using green bell peppers. I tried it again today and came real close. It looks and is prepared like a pesto, though cilantro and peppers are the key. Normally I don't go lightly on things like garlic and onion, but too much of either will ruin this sauce. It needs just a touch. Put all these in the blender and puree it all. It's great with rice, chicken, pork or most anything.

3/4 cup of cilantro leaves

1/3 cup olive oil

one garlic clove

2 jalapeno peppers (stemmed and seeded to taste)

1/4 of one green onion

dash of lime juice

2 tablespoons mayonnaise

salt and pepper

I'm going to add Cotija Cheese next time. I think the Cotija is what made the Sophies' version slightly whiter in color. Cotija is salty, which is something to keep in mind.