Aji amarillo and huacatay dip

It was finally time to work on a version of the sauce found in Peruvian roast chicken places containing Aji amarillo peppers and huacatay (Mexican marigold). I had some huacatay paste from last year (even though there were volunteers near last year’s plants) and the so-pretty Aji peppers were ripening.

The sauce is pretty simple with only garlic, aji peppers, olive oil, salt, huacatay leaf and lemon (I substituted lime). I didn’t quite have the blender but it worked out okay for a first attempt.

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